Californian Fig Cake
1 cup sugar
¹⁄₂ cup butter
1 cup flour
¹⁄₂ cup cornflour
¹⁄₂ cup sweet milk
Whites of three eggs
Filling
¹⁄₂ lb. almonds
6 ozs. figs
¹⁄₂ cup seeded raisins
2 ozs. citron
1 egg
1 glass white wine
Beat the butter to a cream. Add the sugar and beat again. Sift the flours together. Add them and the milk. Beat very well and add the whites beaten to a stiff froth. Bake in two shallow tins in a quick oven.
For the filling. Chop all the ingredients very finely together. Mix them with the egg and wine. Spread in a thick layer between the two cakes.