Fresh figs and ricotta cake: fluffy and easy to make

INGREDIENTS
320g of figs
2 eggs
Vanilla extract
A pinch of salt
150g (3/4 cup) of sugar
1 lemon (zest)
40ml (1/4 cup) of vegetable oil
180g (3/4 cup) of mascarpone
120ml (1/2 cup) of milk
220g (1 3/4 cups) of flour
16g (1 tbsp) of baking powder

METHOD
1. Remove the top part of the figs and cut them into slices. Set aside.
2. In a bowl add the eggs, vanilla essence, salt, sugar, lemon (zest), and vegetable oil and mix with the electric mixer. Add the mascarpone, milk, flour, and baking powder and mix to combine.
3. Pour the mixture into the cake mold (27cm - mold size) and level it up with a spatula. Arrange the fig slices on top to cover the whole surface.
4. Transfer the cake to the oven and bake at 180°C/360°F for 45 minutes.
5. Cut the cake into slices after baking and serve.
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