Step 1: Prepare the Base

1. Preheat the oven to 375°F .

2. Line a 9-by-13-inch (23 x 40 centimeters) baking pan with parchment paper and lightly brush it with Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.

Step 2: Combine Dry Ingredients

1. In a medium bowl, mix pastry flour, bread flour, and baking powder. Set aside.

Step 3: Mix Wet Ingredients

1. In another medium bowl, combine egg yolks, ¼ cup + 1 tablespoon of Vignoli Peranzana Monocultivar Extra Virgin Olive Oil, water, finely chopped mint leaves, salt, natural vanilla extract, and ¾ cup + 1 teaspoon (150 grams) of granulated sugar.

2. Beat these ingredients with electric beaters on high speed for 5 minutes until it becomes a foamy mixture.

Step 4: Incorporate Dry Ingredients

1. Add the flour mixture to the wet ingredients and beat for a few more minutes until well combined.

Step 5: Whip Egg Whites and Combine

1. In a large bowl, beat the egg whites until stiff peaks form, gradually adding the remaining granulated sugar.

2. Gently fold the egg white mixture into the batter with careful, upward strokes until fully incorporated.

3. Transfer the batter to the prepared baking pan, level it with a moistened spoon, and bake for 35 minutes or until the cake is golden and a skewer inserted into the center comes out dry.

Step 6: Prepare the Topping and Serve

1. Remove the cake from the oven and let it cool completely in the pan on a cake rack.

2. While waiting, combine fresh figs, 1 tablespoon of Vignoli Peranzana Monocultivar Extra Virgin Olive Oil, mint leaves, allspice, salt, and ¼ cup of sugar in a large bowl. Mix gently and let it sit for an hour.

3. Once cooled, carefully remove the cake from the pan, discard the parchment paper, and cut it into rectangles.

4. Serve the cake topped with the fig mixture, their juices, a dollop of crème fraîche, and garnish with fresh mint sprigs.

1. Step 1: Prepare the Base
2. Preheat the oven to 190°C.
3. Line a 9-by-13-inch (23 x 40 centimeters) baking pan with parchment paper and lightly brush it with Vignoli Peranzana Monocultivar Extra Virgin Olive Oil.
4. Step 2: Combine Dry Ingredients
5. In a medium bowl, mix pastry flour, bread flour, and baking powder. Set aside.
6. Step 3: Mix Wet Ingredients
7. In another medium bowl, combine egg yolks, ¼ cup + 1 tablespoon of Vignoli Peranzana Monocultivar Extra Virgin Olive Oil, water, finely chopped mint leaves, salt, natural vanilla extract, and ¾ cup + 1 teaspoon (150 grams) of granulated sugar.
8. Beat these ingredients with electric beaters on high speed for 5 minutes until it becomes a foamy mixture.
9. Step 4: Incorporate Dry Ingredients
10. Add the flour mixture to the wet ingredients and beat for a few more minutes until well combined.
11. Step 5: Whip Egg Whites and Combine
12. In a large bowl, beat the egg whites until stiff peaks form, gradually adding the remaining granulated sugar.
13. Gently fold the egg white mixture into the batter with careful, upward strokes until fully incorporated.
14. Transfer the batter to the prepared baking pan, level it with a moistened spoon, and bake for 35 minutes or until the cake is golden and a skewer inserted into the center comes out dry.
15. Step 6: Prepare the Topping and Serve
16. Remove the cake from the oven and let it cool completely in the pan on a cake rack.
17. While waiting, combine fresh figs, 1 tablespoon of Vignoli Peranzana Monocultivar Extra Virgin Olive Oil, mint leaves, allspice, salt, and ¼ cup of sugar in a large bowl. Mix gently and let it sit for an hour.
18. Once cooled, carefully remove the cake from the pan, discard the parchment paper, and cut it into rectangles.
19. Serve the cake topped with the fig mixture, their juices, a dollop of crème fraîche, and garnish with fresh mint sprigs.