Cake épeautre et kamut aux figues et foie gras

100 g complete spelled flour
50 g flour kamut
1 teaspoon baking powder
2 tablespoons olive oil
3 large eggs
20 cl of vegetal milk
100 to 150 g of foie gras
a few figs (soft)
2 tablespoons of pumpkin seeds (optional)
some fresh mint leaves
1/2 teaspoon of garam masala
fleur de sel

Mix the flour with the baking powder.
Add the eggs, olive oil and milk.
Cut foie gras into pieces.
Cut the figs in pieces.
Chop fresh mint.
Add the figs and mint in the preparation with the garam masala and a little fleur de sel.
Add the foie gras delicately.
Fill a cake mold and bake in a hot oven 180 ° (th. 6) for 35 to 40 minutes.
Wait 5 minutes before unmould on a grid.