Wednesday, 16 October 2013

fresh fig cake recipe

This easy cake will take care of the overflow of the lush, seasonal and versatile figs. This a great additional recipe for the autumnal table. Figs can be traced back to biblical times. They are a good origin of potassium, which helps lower blood pressure, fibre which helps with weigh management, and a source of calcium good for bones density.  Enough excuses to eat cake! (oh! and surely figs are part of one-a-day). Recipe was first published at Great British Chefs blog.

fresh fig Cake  
yield: 6-8 portions

-2 cups all-purpose flour (250gr)
-1 cup sugar (200gr)
-1 cup of milk  (about (200ml)

-2 Tablespoons of butter (35gr)
-1 egg
-figs, fresh and ripe (about 12)

-1 tspoon of dry or fresh thyme
-3/4Tablespoon baking powder

½ cup of caster sugar (125gr)

2 tbsp of water

2 tablespoons unsalted butter, cut into bits (about35gr)

Start with the caramel/fig topping:

1. Preheat oven to 180C with rack in middle. 
2. Lightly butter a 20cm round cake pan, then line bottom with a round of parchment paper and side with a strip of parchment paper
3. Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colours evenly, until dark amber.
4. Remove from heat and add butter, swirling pan until fully incorporated, then carefully but quickly pour caramel into cake pan, tilting it to coat evenly.

5. Cut the figs in half lengthwise and distribute them face down onto the bottom of the caramelised cake mould. Place the prepared caramelised mould onto an ovenproof tray. Reserve.

The cake dough
6. In an electric mixer beat all ingredients until the dough is smooth and homogeneous except the baking powder which should be gently added at last.
7. Pour over the dough over the figs. 
8. Place the tray with the cake mould in a pre-heated oven until golden. About 60-75mins at 180C on a fan assisted oven ( add 20C on non-fan assisted oven). 
9. Allow to cool slightly about 20-30 mins. Un-mold.
Serve with a scoop of maple syrup ice cream.

-place a tray under the cake mould - just in case some of the caramel runs out of the mould while cooking in the oven.
-don't let the cake totally cool down to un-mold, or it will get stuck to the parchment paper
for the ice cream recipe: maple syrup ice cream


Rosana said...

Cheers Bailee, This combination is a winner! Thanks for reading my blog.

Jeanne said...

OMG...!! Pretty please can you make this next time we get together?!?

Rosana said...

Sure! I must admit I ate almost all by myself, Dean wasn't pleased! ;-) Pretty damn good. Let's get together soon x

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