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)
fresh and ripe (about 12)
-3/4Tablespoon baking powder
½ cup of caster
tablespoons unsalted butter, cut into bits (about35gr)
Start with the caramel/fig topping:
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
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.
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.
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.
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|