Monday, April 13, 2009

My New Favorite Cake: Fig & Lemon



So by now you know my professed love for figs.

Dried or fresh. Kadota or Mission. Black, Green or Golden, it doesn't matter, they are the food of the gods.

The fig tree has a sacred meaning for Buddhists and it can also be found in some images of the Garden of Eden.

To me they are just plain delicious.

It's almost fig season and I can't wait.
But for now, dried figs will have to do.

I have been searching for the perfect fig cake recipe and I think I finally found one which I will be making for Mother's Day, with preserved figs and buttermilk in a bundt pan, but for today, I wanted something simpler.

So I combined 2 good sounding recipes, one from Martha Stewart, the other from an Australian website, called cuisine.au.

I changed a few ingredients and measurements just a bit and the results were terrific.
This is not a sweet icing type of cake, more of a plain cake that you would want to eat for breakfast with coffee.

It is almost like a big Fig Newton! It is my new favorite cake. SO easy to make and SO delicious to eat.



Fig & Lemon Olive Oil Cake: (inspired by Martha Stewart)

2/3 cup olive oil, plus more for pan
1/2 cup milk
1 large egg

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt

8 oz. package of dried figs, chopped
zest of one lemon
1 tsp of fresh chopped rosemary



Preheat oven to 350 degrees. Brush a 9-inch tart pan with a removable bottom (or a cake pan lined with parchment paper) with oil; set aside.

In a medium bowl or liquid measuring cup, whisk together oil, milk, and egg; set aside.

In a large bowl, whisk together flour, sugar, baking powder, and salt; add milk mixture, and stir with a rubber spatula just until smooth (do not over mix).

Gently fold in figs and lemon zest.



Spread batter in prepared pan; set pan on a rimmed baking sheet.



Bake until golden and a toothpick inserted in center comes out clean, 30 to 45 minutes.



Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely.
Cut into wedges and serve. Vanilla ice cream would be the perfect friend for this cake.



24 comments:

kat said...

OMG! I love figs too so I need to try this & yeah is uses dried figs which I can get.

Ciao Chow Linda said...

You figaholic you!! This is one for my repertoire for sure. I've got some figs in the freezer from last summer and I need to try out a new recipe. This is it.

doggybloggy said...

FIGS......yeah....this looks like a nice moist cake...

Colloquial Cook said...

I'm on the fig front with you Stacey, you know that :-) I really want to try it but I don't have enough figs left - quick, a refi(g)ll!

LaDue & Crew said...

Looks so good! These are the best kinds of cakes.

Daily Spud said...

Oh I think that could become my new favourite cake too...

Lori Lynn said...

I am not a baker, but this one I want to try! I like that it is not too sweet.
LL

A Feast for the Eyes said...

Who knew that we both love figs? I use mine in cooking, but I've not tried them in baked goods. This cake is lovely. I always appreciate a bundt style cake with a good cup of coffee. Great photos, too, my friend-- like a foodie magazine!

Debby

Giff said...

glad you're experimenting for me, since baking-experimentation will never be my thing (or at least, is highly unlikely). This sounds great!

Lisl said...

Giff of course has passed this off to me. When we are done with our latest batch of your date and walnut loaf, I'll give this a whirl next naptime!

Pam said...

Yum. Such great flavors and it looks so pretty too.

Proud Italian Cook said...

We love figs here too Stace, but everytime I look at your tart pans I get destracted! I'm putting a request in for mothers day.

noble pig said...

I love dried figs as well...this is absolutely awesome sounding.

Culinary Cory said...

I like the added touch of rosemary to bring out the lemon flavors.

Wendy said...

One big fig newton. Yummy, my mouth is watering just think about it. I will have to try this one!

Maria said...

What a beautiful dessert! Simple but delicious flavors and I love that pan (where is it from??).

Justin Schwartz said...

i love how rustic and simple this is...

meseidy said...

Stacy this looks so yummy and light. I love figs too but haven't been able to find them since I moved here to Tulsa, fresh or dried. :( I bought a preserve the other day but it was too sweet, not the same.

Meseidy said...

I FOUND FIGS! When I wasn't even looking for them! Made some Fig & Walnut "cookies". I made the filling using lemon. yummy!

Culinary Wannabe said...

Oh, you know how I feel about fig cake! And breakfast sounds like the prefect occasion :)

Randi Lynne said...

WOW. I made this tonite with fresh figs and it was oh so tasty. I am trying to get some advice on how to ship figs so I can send a few your way. :) Thanks for another great recipe!!

freefun0616 said...
This comment has been removed by a blog administrator.
victoria fotios said...

my step-daughters (7 and 5) and I had a lovely time making this cake and will have an even better time eating it with our friends tonight! thank you for making a pack of figs in the store cupboard the perfect take-to-friends dessert

DrScherbs said...

Wow! I made this for brunch today and used fresh mission figs from the San Francisco Farmers Market! Sensational