Follonico Fig Cake Recipes

HAKAN'S FRESH FIG CAKE

Steps:

• Preheat oven to 325 degrees. Grease and flour a 9-inch bundt pan.
• In a small bowl, combine flour, salt and baking soda. In a large mixing bowl, mix sugar and oil for 5 minutes. Add eggs, one at a time. Add vanilla and mix. Add flour mixture and mix just till combined. Fold in walnuts, cranberries, dates or prunes and raisins.
• Spoon ½ of the batter into prepared bundt pan. Place ½ the figs around on top of batter and push lightly into the batter. Spoon remaining cake mixture on top of figs. Sprinkle remaining figs evenly on top of cake and lightly press them into cake batter.
• Bake for 1 hr 25 minutes or until cake tester comes out clean (I use a long bamboo stick, as a toothpick is not long enough for a thick cake.) Cool in the pan for 15 minutes. Turn out onto a cooling rack.

FOLLONICO FIG CAKE

Steps:

• Make a fig puree. Coarsely chop figs and combine with water in a saucepan. Bring to a boil. Cover, remove from heat and let stand for 30 minutes. Puree in a food processor (there will be about two-and-a-fourth cups of puree).
• Cream the butter and the sugar. Add eggs and vanilla and mix thoroughly. Add fig puree and mix well.
• Sift together the dry ingredients and add them to the fig mixture alternately with the cream.
• Butter and flour a bundt-cake pan. Pour in fig batter. Bang the pan several times to settle. Bake in a preheated 350-degree oven for 70 to 80 minutes or until a skewer inserted in the center comes out clean. Cool the cake on a rack and turn it out.

FRESH FIG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
• In a medium bowl, sift together flour, salt and baking powder. Set aside.
• In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
• Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
• To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.