FRESH FIG CAKE
This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.
Provided by Karin Christian
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g
ORANGE OLIVE OIL CAKE
This is the Best Fig Cake recipe: it has layers of moist olive oil cake, honey ricotta and whipped ricotta cream piled on top! Fresh figs are inside and adorn the top! Finish with a generous drizzle of honey for a showstopping dessert!
Provided by Lindsey
Categories Dessert
Time 2h
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Spray and line 2, 9-inch cake pans with parchment.
- Zest orange into sugar and allow to sit while measuring remaining ingredients.
- In a bowl whisk together baking powder, baking soda, salt and flour; set aside.
- In a large bowl whisk together the oil, eggs, sugar, zest, and milk.
- Whisk in the dry ingredients until very few lumps remain.
- Divide between prepared pans. You can add some chopped figs at this point. They will sink to the bottom but will be delicious all the same! Bake in preheated oven, 20-25 minutes or until golden brown and the center gives some resistance when pressed lightly.
- Allow to cool completely in their pans before turning out onto a rack or directly on the cake stand!
- I like to blend my ricotta with a food processor or immersion blender so that it is completely smooth before using it for the filling or in whipped cream. This is personal preference but I suggest you try it once my way!
- Process the ricotta until smooth. Then reserve about 1 cup of it for the whipped cream.
- Mix 1 tablespoon of honey with the remaining ricotta for the filling. Place in the refrigerator until ready to use. The firmer the filling, the better. Some of this depends on how much moisture is in the ricotta you are using.
- In the bowl of a stand mixer fitted with the whisk attachment, combine reserved 1 cup ricotta, confectioner's sugar, extract and heavy cream. Beat on high until stiff peaks form. Place in the refrigerator until ready to use.
- Unmold cake onto a cake plate or cake stand. Spread ricotta honey filling on the top. You can top with slices of fresh figs if you would like.
- Unmold the second layer and place on top of the ricotta filling.
- Mound all the whipped cream on top and then pile on the figs! Drizzle with honey and serve.
Nutrition Facts : Calories 555 kcal, Carbohydrate 55 g, Protein 8 g, Fat 35 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 75 mg, Sodium 189 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 22 g, ServingSize 1 serving
FIG CAKE (GATEAU DE FIGUE)
"This recipe goes back five generations in the Guidry family of Church Point, Louisiana. So make it a tradition in your family." Recipe appeared on Chef Folse's television show the week of July 17 to July 23, 1999.
Provided by Julesong
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 Degrees F.
- Grease and flour a bundt-style pan and set aside.
- In a large mixing bowl, cream butter and sugar.
- Add the eggs, one at a time, blending after each addition.
- In a separate bowl, combine the flour, baking powder, soda and spices.
- Add these dry ingredients, alternately with the buttermilk, into the sugar mixture.
- Stir constantly until all ingredients are well incorporated into the batter.
- Add vanilla, pecans and figs.
- Stir well and pour into the greased pan.
- Bake for approximately 1 hour or until cake tester comes out clean.
- Allow to cool.
- Remove from pan.
- You may wish to serve with ice cream or a dollop of fresh whipped cream.
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