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Author Notes: This is a easy to make cake based on figs and with coconut to add a tropical touch to this fall time delight.
To have fresh figs, the period is really short (September-October in France) and so we have to be quick to use up these juicy delicacies before they are converted to candied figs (called confit de figues in France) to be cherished with foie gras during the winter.
For this recipe I used the Figue de Solliès variety cultivated in the Solliès valley of the Var department near the French Riviera which has the certificate of geographic protection (AOP-AOC) since 2006.
I thought of giving a tropical touch to this cake and so my recipe consists of dried grated coconut which gives the cake a crunchy feel together with supple fleshy figs on the top. —Mitanti Ghosh Sarkar
- 8 Figs
- 3 Eggs
- 1 teaspoon Salt
- 1 teaspoon Cinnamon powder
- 1/3 cup Flour
- 1 teaspoon Baking powder
- 2 teaspoons Honey
- Wash and cut the figs into half and keep them aside.
- Take 3 eggs in a pastry bowl. Add salt, vanilla essence, cinnamon powder, dried grated coconut, flour, sugar and baking powder.
- Add the molten butter (50 grams) to the batter and stir with the other hand.
- Add the honey and fold the batter again with the spatula.
- Butter a nonstick tart pan (with 5 grams of butter) and a bit of flour.
- Pour the batter in the pan.
- Place the halved figs, cut side up on the batter.
- Sprinkle 2 teaspoon of sugar on the figs.
- Bake for 30 minutes in a preheated oven at 180°C.
- Check with a clean knife by inserting it in the cake. If it comes out clean, the cake is ready to be served.