Remember the cookie? Don't miss the cake! A sweet, rich fig should be a nice flavor for a cake, I'm thinking... So let's go fig infused batter, a fig layer in the middle, and what for frosting? Fig jam frosting!
Welcome to fig heaven.
Not a fan of figs? You will be...
- Prep time 2 hours
- Cook time 1 hour 30 minutes
- Serves 8
- for the Fig jam:
oz weight figs. (lighter color are Calimyrna figs. Darker are Mission figs)
1 1/4 cups
water (to hydrate the figs)
- For the cake:
oz weight plain flour
oz weight unsalted butter, softened
fl oz vegetable oil
oz weight powdered sugar
of the fig jam, we will make
- Make the fig Jam: Cut off stem of figs, place all in a blender, together with the water. Reduce to a pulp.
- Transfer to a small pan. Add the sugar, and stir in. Heat on medium until it reaches a boil. This fig mixture may be quite thick.
- Reduce heat to low, and let simmer, stirring occasionally, for about 25 minutes. Remove from heat and allow to cool.
- Make the cake: Preheat oven to 350F convection. Line a 8-inch cake pan with parchment paper. Place a cookie sheet on top shelf of the oven, to reduce browning of the cake.
- Cream together the butter and sugar. Mix in the vegetable oil and vanilla extract. Mix in 1/2 cup of the fig jam. This really changes to color to a nice fig brown!
- In a separate bowl, combine 2 egg yolks only (discard the whites), and 2 whole eggs. Beat for about 6 minutes, until "ribbon eggs". Then mix into the fig mixture.
- Whisk together the flour and baking powder, and mix into the liquid ingredients. Pour the batter into the cake tin.
- Bake for 35 - 40 minutes. Test after 35 minutes by shaking the pan slightly and see the center is solid. Pressing in the center should rebound. Let the cake cool completely.
- Assembling the fig cake: Slice the cake in half horizontally.
- Spoon half of the jam on the lower half, spreading to the edges. I like a bit spilling out, to add a good look. Place the upper cake half on top.
- Spread the remaining fig jam on top, as a frosting!