-
Prep time
2 hours
-
Cook time
1 hour 30 minutes
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Serves
8
Author Notes
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...
—Rich Altmaier
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Ingredients
- for the Fig jam:
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12
oz weight figs. (lighter color are Calimyrna figs. Darker are Mission figs)
-
1/2 cup
granulated sugar
-
1 1/4 cups
water (to hydrate the figs)
- For the cake:
-
8
oz weight plain flour
-
6
oz weight unsalted butter, softened
-
2
fl oz vegetable oil
-
6
oz weight powdered sugar
-
4
eggs
-
1 teaspoon
vanilla extract
-
2 teaspoons
baking powder
-
1/2 cup
of the fig jam, we will make
Directions
-
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.
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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.
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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.
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Assembling the fig cake:
Slice the cake in half horizontally.
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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.
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Spread the remaining fig jam on top, as a frosting!
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