60 Min

NF

Fig Spoon Cake

Returning after an extended trip to India, there is no welcome like fresh Houston figs in season! Figs are hands down the epitome of late summer glory. With mangoes on their way out and peaches on slim pickings, local figs this year are sweet as honey and filled with luscious flavor. As I purchase a couple of pints from Lightsey Farms and carefully take the fragile fruit home, my mind is juggling with all the ways figs can be enjoyed. Eat them with just a sprinkle of salt or soak a few in whisky to enjoy slowly, over days. The whisky will preserve them. Or slice the figs, add them to a composed salad and top with a savory cheese like chevre or blue. If you have a little bit of time, consider making this super simple spoon cake. It will keep for days in the refrigerator and be a wonderful tender bite with your morning coffee.

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Cook Time

1 Hour

Serves

6

Directions

Step 1

Grease a baking pan roughly the size of 7x11 inches. Cut the figs in half. Preheat the oven to 350°F.

Step 2

In the bowl of a stand mixer using the paddle, combine the olive oil, coconut sugar and eggs. Mix for 2 to 3 minutes until smooth.

Step 3

In a separate bowl, combine the flour with baking powder and soda, cardamom, cinnamon and orange zest and whisk until even. Add the dry mixture to the cake batter alternating with the yogurt and mix just until combined.

Step 4

Spread the cake batter on the bottom of the greased pan. Place the half figs on top in even rows and press down gently. Sprinkle the sesame seeds over the entire surface.

Step 5

Bake the cake for 30 to 40 minutes or until a tester inserted comes out clean.

Notes & Variations

This cake is best served slightly warm or at room temperature. Serve it with a side of honey or plain heavy cream.
If using dried figs, cut them in half, rehydrate them in water for a few hours then use as the recipe suggests.
Use plain whole milk yogurt – if using thick Greek yogurt, only use half and dilute with water.

Ingredients

1-pound fresh figs

1/2 cup olive oil

1/2 cup coconut sugar or plain cane sugar

1 large or 2 small eggs

1 1/2 cup all-purpose or whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

Zest from 2 oranges

3/4 cup plain yogurt

1 tablespoon sesame seeds

Step 1

Grease a baking pan roughly the size of 7x11 inches. Cut the figs in half. Preheat the oven to 350°F.

Step 2

In the bowl of a stand mixer using the paddle, combine the olive oil, coconut sugar and eggs. Mix for 2 to 3 minutes until smooth.

Step 3

Step 4

Spread the cake batter on the bottom of the greased pan. Place the half figs on top in even rows and press down gently. Sprinkle the sesame seeds over the entire surface.

Step 5

Bake the cake for 30 to 40 minutes or until a tester inserted comes out clean.

1-pound fresh figs

1/2 cup olive oil

1/2 cup coconut sugar or plain cane sugar

1 large or 2 small eggs

1 1/2 cup all-purpose or whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

Zest from 2 oranges

3/4 cup plain yogurt

1 tablespoon sesame seeds

Notes & Variations

This cake is best served slightly warm or at room temperature. Serve it with a side of honey or plain heavy cream.
If using dried figs, cut them in half, rehydrate them in water for a few hours then use as the recipe suggests.
Use plain whole milk yogurt – if using thick Greek yogurt, only use half and dilute with water.

Tags:

60 Min

Tags:

60 Min

And if you have extra figs...

Here are some more tasty ways you can enjoy them aside from just taking a bite.

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