Saturday mornings are never better than when you get to the market and everything you need is there. You have a list, you get all the things on the list (plus breakfast) and then you head home to whip up what you bought into something great for the afternoon. This Saturday was one of those days and there were figs!! The somewhat elusive fruit has only a very short season and every year I vow to get involved. So far however figs and me and have never become good friends. This has all changed now though.
Fig week could even become 2 weeks with the amount of recipes they’re good for. Don’t be surprised if they make a guest appearance at some point – maybe during beetroot week?
This cake – adapted slightly from Jordon Rondel’s second book ‘The Caker – Wholesome Cakes, Cookies and Desserts’ – is a perfect introduction to fresh figs. It’s sweet, moist and you get big pieces of fresh fig dotted throughout; you get a real taste of them. The cake was great for afternoon tea and isn’t too heavy in this hot weather. The buckwheat flour gives an earthy taste but it isn’t overpowering which I love. Using honey and just a touch of muscovado for sweetness the cake isn’t overwhelmingly sugary either (breakfast anyone?). Overall it’s a great balance and one of those cakes you could make any day, not just for celebrations. Keep reading for the recipe 🙂
Fig & Molasses Cake
- 2 tbsp pomegranate molasses
- 2 tbsp muscovado sugar
- Grated zest of one orange
- 1 cup almond meal (ground almonds)
- 2/3 cup buckwheat flour
- 1 tsp baking soda
- 100g melted butter
- 1 tsp vanilla essence
- 1 tsp apple cider vinegar
- 1 egg
- 3 tbsp honey
- 4 tbsp greek yogurt (I used Puhoi’s greek style yogurt)
- 6 small figs, cut into quarters
- 1 large fig
- Line a 20cm cake tin with baking paper. Preheat the oven to 180°c. In a small bowl combine the molasses, muscovado and orange zest and set aside.
- Put the almond meal, buckwheat flour and baking soda into a large mixing bowl. Stir to combine evenly. From this point I used a hand beater but you could do this in a stand mixer too.
- Add the butter, vanilla, vinegar, egg, honey and yogurt to the dry ingredients. Add the items one at a time beating in between each addition to combine.
- Pour half the batter into your tin and spread to coat the bottom. Dot in half of the fig quarters. Add the other half of the batter and top with the rest of the fig quarters.
- Grab the syrup you set aside and drizzle around 3/4 over the cake, concentrating on the exposed figs.
- Pop the cake in the oven for 30 minutes and check it’s progress. When done the cake should be golden brown on top and leave no crumbs when a skewer is inserted into the centre. Check every 5 minutes after the 30 minute mark. Mine took 45 minutes to cook. I covered the tin with foil for the last 5 minutes to stop it browning too much on top.