It’s been a while! I’ve been moving house and said goodbye to my beautiful table that I used to shoot on – suffice to say i’ve been struggling to find a replacement but think we’ve done it. I’m still adjusting to the darker background though and paired with winter lighting we’ll see how it goes!
Anyway, to the food, which is why you’re here and don’t I have a total treat for you this time. Pears are all over the place during winter and I try to use them anyway I can, in smoothies, stewed with raisins, in oatmeal… But what I really wanted to do was to put them in a loaf having exhausted my previous favourite banana loaf recipe.
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 🙂