Let's talk about figs. Many, many moons ago when I was a kid my best friend was Beth. She lived down the street from me and had a fig tree in her yard. We used to grab figs off the tree and eat them. I have to say, I wasn't a fan. I would eat one, remember how much I didn't like them, and stop eating.
Fast forward many years and now that I enjoy figs I can't get them. They do not have them, fresh or dried, at any grocery store within an hour of where I live. Is that crazy or what? I can't get a fig around here!
So the other day we were on our way home from vacation and we stopped at one of our favorite grocery stores, Wegman's. As soon as I saw the fresh figs I grabbed them and threw them into my cart. I had absolutely no idea what I was going to make with them but I knew I had to have them.
As soon as I got home I started searching for recipes and I saw a gorgeous photo of a sweet cake with figs on top. I was totally enamored with the photo and had to make the cake. I checked my cupboards for the ingredients and I had most of what I needed and decided I could wing the rest of it.
I'm not going to lie, this cake is a little involved. I made the fig-almond swirl, the tea cake, and the glaze. I actually made the glaze twice because it didn't work the first time but that's another story. I made the fig-almond swirl first. It gets to be a really pretty purple color. Then I made the tea cake which has a lot of vanilla flavor. I dropped the swirl into the tea cake and swirled it together. Then I baked for a long time.
After the cake was cooled I poured a white chocolate ganache over top for the frosting. Then I cut some figs in half and decorated the cake. It was so pretty I didn't want to eat it! But of course we did. The cake is dense but almost melts in your mouth. It's an odd combination but really works. The cake is studded with figs and tastes like vanilla. The white chocolate ganache really shines on top. This is a totally tasty cake and my husband and I gobbled it up!
For the Fig-Almond Swirl:
- 4 fresh figs, chopped
- 2 Tablespoons sugar
- ¼ c. water
- ½ c. almond flour
- ⅓ c. powdered sugar
For the Tea Cake:
- 2 c. flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅔ c. evaporated milk
- 1 Tablespoon vanilla
- 1 c. butter, softened
- 1 ½ c. sugar
- 4 eggs
For the White Chocolate Ganache:
- ½ c. sweetened condensed milk
- ½ c. white chocolate chips
- 4 figs for decorating
- In a medium bowl combine the figs, sugar, water, almond flour, and powdered sugar. Mix well and set aside.
- Preheat the oven to 350 degrees.
- In a medium bowl combine the flour, baking powder, and salt.
- In a medium bowl combine the evaporated milk and vanilla.
- In a large bowl cream the butter and sugar. Beat in the eggs one at a time until combined.
- Add half the flour mixture to the butter mixture and mix well. Add the milk and vanilla to the bowl and mix until combined. Add the remaining flour and mix until smooth.
- Pour the fig-almond swirl into the cake mixture and gently fold it into the batter.
- Pour the batter into a 9 x 5 loaf pan coated with cooking spray. Bake for 80-90 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven. Run a knife around the edges but allow cake to cool in pan for 10 minutes.
- Turn the cake out on a rack then cool completely on a wire rack.
- To make the glaze combine sweetened condensed milk and white chocolate chips in a small saucepan. Cook over medium heat until melted.
- Pour the ganache over top of the cake, allowing it to drip over the sides.
- Cut the figs in half and place on top of the cake to decorate.
Adapted from Hungry Rabbit