Saturday, September 9, 2017

Fig and Coconut Cake : Best tea time delight for the fall.

So fall arrives, the sunny summer days are on the decline here in Paris, being replaced by the dark rapid fleeting clouds and the mundane rains. But with the winds, arrives the figs. It is the season of figs which starts in September and runs till October. So to have fresh figs, the period is really short and so we have to be quick to use up these juicy delicacies before they are converted to candied figs (called confit de figues in France) to be cherished with foie gras during the winter. So here is my recipe for a cake based on figs.


Figs are a rich source of dietary fiber, just in case someone is looking for other reasons to devour them apart from the rich sweet taste and pulpy interior. For this recipe I used the Figue de Solliès variety found in France. The Figue de Solliès are cultivated in the  Solliès valley of the Var department near the French Riviera and received the certificate of geographic protection (AOP-AOC) since 2006. These figs are characterized by their dense interior, firm exterior and supple taste.

There exists a fig based cake, however the main ingredients are figs and almond powder. I thought of giving a tropical touch to this cake and so my recipe consists of dried grated coconut instead of almond powder. This gives the cake a crunchy feel together with supple fleshy figs on the top.


Ingredients

Figs : 8
Eggs : 3
Salt : 1 teaspoon
Vanilla essence: 7 drops
Cinnamon powder : 1 teaspoon
Dried grated coconut: 1/2 cup
Flour : 1/3 cup
Sugar : 1/3 cup for batter + 2 tablespoons for sprinkling
Baking powder : 1 teaspoon
Butter : 50 grams for batter (molten)+ 5 grams for buttering the pan
Honey : 2 teaspoon

Procedures

Wash and cut the figs into half and keep them aside.

Take 3 eggs in a pastry bowl.

Add salt and beat the eggs.

Add the vanilla essence.

Add cinnamon powder.

Add dried grated coconut.

Add flour.

Add sugar.

Add the baking powder.

Mix well in a circular motion so that all the ingredients get incorporated well and it forms a smooth batter.

Melt the butter.

Add the molten butter to the batter and stir with the other hand.

Now fold the batter using a spatula.

The final consistency will be like this.

Add the honey and fold the batter again with the spatula.

Butter the nonstick tart pan.

Pour the batter in the pan.

Place the halved figs, cut side up on the batter.

This is my arrangement. You can get creative with this step.

Sprinkle 2 teaspoon of sugar on the figs.

Bake for 30 minutes in a preheated oven at 180°C.

Check if the cake is done by pricking it with a clean knife. If it comes out clean the cake is done.
Enjoy this rich fig cake.



  
Printable Recipe


Fig and Coconut Cake

Calories per serving: 350 kcal

This is a easy to make cake based on figs and with coconut to add a tropical touch to this fall time delight.

Ingredients:
  • Figs : 8
  • Eggs : 3
  • Salt : 1 teaspoon
  • Vanilla essence: 7 drops
  • Cinnamon powder : 1 teaspoon
  • Dried grated coconut: 1/2 cup
  • Flour : 1/3 cup
  • Sugar : 1/3 cup for batter + 2 tablespoons for sprinkling
  • Baking powder : 1 teaspoon
  • Butter : 50 grams for batter (molten)+ 5 grams for buttering the pan
  • Honey : 2 teaspoon
Instructions:
  1. Wash and cut the figs into half and keep them aside.
  2. Take 3 eggs in a pastry bowl. Add salt, vanilla essence, cinnamon powder, dried grated coconut, flour, sugar and baking powder.
  3. Mix well in a circular motion so that all the ingredients get incorporated well and it forms a smooth batter.
  4. Add the molten butter to the batter and stir with the other hand.
  5. Now fold the batter using a spatula.
  6. Add the honey and fold the batter again with the spatula.
  7. Butter the nonstick tart pan. Pour the batter in the pan.
  8. Place the halved figs, cut side up on the batter.
  9. Sprinkle 2 teaspoon of sugar on the figs.
  10. Bake for 30 minutes in a preheated oven at 180°C.


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