Fig and Lemon Cake
Another fortnight another crisp Saturday morning walk along the riverbank to our farmer's market, it's not yet cold enough that I can see my breath but the grass is damp and the birds are just a little quieter. I went in search of some more beautiful ruby red beets to make hummus and soup but some odd hot days in the last few weeks has meant they weren't on offer this time around. I was a little disappointed, my mind is still learning to adjust to eating more seasonally rather than working on the supermarket model of ever present produce.
My disappointment was quickly forgotten when I rounded the corner to see next to my favourite (chemical free) dried produce baskets laden with quince and better yet some late season figs. I scooped up both to prepare some special recipes for Mother's Day, my gorgeous dairy-free quince cheesecake (page 49 of my cookbook) and a new not yet created fig recipe.
So on Saturday these beautiful black figs sat in my first completely made-by-me wonky bowl as I decided what to make. That decision was fairly inevitable given that lately I constantly have cake on the brain, there's something about cake and I in the lead up to colder weather. I'm not sure if I'm subconsciously trying to layer a few extra kilos on for warmth or if I just really really like cake, probably a little of both. So cake it was, something sweet to sate me and keep me away from the junk food that I've been falling back in to eating recently.
This cake is not too rich, not too light, the perfect amount of crumbly so you can use the frosting to stick it to your fork and shovel it into your hungry mouth, and somehow still fresh and light thanks to those super pretty figs.
I hope you like it as much as I do.
- 6 Fresh Figs
- Zest 1 lemon
- Juice 1 lemon
- 140 grams Almond Meal
- 200 grams Self-raising Flour
- 120 grams Nuttelex (or butter)
- 200 grams Dark Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 tablespoon Panela
- 170 Tofutti "better than" cream cheese (or cream cheese)
Preheat oven to 175c
Grease and line 21cm cake tin.
Mix nuttelex and sugar together until creamy. Add eggs one at a time mixing between, next lemon juice, zest and add 1 teaspoon vanilla, mix. Next add almond meal and flour, mix until just blended.
Take two figs, scoop into mixture and fold through, pour into lined tin and bake for 45minutes or until firm and cooked through.
Remove cake from oven and allow to cool completely.
Whisk together tofutti, 1 teaspoon vanilla and panela until tofutti has softened and all ingredients are combined.
Spread over top of cake.
Finely slice remaining figs and arrange over cake.
With a lovely cup of tea or coffee, and someone to share it so you don't eat the whole thing yourself... or not.