Soft vanilla cake punctuated with jammy figs
Fairly short post for this one - life and blogging are pretty incompatible at the moment. Thank goodness I have delicious cake to make it all a bit easier. I haven't ever had fresh figs before (well, not to my knowledge), so when the One Ingredient challenge was announced this month (hosted this month by Laura of How to Cook Good Food and cohosted by Nazima of Working London Mummy) I decided that now was the time to try baking them into a cake - they just look so plump and inviting.
Because figs are also right in season now, I am also entering this into 'Simple and in Season' hosted this month by Katie of Feeding Boys and a Firefighter and founded by Ren of Fabulicious Food.
I think this worked really well - the figs looked really attractive on the top of the cake, happily not sinking too much and the cake below was wonderfully soft and moist - full of vanilla and muscovado flavour. The figs were crunchy and chewy, as is also the way of the dried version of the fruit, which I am really rather partial to. I think this would make a great family dessert served warm with custard.
I think I ought to try fresh figs in another way too though, perhaps raw to get a better appreciation of their subtle flavour. Have you got a favourite way of enjoying fresh figs? Do let me know!
150g butter, softened
75g light muscovado sugar
75g caster sugar
50g plain flour
150g self raising flour
3 medium eggs (55g each)
2tsp vanilla extract
3 fat figs, cut into 6 pieces each
demerara sugar for sprinkling
- Preheat the oven to gas 4/180C. Grease and line an 8"/20cm square tin with parchment paper.
- Cream the butter and sugars together until light and fluffy.
- Add the eggs, vanilla extract and flour and beat until well combined.
- Spoon into the prepared tin and level out, then place the figs onto the mixture. You can do rows like I did, or scatter randomly.
- Scatter demerara sugar over the surface.
- Bake for 50 minutes to an hour until a cake tester inserted comes out clean.
- Turn out onto a wire rack and allow to cool, or alternatively, enjoy warm with a puddle of custard for a lovely autumnal dessert.