I made this cake for Mother's day. Paul inspired me with his jars full of figs. The cake is citrus with layers of fig spread in between. Four layers to be exact. The recipe is for two 9" round cake pans.
The lemons in this photo are the ones I used in the recipe. I had a feeling that they would make perfect photo shoot material!
Yummy, moist, and silky smooth fig spread between layers made a seedy sumptuous treat for Mother's day. I adapted my recipe from my gluten free fig newtons and used the basic idea for this cake. Paul's mom said,"Wow! I've never had a fig cake before!" and I said," Neither have I!" I just had the idea that citrus and fig would be wonderful together. The cake is buttermilk so the crumb really held up to the textures and frosting well.
Preheat oven to 350
Prepare 2 8" round cake pans with flour and butter
For the Cake:
2 egg yolks
1-1/4 c. buttermilk
3 c. unbleached flour sifted
2 c. Evaporated cane juice
1 Tbs. baking powder + 1 tsp. baking powder
1 teaspoon baking soda
1/2 c. oil ( I use virgin olive)
zest and juice of 2 lemons
zest of 1 lime
For the Fig Spread:
1 1/2 c. dried figs sliced thinly
3/4-1 c. apple juice (I use organic)
zest and juice of one navel orange
1/4 c. honey (or other mild flavored sweetener)
For the Frosting:
1 1/2 c. butter (3 sticks)
4 c. powdered sugar
1/4 c. buttermilk
2 tsp. hazelnut flavor
Make the Cake
1. Beat eggs, sugar, oil, zest, and lemon juice in small bowl. Set aside.
2. Sift flour, baking powder, baking soda, salt into a medium to large mixing bowl.
3. Make a well in the center of the flour mixture and pour in buttermilk. Lightly moisten dry ingredients by hand or with electric mixer. Pour remaining wet ingredients and beat for about 2 minutes until batter is smooth and yellow.
4. Pour prepared batter into cake pans and bake for 25-30 minutes on center rack in oven until toothpick inserted comes out clean. The edges will be golden.
Make Fig spread
1. Place sliced figs in blender or food processor. Cover blade of mixer with enough apple juice to blend the figs easily into a spread. Slowly add juice little by little to maintain the integrity of the figs. The mixture will be very thick and smooth.
2. While the fig spread is still in mixer, zest the orange into it, then cut the orange in half and extract as much juice as possible into the mixer. Pulse the zest and juice into the mixture slowly. Use a spoon to push down any bits that have not been incorporated.
3. Add honey last and blend thoroughly.
4. Set small- medium sauce pan on medium heat and pour fig mixture in. Let the figs cook for about 10 minutes while stirring occasionally. This process will help to evaporate some of the liquid used while blending and reduce the overall texture to a fig butter. Much sweeter and more suited to filling a cake.
5. Remove from heat and let cool uncovered for about 15 minutes before putting in fridge to cool for one hour.
1. cut butter into small pieces and beat on medium speed for about 3-5 minutes. The butter should become pale in color and whipped with some small air bubbles.
2. Add sugar one cup at a time until smooth
3. pour in buttermilk and whip until consistency is creamy. There may some air bubbles which is characteristic of whipped butter.
4. Add flavouring and tinting. Mix thoroughly.
Assemble the Cake
1. Prepare a 10" cake board to frost and assemble the cake on. Choose one cake to be the top. Shave the rounded top off with a sharp knife and cut the cake in half. Choose the layer that has the flat bottom of the original cake as the very top layer to achieve a smooth crumbles top . Set aside.
2. Shave the top off of the other cake as evenly as possible. I always do this by hand, slowly shaving bit by bit until my desired width and height are attained. Cut this cake in half to form two layers.
3. Fill a 12" pastry bag with frosting and pipe a border around the first layer that should have the original bottom down. Fill this layer with figs by using a large table spoon or spatula. Repeat this step with the second layer. And again with the third.
4. Place the fourth layer on the top with the smooth baked side facing up. Place a light crumb coating over the entire cake and set in freezer for 15-20 minutes.
5. Remove from freezer and use the remaining frosting to cover cake and pipe a border. Sprinkle with demerara or turbinado sugar and slice a few figs as decoration.
Share with loved ones