The last few weeks I’ve felt like the traveling fig lady, as my tree was producing like crazy so everywhere I went I’d ask, “Do you like figs? Can I bring you some?” So I’d deliver a box of figs and a mini Fresh Fig Cake!
Is it weird that I can’t stand Almond flavoring in cakes but love munching on almonds and pouring a tbsp, or 2, or 3 into desserts? I can’t explain it. I can only be directed by instinct, imagination, and the desire to please my taste buds. And they’re enjoying Amaretto paired with fresh figs in the compote covering this moist vanilla cake.
I also have the succulent scoop on a couple of wine pairings should you choose to indulge in having your cake and cocktail too!
We tasted cake by itself and both wines. Then cake and topping
along with each selection. Following the first bite of cake with a full sip of
the Gelisi Antonio Moscato lent a nice balance with the rich vanilla texture and
then a palate cleansing finish. It’s a super sweet white but also has a little
effervescence that slices through the sweetness.
Next, we tried the Gelisi Antonio Sangue Di Giuda, a sweet red heavy on the dark fruits like blackberry, plums, and cherries. It had the right amount of sugar but was immediately obvious that it wasn’t a match with the cake by itself.
Now, cake with topping and white vs red. Final results - white paired well with the dessert as a whole. Red needed the fruit, dark brown sugar, and figs to work.
Just to illustrate how changing a couple of flavorings can alter the outcome, if you added lemon to the cake instead of vanilla and Grand Marnier or orange extract to the compote, the Gelisi Antonio Prosecco, a crisp bubbly, would go down quite smoothly.
Many recipes do not specify light or dark brown sugar. It can make a difference due to the additional moisture found in the dark. I tried both in the compote and found that dark was better with the Amaretto. But if all you have is light don’t let that stop you from enjoying this fresh fig cake. I also added more lemon juice than the recipe called for because of the thick syrup and sugary figs.
I don’t care for evaporated milk so I used a combination of
1% and half and half cream. I used 1 ¼ tsp. of vanilla and skipped the almond
extract.
Fresh Fig Cake – Original recipe by Karin Christian
Ingredients For Cake
¼ C butter, softened
1 C white sugar
1 large egg
2 C all purpose flour
½ tsp salt
2 tsp. baking powder
¾ C half and half cream
¼ C 1% milk
1 ¼ tsp. vanilla extract
1 C fresh figs chopped (slice into quarters with a knife or use a hand chopper for finer results)
Ingredients For Compote
2 C fresh figs (slice into quarters with a knife or use a hand chopper for finer results)
¼ C packed dark brown sugar (light will work but I found dark better with the Amaretto)
¼ C water
1 ½ tbsp. fresh lemon juice
2 tbsp. Amaretto
Directions For cake
Preheat oven to 350 degrees. Spray 4 mini (approximately 5 x 3 inch) loaf pans OR 6 mini bundt pans with non-stick spray.
In a medium bowl, sift together flour, salt, and baking powder. Set aside.
In a large mixing bowl cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the milk. Mix in vanilla. Fold in chopped figs.
Divide between 4 pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. This is a very moist cake so if a few crumbs are on the tester it should still be done.
I left the cakes in the loaf pans to deliver. You can let cool in the pans 10 minutes, then remove to racks to cool completely.
Directions For Compote
Combine figs, sugar, water, lemon juice, and Amaretto in a saucepan. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes.
Allow to cool and then spoon over cakes.
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