sticky fig cake with caramel sauce
- 350g dried figs, chopped
- 2 cups (500ml) boiling water
- 2 teaspoons bicarbonate of (baking) soda
- 4 eggs
- ⅓ cup (60g) rapadura sugar
- 1¼ cups (200g) buckwheat flour
- 1½ cups (180g) almond meal (ground almonds)
- 2 teaspoons vanilla extract
- ¼ cup (60ml) light-flavoured extra virgin olive oil
- ½ cup (85g) rapadura sugar
- 1 cup (250ml) coconut milk
- caramelised figs
- 2 tablespoons rapadura sugar
- 3 black figs, halved
- Preheat oven to 160°C (325°F). Place the figs and water in a medium saucepan over high heat and cook, stirring occasionally, for 15 minutes or until soft.
- Remove from the heat, add the bicarbonate of soda and stir to combine. Set aside for 10 minutes. Using a hand-held blender, blend until smooth.
- Place the eggs and sugar in the bowl of an electric mixer and whisk for 8 minutes or until thick and tripled in volume. Add the fig puree, flour, almond meal, vanilla and oil and gently fold to combine. Pour into a lightly greased 22cm round cake tin lined with non-stick baking paper.
- Bake for 1 hour or until cooked when tested with a skewer.
- To make the caramel sauce, place the sugar and coconut milk in a medium saucepan over high heat. Bring to the boil and cook for 5–8 minutes or until slightly thickened.
- To make the caramelised figs, place the sugar in a non-stick frying pan over medium heat and cook for 2 minutes or until
- the sugar starts to melt. Add the figs, cut-side down, and cook for 1–2 minutes or until golden.
- Top the warm cake with the caramel sauce and caramelised figs to serve. Serves 8–10.
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