To prepare this delicious fig and oat cake recipe, we need to ensure that we have all the ingredients at hand and properly prepared. We start by weighing, washing, and cleaning all the necessary ingredients. It is essential to organize ourselves well so that we have a pleasant experience in the kitchen. The first step is to prepare the dough. In a food processor, we put the sugar, flour, diced butter, and vanilla extract. We pulse the ingredients until we obtain a soft, sticky, and homogeneous dough ball. If we opt for the manual version, we mix the butter with the sugar and vanilla extract until we obtain a fluffy cream, after which we incorporate the flour and mix well.
The resulting dough, being softer, cannot be rolled out with a rolling pin. Therefore, we take a tray (important to note, it should not be greased or floured) and place the dough in it. Using our fingers, we spread the dough evenly across the entire surface of the tray, and then cover it with plastic wrap. We preheat the oven to a medium temperature of about 180 degrees Celsius (350 Fahrenheit) and place the tray to bake the dough for 15-20 minutes until it becomes slightly golden.
In the meantime, we focus on the delicious filling. In another pot, we put 200 ml of water along with the sugar and let it boil. In the food processor, we chop the figs until they become a puree, then we add them to the hot sugar syrup. We add the zest and juice of one lemon, stirring constantly to avoid the jam sticking to the bottom of the pot. This stage can take about 20 minutes, and regular stirring is essential to achieve the perfect consistency.
Once the jam is ready, we pour it over the baked crust. Now, let’s take care of the topping. In the processor, we combine the flour with the brown sugar, pulsing a few times before adding the cold diced butter. We continue to pulse until we obtain a crumbly texture, then we add the oats and nuts, pulsing again to incorporate them. If we choose the manual version, we chop the nuts and crush the oats, rubbing the flour with the butter between our palms until we obtain crumbs, then we mix everything together.
We sprinkle the obtained topping over the jam in the tray, and then we place the cake in the preheated oven, continuing to bake until a golden crust forms on top. When the cake is ready, we let it cool slightly, after which we cut it into thin slices. It can be served with a dusting of vanilla sugar on top or, for a special effect, with a scoop of ice cream on each portion. This cake is not only tasty but also a true indulgence for the taste buds!
The resulting dough, being softer, cannot be rolled out with a rolling pin. Therefore, we take a tray (important to note, it should not be greased or floured) and place the dough in it. Using our fingers, we spread the dough evenly across the entire surface of the tray, and then cover it with plastic wrap. We preheat the oven to a medium temperature of about 180 degrees Celsius (350 Fahrenheit) and place the tray to bake the dough for 15-20 minutes until it becomes slightly golden.
In the meantime, we focus on the delicious filling. In another pot, we put 200 ml of water along with the sugar and let it boil. In the food processor, we chop the figs until they become a puree, then we add them to the hot sugar syrup. We add the zest and juice of one lemon, stirring constantly to avoid the jam sticking to the bottom of the pot. This stage can take about 20 minutes, and regular stirring is essential to achieve the perfect consistency.
Once the jam is ready, we pour it over the baked crust. Now, let’s take care of the topping. In the processor, we combine the flour with the brown sugar, pulsing a few times before adding the cold diced butter. We continue to pulse until we obtain a crumbly texture, then we add the oats and nuts, pulsing again to incorporate them. If we choose the manual version, we chop the nuts and crush the oats, rubbing the flour with the butter between our palms until we obtain crumbs, then we mix everything together.
We sprinkle the obtained topping over the jam in the tray, and then we place the cake in the preheated oven, continuing to bake until a golden crust forms on top. When the cake is ready, we let it cool slightly, after which we cut it into thin slices. It can be served with a dusting of vanilla sugar on top or, for a special effect, with a scoop of ice cream on each portion. This cake is not only tasty but also a true indulgence for the taste buds!
Ingredients
For the crust 1/4 cup sugar (50 gr) 1/2 cup butter (110 gr) 1 teaspoon vanilla essence 1 cup flour (150 gr) For the filling 16 oz or 12-15 fresh figs (you can use dried ones but the boiling process is a little different) 1 cup sugar (200 gr. . . . . . . I put only 160 because the figs were very sweet) 1 lemon (juice and grated zest) 1 cup water (200 ml) For the topping 1/4 cup flour (1 tablespoon) 1/4 cup brown sugar (50 gr) 40 gr cold butter 1/4 cup oat cereal (5 teaspoons) 1/2 crushed walnuts (2 tablespoons and a half)