Green fig cake

Name: Green fig cake
Ingredients: 500 g green figs; 3 tablespoons sugar; 1 vanilla pod; 1/2 teaspoon ground anise; 1/2 teaspoon ground cinnamon; zest of 1/2 lemon; 10 small eggs; 10 tablespoons sugar; 10 tablespoons oil; 1 teaspoon oil for the pan; 12 tablespoons flour; 4 tablespoons coconut flakes; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 2 sachets baking powder (20 g); 1/4 teaspoon fine salt

Dessert - Green fig cake by Eusebia M. - Recipia

Green fig cake has a fluffy coconut sponge and a layer of soft fruit simmered with vanilla, anise and cinnamon. It browns on top as it bakes and stays fluffy under the fruit; I leave the fig quarters whole so each serving has a piece of fig. Prep: 25 minutes. Cook: 65 minutes. Rest: 45 minutes. Total time: 135 minutes. Serves: 12. Approximately 290 kcal and 7 g protein per serving.

Ingredients

For the figs

500 g green figs
3 tablespoons sugar
1 vanilla pod
1/2 teaspoon ground anise
1/2 teaspoon ground cinnamon
zest of 1/2 lemon

For the sponge

10 small eggs
10 tablespoons sugar
10 tablespoons oil
1 teaspoon oil for the pan
12 tablespoons flour
4 tablespoons coconut flakes
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 sachets baking powder (20 g)
1/4 teaspoon fine salt

Preparation

1. Wash the figs and cut them into quarters. Put them in a saucepan with the sugar, the seeds scraped from the vanilla pod and the pod itself, the lemon zest, anise and cinnamon. Simmer over low heat for 30 minutes, until softened. Leave to cool for 15 minutes. 2. Heat the oven to 180°C. Separate the egg yolks from the whites. Beat the yolks with the sugar until doubled in volume, then mix in the vanilla extract, lemon extract and oil, adding the oil gradually. 3. Beat the egg whites with the salt until stiff. Fold in the coconut flakes and 2 tablespoons of flour. Mix the remaining 10 tablespoons of flour with the baking powder and add to the yolk mixture. Gradually fold in the egg whites with gentle strokes. 4. Grease the pan with oil and line it with baking parchment. Pour in the batter, then arrange the cooled figs on top. Bake for 35 minutes, until browned on top and cooked through. Leave the cake to cool for 30 minutes before cutting.

Notes

The batter contains gluten and eggs. A pan about 30 × 40 cm gives the cake a layer of the right thickness; in a smaller one, the middle takes longer to bake. Very firm figs may need a few extra minutes on the stove, and if there is a lot of syrup left, lift out the fruit with a slotted spoon and leave the liquid in the pan. I cut it once it has cooled and serve it with black tea. Covered, it keeps in the fridge for up to 3 days.

Frequently asked questions

Can I use purple figs instead of green ones?

Yes, use 500 g. If they are very ripe, simmer them for about 20 minutes, until softened.

Why did the cake sink after baking?

If you open the oven door during the first 25 minutes, the cake may lose some of its volume. Let it bake without checking on it during that time.

Can I prepare the figs ahead of time?

Yes, simmer them a day ahead and keep them covered in the fridge for no more than 24 hours. Bring them to room temperature before putting them on the batter.