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Fresh fig cake
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| Fresh fig cake | |
| Recipe by: Karin Christian (1) Saved as a favourite by 16 cook(s) Easy Ready in 50 mins Picture by: SunFlower A moist cake that is great to make with fresh figs when they are in season. Ingredients Serves: 10 | |
| 65g | butter, softened |
| 1 cup (220g) | white sugar |
| 1 | egg |
| 2 cups (250g) | plain flour |
| 1/2 teaspoon | salt |
| 2 teaspoons | baking powder |
| 1 cup | evaporated milk |
| 1 teaspoon | vanilla essence |
| 1/4 teaspoon | almond essence |
| 1 cup | chopped fresh figs |
| for the filling | |
| 1/4 cup (40g) | packed brown sugar |
| 1/4 cup (65ml) | water |
| 2 cups | chopped fresh figs |
| 1 tablespoon | lemon juice |
Preparation method
Prep: 20 mins |Cook: 30 mins
1. Preheat oven to 175 degrees C. Grease and line two 20cm round cake tins with baking paper.
2. In a medium bowl, sift together flour, salt and baking powder. Set aside.
3. In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond essences and the 1 cup of chopped figs.
4. Divide into the two cake tins. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center comes out dry.
5. To make the filling: while the cake is cooking, combine the 2 cups figs, brown sugar, water and lemon juice in a saucepan. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.
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