I've been eager to work with fresh figs before the summer season began. My only experiences with figs are using the 'Chinese method'; adding dried figs to Chinese soups (which are usually broths) for sweetness and flavour. Eating fresh ones is completely foreign to my family. So are a lot of other foods; I constantly open my parents' eyes to new and exciting food.
My neighbour has a fig tree in their backyard, and over the years, its branches have grown over to our backyard. For those that love figs, this would be a dream come true. However, I didn't know when the right time was to pick the fruit so we ended up with starchy, unripe figs in our mouth every time we decided to cut one open. That discouraged us from picking anymore.
|A bowl of fresh Black Mission Figs|
|Beautiful, soft insides of a fig|
I was surprised at the soft, almost jelly-like flesh of fresh figs. Like dates, it's like nature's candy. It's unlike any other fruit I've tried and this made me very eager to get on with incorporating them into some recipes. After an evening of brainstorming a list of ideas, I decided to begin with a simple yogurt cake, pairing the figs with a drizzle of honey.
|Grab a slice!|
|A slice of Fig, Almond, and Raspberry Yogurt Cake|
|Time to dig in!|
Fig, Almond, and Raspberry Yogurt Cake
Adapted from Diethood
Yield: 1 8-inch cake
- ¾ cup all purpose flour
- ¼ cup whole wheat flour
- ½ tsp baking powder
- ½ tsp baking soda
- A few grinds of Himalayan pink sea salt
- A scant ½ cup granulated sugar
- Zest of 1 lemon (Meyer lemon is prefered)
- ¼ cup coconut oil, soft but not melted
- 1 egg, at room temperature*
- 2 tsp vanilla
- ½ cup plain yogurt
- About 5 black mission figs, stemmed and sliced in half lengthwise
- A few frozen raspberries
- Sliced almonds**
- Preheat oven to 375˚F and line the bottom of a round cake pan with parchment paper.
- Whisk together flours, baking powder and soda, and salt until combined. Set aside.
- Toss or rub lemon zest with sugar and let it sit for about 5 minutes. This helps draw the fragrant oils out of the peel and infuse the sugar.
- Cream together softened coconut oil and sugar mixture until light and fluffy. Add egg and mix thoroughly. Add vanilla and mix thoroughly.
- Add flour mixture and yogurt alternately to the creamed mixture, gently folding until almost combined. After the last addition, fold until homogenous.
- Spread the cake batter in prepared cake pan and smooth top. Press fig halves into batter and fill gaps with raspberries and top with sliced almonds. Finally, drizzle top of figs with honey.
- Bake in centre of oven for 30-32 minutes or until the top is brown and the figs have slightly shriveled up like they've been roasted.
- Cool for 20 minutes before loosening sides with a knife and turning onto a cooling rack.
*It is important that the egg is at room temperature because a cold egg will solidify the coconut oil and you'll end up with chunks of fat in the batter instead of a uniform distribution throughout the cake.
**The sliced almonds on my cake didn't brown very much so I think toasting them slightly before adding onto cake batter will be better.
Love from Coconut Crumpet's Corner ♡