You probably know, from my previous fig related recipes, that I am not the biggest fan of figs. And yet, they are so great to use as ingredients that this late summer/beginning of autumn I used them quite a lot in many recipes, from salads to cakes.
This is another one, extremely suitable for those that have sweet tooth. I saw the photos of this cake in “Sugar Thumb” blog, and I fell in love with the appearance of it, especially the shape which was rectangular, not traditionally circular.
I did change the recipe on that blog quite dramatically though. I made my own cake base, but kept the decorations as they are on the other recipe. I used the same cake recipe as my “Fresh figs and raspberries cake”.
My flatmate’s friend was visiting us that weekend, and staying in our place. I did not know her before, she lives in Berlin, anyways, I accidentally found the one thing she loves: FIGS! She was really happy when I made many different things that weekend using figs.
Here is your sweet tooth friendly cake recipe.
(For the cake)
115 gr. butter (melted)
1.5 cups white flour
1 tsp baking powder
1/2 tsp salt
Zest and juice of 1 lemon
1 cup sugar
1 tsp vanilla extract
1/4 cup honey
3 figs (or more, depending on the size of your cake)
175 gr. butter
200 gr. white chocolate
2 tbsp ricotta cheese
1. Repeat the steps 1-8 in “Fresh Fig and Raspberry Cake” from September 2013 (https://mydearkitcheninhelsinki.wordpress.com/2013/09/19/fresh-fig-and-raspberry-cake/).
2. Add raisins to the cake batter and mix gently. I did not do it here as you can see in the picture, but as I later learned from my mother, it would be good to cover the raisins with a bit of flour before putting it inside cake batter. This way, they would not sink down the base of the cake but rather stay spread within the cake.
3. Butter and flour your cake mould and pour the batter inside it. It would be really cool if you use rectangular or square (like I did) mould, but if you do not have that, just use round cake mould. Drop the mould a few times on the counter so that the air bubbles trapped inside the batter can pop out. Leave for a few minutes to let the air out and then put it in the oven.
4. Bake the cake until the surface is golden brown and a toothpick or a knife stuck inside the cake comes out clean – about 40 minutes. Take it out of the oven when it is fully baked and take immediately out of the mould. Make some gentle lines on the cake’s surface as you see in the second photo below.
5. While the cake is cooling down, put butter and white chocolate in a pan and melt them altogether in bain-marie style. When they are soft and melted add ricotta cheese and mix with a spoon until they are well incorporated.