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.

My father and I, we have one HUGE difference: he LOVES figs – even though it is strictly forbidden for his diabetes diet, whereas I, well, I hate figs! Ok maybe hate is a bit too big word.. But I simply don’t like it. It is not the taste that I don’t like, it’s the texture and most importantly, it’s because fig is always too soft! But me hating fig does not mean that I cannot use it in my recipes for my guests. Especially when it’s the short season for figs and when it comes from Turkey all the way to Finland. So, when I was invited to a nice dinner party by a friend, I decided to try a fig recipe for dessert. Incidentally, I had bought a heart-shaped silicone cake mould in that morning from Ikea (heart-shape? ok i know that it’s quite lame, but I liked it somehow!) and this cake was the perfect opportunity to try the mould right away!

I don’t normally like creamy cakes. Ever since my childhood, my brother, for instance, loved all those creamy cakes that my parents bought from the patisseries in Istanbul, whereas I thought they were heavy and artificial in taste.