Fig Cake with Nuts

Fig Cake with Nuts

10 large dried figs (you may use fresh, if so omit soaking) I used four more figs 1-2 tea bags (black tea or other, I used Tazo sweet orange) 1 cup (136 grams) all-purpose white flour 1 teaspoon baking powder

zest of one orange Pinch of salt 1/2 teaspoon ground clove 1/4 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 2/3 cup (150 grams) butter (at room temperature) 1 cup (200 grams) granulated white sugar 1/2 cup (110 grams) brown sugar 3 large eggs 1/2 cup chopped walnuts (or nut of your choice) 1 teaspoon vanilla paste (or vanilla extract) Figs are so nutritious I purchased a package of dried figs which are generally available year round. If you're going to have cake, why not use nutritious ingredients to justify the sweetness. This is a single layer cake, so much easier to deal with than a double or more layer cake. Boil water and steep with tea bag(s) of your choice for 10 minutes. I used two Tazo sweet orange tea bags. Alternately you may use half warm orange juice and half tea. Remove tea bags. Water should be fairly hot to soften the figs. Set them aside. Meanwhile mix dry, including orange zest, and flour ingredients. In a separate bowl, with a hand mixer blend butter and add sugars, vanilla, then add one egg, add each egg as you incorporate the previous one. Add creamed ingredients to flour. Drain figs and remove hard stem. Chop the figs small and with a spatula stir into the batter along with the nuts.

Prepare the single cake pan by coating with butter then placing a piece of parchment paper over the buttered bottom then butter the parchment paper. Pour batter into prepared cake pan. You may top with a few additional fresh fig slices if you wish.

Bake at 360 F for 45 minutes or when a toothpick inserted in center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out on rack flipping to bottom, remove the parchment paper, and leave till completely cool. My cake deflated a bit in the middle must research that. None the less this is a delicious and nutritious cake. Dare I call it a coffee cake; we had some for breakfast. Dust with powdered sugar, or top with a drizzled frosting of your choice, or serve warm with some whipped cream cheese, or whipped cream. Dried apricots or dates could be used in this recipe. Enjoy!

Happy Easter

Asian Zucchini Stir Fry

 
Asian Zucchini Stir Fry

1 large zucchini cut in quarters lengthwise and then cut into 1/2 inch pieces
1 teaspoon salt to soak zucchini pieces in beforehand
olive oil to saute zucchini
3 garlic cloves minced
hot pepper of your choice
4 scallions cut into 1/4 inch pieces
1 tablespoon sugar
1 tablespoon toasted sesame oil
salt and pepper to taste
sesame seeds for garnish

Cut zucchini in manner described above and then salt and let sit for 15 minutes. This will get rid of excess water content in the zucchini. Afterwards soak zucchini in cold water to remove excess salt. Drain well and pat dry. I use a large dish towel to dry the zucchini. Put olive oil in pan and add zucchini, scallions, and garlic. Add salt and pepper and hot pepper of your choice. Stir till zucchini is softened. Add sesame oil and sugar and stir till incorporated. Serve with a sprinkling of sesame seeds. These were very easy to make and so tasty.

Smoked Salmon Omelette

Smoked Salmon Omelette

5 eggs beaten till fluffy
1/8 cup heavy cream
1 shallot chopped fine
1 tablespoon olive oil, divided
2 tablespoons unsalted butter
4 ounces smoked salmon (using my own smoked salmon)
1 tablespoon capers, drained
salt and pepper to taste
parsley as a garnish (optional)

As you see in the photo, mine looked like scrambled rather than an omelette. So much for trying techniques I see on youtube. Beat eggs and set aside. Saute shallot in half the olive oil then set aside. Add remaining olive oil and butter. When melted add eggs and cook on medium heat till eggs start to solidify on the edges. Sprinkle the shallots, salmon and capers over the top. Cook till eggs are still soft but cooked. Serve immediately.

Blueberry Chicken

Blueberry Chicken

I had some blueberry jam in the freezer that I wanted to use up. I used four boneless skinless chicken thighs which I placed in an oil coated baking dish. I baked the chicken at 350 F for 20 minutes. I then poured the blueberry jam over the chicken with a few thyme sprigs and baked it for another 20 minutes till internal temperature was appropriate for chicken. Quick and easy and oh so delicious.