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