I love the Israeli fig cake. I’m a big fan of cakes and pastries. I love to “eat” them.
I found the mixture of lemon, figs, and rosemary super exciting. And have to say … great! That was a feast for the senses.
I’m a big fan of cakes and pastries. I love to “eat” them. And it looks like I have passed on this preference to my kids. We are all sweet-toothed. Therefore, to whet everyone’s appetite, a cake should be baked at least once a week. The nice thing is that none of us has a favourite cake. Therefore, I can bake whatever I want, and it’s always good. Lucky me…
Yummi, a fig cake
Difficulty: Easy4
servings20
minutes40
minuteso gosh
kcalHere in Israel, there are many figs during the summer, and they taste heavenly, also they are very healthy, too. We ate a lot of them. At some point, it gets too much for us to eat only the figs, so I must come up with another variant. For a jam, it was a shame to open a whole bottle of wine, so I thought of baking.
Ingredients
1/3 cups 80 g. unsalted butter
1/2 cups 120 g. brown sugar
10-15 pieces fresh or dried figs.
2 tbsp. chopped rosemary dry or fresh (I used fresh rosemary from my garden)
2-3 tbsp. chopped walnuts (I crashed the nuts in a bag with a rolling pin)
1 ¾ cups sifted all-purpose flour (240g)
1 tbsp. baking powder
1/8 tbsp. kosher
3 pcs eggs
3/4 cup (150 g) white sugar
4 tbsp. lemon juice (freshly squeezed)
1.5 - 2 pieces grated zest of organic lemons
1 tbsp. vanilla flavor
Directions
- Rinse and dice the figs. Finely chop the rosemary (if not yet chopped). Chop the nuts coarsely.
- Preheat the oven about 180 degrees/ 356 Fahrenheit, put the baking pan with the butter in the oven, for 5 min. until the butter has melted.
- Spread the brown sugar in the baking pan. Spread the figs, the nuts and half of the rosemary on the figs evenly.
- Dough: Sift flour, separate the eggs. Beat the egg whites until frothy and set aside. Mix well the egg yolk with sugar, add the lemon zest and the lemon juice and stir well with the whisk, add the rosemary and do not forget the vanilla flavor.
- Add the flour to the yolk mass and mix, then carefully fold in the egg white with a spoon. Put the dough on the figs and back it at 180 degrees/ 356 Fahrenheit for about 40 minutes.
- Take the cake out of the oven after the toothpick sample and let it rest for about 10 minutes. Turn the cake upside-down on a cake plate and …. voila!
- We enjoyed it still warm with cold milk for the kids and coffee for Ben and me.
- I hope you will enjoy it just as much as we did.
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