Recipe Archives->Cakes->Fig 04

Fig Cake
Makes one 6-inch cake (about 12 servings)

2 cups finely chopped dried Calimyrna figs (about 10 ounces)
1 Tbsp. freshly grated ginger
1/4 cup rum
1/4 cup freshly squeezed orange juice (about 1 medium orange)
8 Tbsp. (1 stick) butter, room temperature, plus more for pan
1 cup flour, plus more for pan
1 tsp. baking powder
Pinch salt
1/4 cup firmly packed light brown sugar
1/4 cup honey
3 eggs, room temperature
1 tsp. vanilla extract
2 Tbsp. sour cream
Fresh figs, for garnish
Creme fraiche, for garnish

5 Tbsp. freshly grated ginger (or enough to yield a scant 2 Tbsp. juice)
2 Tbsp. honey
2 Tbsp. rum

1/4 cup sour cream
1 Tbsp. rum
1 Tbsp. reserved ginger juice (see glaze instructions)
3/4 cup sugar
1/4 cup heavy cream

In a medium saucepan, combine figs, ginger, rum, and orange juice.
Bring to a simmer over medium heat and cook 6 minutes, or until
figs are soft and almost all the liquid is absorbed. Remove from
heat and set aside to cool completely.

Preheat oven to 300F, positioning rack in lower third of oven.  Line
bottom of a 6" x 3" cake pan with parchment paper. Grease and flour
parchment paper and sides of pan.

In a medium bowl, whisk together flour, baking powder, and salt
until combined; set aside. In the large bowl of an electric mixer,
beat butter and brown sugar on high speed for 2 minutes, or until
light and fluffy. Reduce speed to low, add honey and beat until
blended. Beat in eggs one at a time; then add vanilla, occasionally
scraping mixture down sides of bowl. Add flour mixture and beat
until just combined. Using a rubber spatula, fold in fig mixture
and sour cream until just combined.

Scrape batter into prepared pan and spread level. Bake 1 hour and
20 minutes, or until a skewer inserted in center comes out clean.
Transfer pan to a rack and let cool 10 minutes. Run a thin-bladed
knife around edge of cake to loosen; invert onto rack and remove
parchment paper. Turn cake upright on rack; let cool completely.

To make glaze: Place grated ginger in a small sieve set over a small
dish. Press ginger with the back of a spoon to extract juice; discard
solids and reserve juice. In a small saucepan over medium heat,
combine 2 teaspoons ginger juice, honey, and rum; bring to a bare
simmer, stirring until blended. Remove from heat and immediately
brush on top and sides of cake. Cool cake at least 20 more minutes.

To make caramel sauce: In a small bowl, whisk together sour cream,
rum, and remaining 1 tablespoon ginger juice; set aside. Place 2
tablespoons water in a medium-size, heavy-bottomed saucepan. Sprinkle
sugar evenly on top. Bring to a boil over medium heat; cook about
6 minutes, or until golden brown, occasionally swirling pan to
prevent crystals from forming. Remove from heat and slowly add heavy
cream, taking care not to spatter; stir until blended. Add sour
cream mixture; stir until combined. Serve cake warm or at room
temperature, garnished with fresh figs, creme fraiche, and caramel
sauce (warm or room temperature).

Notes: Use a 6-inch ovenproof souffle dish or straight-sided casserole
in place of the cake pan, if necessary.

Printable version: fig04.txt.