Fresh Fig Cake With Amaretto Fig Compote And 2 Great Dessert Wines
INGREDIENTS FOR CAKE
¼ C butter, softened
1 C white sugar
1 large egg
2 C all purpose flour
½ tsp salt
2 tsp. baking powder
¾ C half and half cream
¼ C 1% milk
1 ¼ tsp. vanilla extract
1 C fresh figs chopped (slice into quarters with a knife or use a hand chopper for finer results)
INGREDIENTS FOR COMPOTE
2 C fresh figs (slice into quarters with a knife or use a hand chopper for finer results)
¼ C packed dark brown sugar (light will work but I found dark better with the Amaretto)
¼ C water
1 ½ tbsp. fresh lemon juice
2 tbsp. Amaretto
DIRECTIONS FOR CAKE
Preheat oven to 350 degrees.
Spray 4 mini (approximately 5 x 3 inch) loaf pans OR 6 mini bundt pans with non-stick spray.
In a medium bowl, sift together flour, salt, and baking powder. Set aside.
In a large mixing bowl cream butter with the sugar until fluffy.
Add egg and beat well.
Add flour mixture alternately with the milk.
Mix in vanilla.
Fold in chopped figs.
Divide between 4 pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. This is a very moist cake so if a few crumbs are on the tester it should still be done.
I left the cakes in the loaf pans to deliver. You can let cool in the pans 10 minutes, then remove to racks to cool completely.
DIRECTIONS FOR COMPOTE
Combine figs, sugar, water, lemon juice, and Amaretto in a saucepan.
Bring to a boil.
Reduce heat to a simmer and cook until thickened, about 20 minutes.
Allow to cool and then spoon over cakes.
The last few weeks I’ve felt like the traveling fig lady, as my tree was producing like crazy so everywhere I went I’d ask, “Do you like figs? Can I bring you some?” So I’d deliver a box of figs and a mini Fresh Fig Cake!
Is it weird that I can’t stand Almond flavoring in cakes but love munching on almonds and pouring a tbsp, or 2, or 3 into desserts? I can’t explain it. I can only be directed by instinct, imagination, and the desire to please my taste buds. And they’re enjoying Amaretto paired with fresh figs in the compote covering this moist vanilla cake.
I also have the succulent scoop on a couple of wine pairings should you choose to indulge in having your cake and cocktail too!
4 to 6 OR you could get 2 servings from each cake then it would be 8 to 12
Monday, August 27, 2012 - 8:28pm