Fresh figs, Oh how I have missed them, admittedly store-bought are no comparison to my Nonno's homegrown variety but seriously nothing ever is.
I sourced some from my local fruit shop as flying to Sydney might not seem feasible to collect some from his garden though with the price of them in store it was very tempting let me tell you. Not sure if it is just an Italian obsession but these fruits just tantalize the taste buds like no other.
Perfectly enjoyable on their own, though I did decide why not experiment and make a tea cake with these beauties whilst they are at their best. We have all used the dried kind before but fresh figs in baking is a whole new ball game, on another level on enjoyment. The sweetness they contribute is perfect when making desserts without added sugar, it gives the sweetness in a natural form. Pairing with another favourable natural sweetener thank god for the bees the purest kind, raw honey of course. They are truly made to go together like mac and cheese, gin and tonic, like bacon and eggs well you get where I am going here.
The cake turned out a treat. I substituted the flours to make it gluten-free and can I just say when I turned it out I was so pleased. This moist teacake (I hate to use that word but that's the best way to describe it) sweet and delicate, Oh and the smell of the figs and honey filled the whole kitchen.
I was in fig heaven.
If you are a fig lover this is one cake worth making. Served warm with melted honey drizzled over the top. You can add a dollop of fresh whipped cream or natural yoghurt to top things off.
3 fresh figs 2 extra to serve
3/4 cup almond milk or milk of choice
1/3 cup coconut oil melted or olive oil
1 tsp vanilla extract
1/2 cup pure honey plus 2 tbsp extra to drizzle
3/4 cup desiccated coconut
2/3 cup buckwheat flour
1/2 cup almond meal
2 tsp GF baking powder
- Preheat oven to 160'C. Grease a bundt tin or 20cm round cake tin
- Combine eggs, milk, vanilla, oil and honey and whisk to combine
- Finely chop the 3 whole figs including skin and add them to the mixture
- Add the remaining dry ingredients to the mixture and mix well to combine
- Pour into the prepared cake tin and bake for 45-50mins or until the skewer comes out clean. Leave in the tin for 10mins before turning out onto a wire rack.
- Melt the extra honey and drizzle over the cake before serving
- Enjoy warm with the extra fresh figs and a dollop of whipped cream or natural yoghurt