Cake with Figs Cooked in White Wine
Originally, preparing figs for this cake was done as a part of preparing the Wine Marmalade recipe. The cake was inspired by this recipe (completely different), but I had to be true to myself and change the things.
200 gr. flour for baking (with baking powder)
200 gr. soft butter
130 gr. sugar
1/2 tsp salt
Zest of one lemon
Pinch of cloves
700 gr. (approximately) figs
Round baking form
1. Cut the figs in halves and cook them in dry white wine with sugar (take approximately 250 ml. of wine). (If cooking this together with Wine Marmalade, this should be done before adding pectin). The suggestion is to bring the wine to boiling, then add 10 fig halves, wait until it boils again and add 10 more (and so on, and so forth….).
2. In a mixer, shake up the butter with sugar and salt into a cream. Stir in the zest and the eggs (one by one and not all together). Lower the speed of the mixer and stir in the flour and the cloves. Afterwards continue mixing/kneading into a final dough.
3. Cover the baking form with baking paper and spray the sides/edges with oil. Fill the shape with the dough. Add the figs (put them on the top as illustrated) and put “to rest” in the refrigerator for an hour.
4. Bake for 1 hour at 180C.
The cake can be enjoyed best when served warm.
If you have enjoyed this recipe, try out other related recipes:
Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?
Please leave us comments about your experience…..