Figs are delicious autumn fruits that are not only suitable for jam, but also for cakes. What could be tastier than a fig cake with fresh figs that you can prepare yourself at home?
Try this recipe, which is very easy to prepare yourself. For family or friends, for an occasion or even no occasion, everyone will love the fig cake!
This fresh fig cake with lemon and rosemary is onedelicious idea for fall. It is also very easy to prepare.
Ingredients for 8 servings:
- 130 g Allzweckmehl
- 90 g fine yellow corn flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 120g unsalted butter, at room temperature
- 150 g granulated sugar
- 3 large eggs, at room temperature
- 180 g sour cream, room temperature
- 2 teaspoons vanilla extract
- 4 teaspoons grated lemon zest (from 2 lemons), divided
- 4 teaspoons finely chopped fresh rosemary, divided
- 240g fresh figs, stemmed and chopped, plus additional fig halves for garnish
For the whipped cream:
- 240g heavy whipping cream, chilled
- 30g powdered sugar
- 60 g sour cream
Instructions for preparation:
- First preheat the oven to 180°C and grease and flour a 23cm springform pan.
- Whisk together the flour, cornmeal, baking powder, salt and baking soda in a medium bowl and set the mixture aside.
- Beat the butter in a bowl with a mixer until smooth and creamy.
- Add granulated sugar and beat with mixer until light and fluffy.
- Add the eggs one at a time and beat until incorporated.
- Beat in half of the flour mixture on low speed until well combined.
- Stir in sour cream, vanilla extract, 2 teaspoons lemon zest, and 2 teaspoons rosemary until well blended. Add the remaining flour mixture and beat until the dough is smooth. It should be thick.
- Carefully fold in the figs. Pour into the prepared pan and smooth the surface with a spatula.
- Now it's time to bake the cake in the preheated oven until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes.
- Let cool on a wire rack for 10 minutes. Then loosen the sides of the mold and take it out; let the cake cool to room temperature, about 1 hour.
How to prepare the whipped cream:
Beat heavy cream and powdered sugar in a large bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Add sour cream and beat on high speed at medium speed for 30 seconds to 1 minute.
Finish the cake:
Garnish the cake with whipped cream and additional fresh figs if desired and serve immediately. Enjoy!
And here's another excellent idea for oneGalette with fresh figs!
