My blog contains a large number of posts. A few are included in various other publications, or as attached stories and chronicles in my emails; many more are found on loose leaves, while some are written carelessly in margins and blank spaces of my notebooks. Of the last sort most are nonsense, now often unintelligible even when legible, or half-remembered fragments. Enjoy responsibly.

Tuesday, August 24, 2010

Fig Spice Cake with Fig Cream Cheese Icing

Fig Spice Cake

1 lb fresh figs, stemmed
1/2 vanilla yogurt
1 1/2 cups cake flour
1 tsp double-acting baking powder
1 tsp salt
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp baking soda
1/2 cup unsalted butter
1 tbsp unsalted butter
1 cup sugar
2 eggs

All ingredients should be at room temperature when starting.

Preheat oven to 350F and prepare cake rounds by lining with parchment and spraying with Pam for baking.

In heavy pan, melt 1 tbsp butter. Halve figs and pan fry on medium until fragrant. Move to food processor, process to liquid and allow to return to room temperature.

Combine eggs, sugar, butter, yogurt and figs into small bowl and mix well.

In a larger bowl combine cake flour, double-acting baking powder, salt, cinnamon, cloves and baking soda.

In several batches and using your largest spatula, fold the contents of the wet ingredients into the dry bowl until mixed well. Use large folding turns and try not to over mix. Allow to rest in pans for five minutes.

Bake for about 45 minutes, checking regularly for doneness.

Remove from pans and allow to cool thoroughly before icing.

Fig Cream Cheese Icing

8 oz cream cheese
1 lb box + 2 tbsp powdered sugar
1 tsp vanilla
4 tbsp soft butter
6oz figs, chopped fine or blended, but still chunky
Blend all ingredients until smooth and creamy. Let stand for at least ten minutes and then ice cake.

* Cake best when covered and stored in a refrigerator.

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