Ok, by now it’s no secret that sweets and especially cake, are very popular at our house (Ludmilla 😉 ) so don’t expect the sweet posts to go away. With that said, as I’ve said, Ludmilla buys lots of food not really knowing what to do with it and basically drops it in my lap. I really don’t mind because it gives me the chance to make so many different things and I really love it!! So the last thing she brought home was a lovely batch of fresh Black Mission figs. There are many varieties of figs, and Ludmilla told me that they even have a very distinct type of green figs in Brazil, which we haven’t been able to find here, which is very popular in Brazilian cooking. I LOVE figs, and there is such an endless way of preparing them it’s amazing!!!
I thought about so many things to make and finally decided on, of course, a cake….If you get tired of seeing cakes on this blog…please….let us know…but in my mind it is such a quick, delicious and satisfying desert that I can’t pass it up!! So here is what I came up with!!!
12 tablespoons unsalted butter, divided
½ cup packed light brown sugar
2 tablespoons honey
8 to 10 fresh figs, stems removed, cut in half
1½ cups unbleached all-purpose flour
1½ teaspoons baking powder
¼ teaspoon kosher salt
¾ cup granulated sugar
1 teaspoon vanilla extract
Zest of 1 small lemon
2 large organic eggs
½ cup whole milk
Heat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch sides. Line bottom of the pan with parchment paper and butter the parchment. In a small saucepan over medium-low heat or in the microwave oven, melt 4 tablespoons butter. Stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake pan.
Arrange figs, cut sides down, in concentric circles over the sauce. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, using an electric mixer on medium speed, beat remaining 8 tablespoons butter with sugar, lemon zest and vanilla until lightened in color and texture, 2 to 3 minutes. Add the eggs 1 at a time, beating until well-combined after each addition. Beating on low speed just until combined after each addition, add dry ingredients in 3 parts, alternating with milk in 2 parts, beginning and ending with dry ingredients. Spoon batter evenly over figs.
Run a thin knife around the sides of the pan to loosen. Transfer cake to a rack and cool in the pan for 50 minutes. Place a serving platter/cake stand on top of the pan and invert the cake. Gently lift off the pan and remove parchment paper.
Spoon over the cake, any of the sauce that has run off and serve warm with softly whipped cream.
Beijos e Tchau!