Beth's Fabulous Fig Cake Recipe | ENTERTAINING WITH BETH
Learn how to make my Fabulous Fig Cake recipe! A delicious fall breakfast treat that is made with fresh figs, a delicate cake batter and a crunchy addictive crumble! This breakfast cake recipe is perfect for a Sunday Brunch or a Tea Time Snack. Hope you enjoy! xx Beth
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My Favorite Cheesecake Pan (9”)
Blue Porcelain Plates
Cake Lifter
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SOME OF MY FAVORITE RECIPES!
Shrimp Stir Fry
Easy Egg Bake with Potatoes and Asparagus
Apple Spice Cake
Crunchy Brioche French Toast
Apple Cider Pancakes
Croque Monsieur and Madame
One-Pot Chicken and Potatoes (Coming Soon!)
Smashed Potatoes
Easy Cashew Chicken
Almond Croissants
Buche de Noel (Yule log)
Lemon Meringue Pie
Gardener's Pie
French Apple Tart
Harvest Salad (No-Fuss Thanksgiving)
Mexican Scramble on Hash Brown Waffles
Blackberry Cornbread in a Skillet
Cucumber Salad (3 spring salads)
Dad's Famous Egg Nog Recipe
Tomates Farci
Tarte au Soleil
Veggie Quesadilla and Chunky Guacamole
Ultimate Chocolate Chip Cookies
BETH'S FABULOUS FIG CAKE
Serves 8-10
INGREDIENTS:
3 eggs
1 cup (240ml) of vegetable oil
½ cup (100g) sugar
½ cup(90g) light brown sugar
½ cup (120ml) water
1 ½ tsp (7.5ml) vanilla extract
2 cups (240g) all-purpose flour
2 tsp (10ml) baking powder
¾ tsp (3.75ml) salt
1 ¼ tsp (6.75ml) ground cardamom
1/3 cup (50g) crystalized ginger, diced
5-10 fresh figs (depending on size) sliced vertically (or sliced pears or sliced apples would be great too!)
Crumble:
½ cup (60g) all-purpose flour
½ tsp (2.5ml) baking powder
pinch of salt
2 tbsp (25g) white sugar
2 tbsp (23g) brown sugar
¼ tsp (1.25ml) cinnamon
5 tbsp (75ml) melted butter
1/2 cup (75g) chopped walnuts
METHOD:
Preheat oven to 350F (175C)
Spray a 9” cheesecake pan with baking spray and set aside.
In a large bowl combine eggs, oil, sugars, water and vanilla extract. Whisk to combine and set aside.
In a small bowl combine flour, baking powder, salt and cardamom. Whisk to combine.
Add the dry ingredients to the wet ingredients and whisk slowly to combine. Stir in the candied ginger.
Pour cake batter into pan, arrange figs cut side up, in a circle around the cake. Set aside.
To make crumble, whisk together the flour, baking powder, salt, sugars and cinnamon until combined. Add the melted butter and stir with a fork until a crumble forms. Then stir in the walnuts.
Sprinkle crumble on top of figs and cake, evenly distributed.
Bake cake for 50 mins-1 hour, or until a skewer comes out clean. If top starts to brown too quickly cover with foil until fully baked through. Allow to cool and serve for tea time or for Sunday brunch!
NOTE: This cake reheats beautifully! Just wrap tightly in foil and refrigerate, then place in oven (covered in the foil) and bake at 350F for 20 mins or until warmed through.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Recipe: Chef Kevin Belton's Homemade Fig Newtons
Tomorrow is National Fig Newton Day! We're celebrating one of my favorite cookies by making them at home.
SWEET FIG BREAD WITH BLOOD ORANGE ICING RECIPE | INTHEKITCHENWITHELISA
The recipe for this Sweet Fig Bread with Blood Orange Icing is available here
Hi lovelys, Happy Valentines Day! ???????? I hope you are feeling good and positive about this day as I am???? I would like to imagine that there are more happy people who will be smiling today ???? Also I would like to tell you that in Finland Valentines Day is actually a day celebrating friendship and so if you are single, give your friends a call, let them know it is friendship day in Finland and go celebrate and have fun!???????? Sending you all lots and lots of happy thoughts???? You are all special!???? Oh, before I forget, this is probably one of the best coffee cakes/sweet breads that I have ever made. And that says it all, so I will not say more???? I hope you will also like this recipe and if you try it out, please let me know what you think about it????
If you have any questions to this recipe please feel free to ask me in the comments.
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Fig Bread: POV Italian Cooking Episode 98
Figs are a delicacy that I look forward to each year. I use fresh figs to make an outstanding Fig Bread in this episode of POV Italian Cooking. The wonderful fig fruit makes this quick bread taste outstanding!
Technically, a fig isn't a fruit but an inverted flower where the flower blooms inside the pod.
At any rate, please subscribe to the POV Italian Cooking channel and leave a comment on this video.
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What to do with fresh figs? MAKE FIG CAKE!
I got some fresh figs from our local farmers market. I found this recipe for a cake that is absolutely delicious!! I do tweak as usual and will note my changes.
Recipe from the Healthy Cooking Blog
INGREDIENTS:
1/3 cup canola oil
1 1/2 cups sugar
1 teaspoon vanilla extract
3 eggs (My change: I added an extra egg and left out egg white)
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup buttermilk
1 cup coarsely chopped fresh figs stems removed
1/2 cup chopped pecans
Glaze:
INGREDIENTS
1/4 cup sugar
2 teaspoons light corn syrup
1 tablespoon butter
1/4 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven 350°F. Coat Bundt pan with nonstick cooking spray.
In mixing bowl, cream oil, sugar, and vanilla. Add eggs and egg white, one at a time, beating well after each addition until creamy.
In small bowl, combine flour, baking soda, and cinnamon. Add flour mixture to sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition.
Stir in figs and pecans. Bake 40-45 minutes, until top springs back when touched. Then, let cake cool 10 minutes and then invert onto serving plate. Next, pour Glaze (recipe follows) over hot cake.
GLAZE INSTRUCTIONS:
In small nonstick pot, combine all glaze ingredients except vanilla and bring to boil 4 minutes over medium heat, stirring constantly. Add vanilla and pour over hot cake
無花果と胡桃とクランベリーのパン | Fig, Walnut, and Cranberry Bread
無花果と胡桃とクランベリーのパン | Fig, Walnut, and Cranberry Bread
粉を変えると当然ながらパンの味も変わります。
材料がすべてです。
だから面白いし奥が深いし楽しい!
リスドォルは軽さがあり、口どけが良くとても食べやすいです♡
フィリングはちょっと欲張りすぎた感じもしますが、お家で作る
時は家族の好みに合わせて、こんな具沢山にしても^^
少しくらい焦げてもふんわりいかなくても、いい～んです、
みんなでわいわい言いながら食べると美味しいですよ♪
チャンネル登録お願いします♪ Subscribe to my channel
【Ingredients】4 Bread rolls
★200g Bread flour (Lys d'Or brand)
★5g Sugar
★2g Salt
135g water
2g Dry yeast
12g Unsalted butter(room temperature)
filling:
40g walnuts
80g Semi-dry figs
35g Dried cranberries
For Sprinkle
*Bread flour (as needed)
【Directions】
*Chop up the walnuts and dried figs roughly.
①Combine the dry ingredients (★)and mix together with a whisk.
②Combine water and dry yeast, then add it to ① and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
When it barely sticks to the work surface anymore and forms a slightly rough film of gluten, it's done.
⑤Press the dough out flat. Add the filling and wrap them up in the dough. Knead for a few more minutes to distribute the filling into the dough .
⑥Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑦Degas the dough from ⑥, divide it into 4 pieces and make them round.
⑧Cover them with a wet cloth and leave them for 15 mins. (bench time)
⑨Deflate the dough lightly, round off each piece again and line them up on a baking sheet.
⑩Cover with a tightly wrung out moistened kitchen towel and leave to rise again (2nd rising), until they are 1.5 to 2 times their original size.
⑪Preheat the oven to 250°C. Dust the rolls with bread flour (not listed in the ingredient list) using a tea strainer.
⑫ Slash the tops if you would like.
⑬Turn the oven temperature down to 230°C and bake the rolls for 14 minutes.
⑭Place it on a wire rack to cool.
*Baking time will vary according to your oven so please adjust accordingly.
*Be careful not to let the dough dry out when you are letting it rise or rest.
【材料】
★ リスドォル 200g
★砂糖 5g
★塩 2g
水 135g
ドライースト(saf赤) 2g
無塩バター(室温) 12g
フィリング:
クルミ 40g
無花果(セミドライタイプ) 80g
ドライクランベリー 35g
無塩バター(室温) 12g
*強力粉(分量外)
【作り方】
①材料（★）をボウルに入れ、泡立て器で混ぜる。
②水とドライイーストを混ぜ合わせ、①に加えて混ぜる。
③テーブルの上で捏ねる。 （約10分）
④バターを加えてさらに捏ねる。 （約5分）
⑤生地を平らにしてフィリングを乗せて包み生地に混ぜ込む。
⑥丸めて2倍になるまで暖かいところに置く。 （一次発酵）
⑦⑥の生地のガスを抜き、4つに分けて丸める。
⑧濡れ布巾で覆い、15分間ベンチタイム。
⑨生地をもう一度丸めなおし、天板の上に並べる。
(成形は動画を見てチャレンジしてみてください、無理な時は丸めてそのままでもok)
⑩2倍になるまで暖かいところに置く。 （二次発酵）
⑪オーブンを250℃に温める。茶こしを使ってパンに強力粉をふりかける。
⑫クープナイフ(なければカミソリの刃や良く切れる包丁など)を使って切り込みを入れる。
⑬オーブンの温度を230℃に下げ、約14分焼く。
⑭ワイヤーラックの上で冷ます。
*オーブンの機能に「加熱水蒸気」があれば10分ほどお使い下さい。
*焼く時間はオーブンによって異なりますので、調整してください。