Fig Cake - No Added Sugar | Naturally Sweet Dry Fruit Cake
This naturally sweetened cake is delicately flavoured and packed with the goodness of figs, dates & honey
Detailed/Printable recipe:
#ruchikrandhap #figandhoneycake #christmascake
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Chocolate Fig Banana Bread: POV Italian Cooking Episode 99
Chocolate, bananas and figs come together for an incredibly decadent bread in this video. Every slice of this quick bread delivers a mix of flavors that partner together for a slice of heaven!
See how I make Chocolate Fig Banana Bread in episode 99 of POV Italian Cooking!
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Fig Walnut Cake Recipe - CookingWithAlia - Episode 365
If you have some dried figs, let's make this super easy spiced fig walnut cake - full of Moroccan flavors!
My cool cake doily is from MiniInTheBox.com:
WRITTEN RECIPE:
INGREDIENTS:
10 large dried figs
1 tea bag (black tea or other)
1/2 cup chopped walnuts
1 cup (136 grams) all-purpose white flour
1 teaspoon baking powder
Pinch of salt
1/2 teaspoon ground clove
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2/3 cup (150 grams) butter (at room temperature)
1 cup (200 grams) granulated white sugar
1/2 cup (110 grams) brown sugar
3 large eggs
1 teaspoon vanilla paste (or vanilla extract)
[EN] Fig Cake / كعكة التين - CookingWithAlia - Episode 650
How about making a fig cake today! Fluffy, spicy, and nutty! Try it and let me know what you think in the comment below :)
RECIPE:
INGREDIENTS:
10 large dried figs, cut in half
1 tea bag (black tea or other)
180 milliliters (3/4 cup) hot water
65 grams (1/2 cup) walnuts, chopped
125 grams (1 cup) all-purpose white flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground clove
1/4 teaspoon ground nutmeg
Pinch of salt
150 grams (2/3 cup) butter, at room temperature
200 grams (1 cup) white granulated sugar
1/2 cup (110 grams) brown sugar
3 large eggs
1 teaspoon vanilla extract
DIRECTIONS:
1- In a bowl, pour hot water and put the tea bag in. Let infuse for 2 minutes.
2- Remove the tea bag then add the figs and set aside for 30 minutes.
3- In a large bowl, place the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt, then using a whisk, mix together.
4- In a separate bowl, place the softened butter and white sugar. Using an electric egg beater, mix for 2 minutes until you get a creamy texture.
5- Add the brown sugar and continue beating for another minute.
6- Add the eggs one by one and mix in between until well incorporated
7- Add the vanilla extract and mix.
8- Add the flour mixture, and using a spatula, incorporate all the ingredients together until you have a smooth batter.
9- Add the chopped nuts.
10-Drain the figs from the tea, cut into small cubes, then add them to the batter and mix well.
11- Butter a mold of 22 centimeter in diameter, pour in the mixture, and even out the surface with a spatula.
12- Bake in a preheated oven at 180°C / 360°F for about 45 minutes until the cake is done and has a beautiful deep golden color.
13- Let the cake cool down a bit then remove from the mold and let it cool down completely.
Fig Banana Bread Recipe - Bindu Bakes
In this yummy, sweet, and delicious recipe, you will be sure to be satisfied. Instead of many bananas, we replaced them with figs (but we used also 1 banana!). It is healthy, and you will approve of this flavorful snack. Make sure to hit the Subscribe and like button, hit the bell icon, and share this video! Thank you!
2912 Fig and Zucchini Bread
Makes two loaves
3 large eggs
1-½ cups sugar
¾-cup olive oil or sunflower oil
1-tablespoon vanilla or Fior di Sicilia extract
2 cups well-dried shredded zucchini
2 cups unbleached all purpose flour
2-teaspoons cinnamon
¼-teaspoon ground cloves
2-teaspoons baking soda
1-teaspoon salt
½-teaspoon baking powder
1-cup chopped walnuts
1-cup diced fresh or dried figs
Grated zest, one large lemon
Preheat the oven to 350F
Grease two 8-inch loaf pans with butter and dust the pans with flour, shaking out any excess. Set aside.
In a large bowl, beat the eggs with a mixer until light and fluffy looking. Beat in the sugar a little at a time. Beat in the oil and extract. Stir in the zucchini.
Sift the flour, cinnamon, cloves, baking soda, salt and baking powder together.
Combine the egg and flour mixture until well blended Gently stir in the nuts, lemon zest and figs. Divide mixture and fill the loaf pans ¾-full
Bake 45 minutes to 1 hour or until a cake tester comes out clean and the tops are firm to the touch. Cool to room temperature before removing from the pans. Perfect with tea or when you have too much zucchini!