Easy Fig Toast Recipe
Fig season is short and sweet and one of the best ways to enjoy figs is in this easy fig toast recipe. All you need is a good sourdough bread, ricotta cheese, quartered figs, honey and a sprinkle of flake salt.
Ingredients
2 slices good sourdough bread Tartine bread if you happen to live in SF or LA
3 Tbsp ricotta cheese bellwether farms is excellent
2 fresh figs, quartered
drizzle fresh honey Nature Nate's is a great raw, unfiltered honey
sprinkle flake salt Jacobsen Salt Co has great textured salt
Instructions
Toast your sourdough bread until it is slightly crispy and browned on edges, or to your desired doneness. Spread about 1 1/2 Tablespoons of fresh ricotta on each slice of toast. Place quartered figs on top of ricotta. Drizzle toast with some of your favorite honey. Sprinkle with salt.
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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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.
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Date & Fig Loaf Cake
This is such a fruity loaf, cake filled with dates and figs, and some walnuts too which add flavour and texture. It is moist and is perfect for snacking, or for breakfast. I like it with some butter too.
Chapters/Time Codes:
0:00 Date & Fig Loaf Cake
0:54 Preheat the oven
1:19 Ingredients
3:00 Soak the fruit
5:09 Make the batter bake the loaf cake
9:52 Result of bake and taste test
Recipe:
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How to Make Fig & Walnut Sourdough Christmas Special
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Tutorial on how to make Fig & Walnut Sourdough. The perfect addition to any Christmas table, this bread will go beautifully with goats cheese, blue cheese, cheddar, Parma ham, salami...you name it!
How to Make No Knead Cranberry Walnut Honey Artisan Bread
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No-Knead Cranberry Walnut Bread with Honey
Ingredients
* 3 cups all purpose flour, plus 3 tablespoons
* 1/2 teaspoon instant yeast
* 2 teaspoons sea salt
* 1/2 cup chopped walnuts
* 1 cup dried cranberries
* 1 1/2 cups water at room temperature
* 2 tablespoons liquid honey, plus more for brushing on after baking or other vegan honey substitute
Instructions
* Start with a large bowl and a wooden spoon, and add your flour to the bowl. Measure the yeast and add it to one side of the bowl. Measure the salt and add it to the other side.
* Using a wooden spoon, stir the yeast into the flour on its side of the bowl first and then stir the salt into the flour on its side of the bowl. This will prevent the salt mixing directly with the yeast. Give the whole mixture a few good stirs to make sure everything is combined.
* Add the cranberries and walnuts to the flour mixture and toss well to coat, and to make sure they're distributed evenly throughout.
* Measure the water. Make sure the water is at room temperature; water that is too warm or too cold can kill the yeast and prevent the bread from rising at all. Add the honey to the water and stir with a fork to combine.
* Pour the water in and stir with a wooden spoon. The dough will be rough and a bit sticky, but that's normal.
* Stir until all the flour is combined. This is not normal bread dough (there's no kneading involved in this recipe), so you don't need to be too concerned about the appearance of the dough at this point. Just make sure the ingredients are combined well.
* Cover the bowl with plastic wrap. It's a good idea to ensure there's adequate space left in the bowl for the dough to at least double in size. Place the bowl in a warm, draft-free place and let it rise for 12-18 hours.
* After the dough has risen for 12-18 hours, preheat your oven to 425 degrees Fahrenheit (if you're using convection, 410 degrees. If your oven runs hot, 400 degrees). Place your Dutch oven with the lid on in the cold oven and let it heat up with the oven. If your dutch oven is black or dark-coloured on the inside, set your oven to 400 degrees Fahrenheit instead of 425. I recommend a 6 or 7-quart dutch oven for this recipe.
Unfortunately the description box can't hold the whole recipe, so at the top you can find the link to the blog post for the full written recipe. Enjoy!
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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:
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