In the Northern Hemisphere, it is now autumn (fall), so our host this week, Ursula of Cookie Rookie, chose the appropriately named "A Fig Cake for Fall" from Dorie's book, Baking From My Home to Yours. Unfortunately, because our seasons don't coincide, the availability of fruit in Oz is not the same as in the Northern Hemisphere. However, I was keen on using figs in this cake - after all, you don't get the cool alliteration if you don't use figs!
Purely by chance, I found some tinned Greek figs in the IGA at St Kilda. I have never set foot inside that supermarket before, but it was near to where I was getting my hair cut, and as I love nothing better than a stroll through food lined aisles, I went in, and the visit was fruitful (pardon the pun). Sadly, there were only 5 figs in the can - which cost $6.99! - so I have only a few figs on my cake
Because my figs came in syrup, I didn't poach them in port as Dorie suggested for fresh figs. However, I otherwise followed the recipe, which resulted in a tender, moist, golden cake that you could happily marry with any fruit:
As they say in TWD, This one is a keeper! Ursula will have the recipe, or buy the book. And to see a veritable harvest of fig cakes, visit the TWD website's LYL section for this cake.
I don't blame you for using your figs sparingly! That's a lot of coin for 5 figs! I love how they are nestled in the cake! Beautiful! Im glad you enjoyed this recipe! I made mine with apples.
ReplyDeleteOopss! Cake law look amazing! We are in spring too but I love to cook some Fall cakes! and Im in sliced bakers and they are in autumn! too, look lovely! gloria
ReplyDeleteYour cake looks beautiful! I'm glad you were able to find the figs there, especially since it is spring. The cake sounds delicious - I'm going to go check out the recipe.
ReplyDeletethey look wonderful... i didn't do figs - but kinda wish i did.
ReplyDeleteBeautiful cake! I have never tasted figs. Looks like I need to find some.
ReplyDeleteWow those are expensive figs, I thought they might be cheaper if they were tinned! Still the cake looks fantastic!
ReplyDeleteThat cake looks seriously deliciously! I haven't baked with figs much - must give it a try.
ReplyDeleteThat is a lot for a can of figs but I probably paid just about that much for my fresh ones and four of them were not usable. So frustrating! Your cake is beautiful and I am sure it tastes just as good.
ReplyDeleteGreat looking cake! Love the dollop of whipped cream.
ReplyDeleteSo glad you could find figs! I found two types at the store and used them and this turned out to be an excellent cake.
ReplyDeleteAll I can think of is, "So bring us some figgy pudding..."
ReplyDeleteYour cake looks great. I always admire our southern hemisphere bakers for being good sports with the seasonal fruits. I'm in the northeastern US and could not find a fresh fig anywhere - too late in the season already!
ReplyDeleteYours is a real beauty.
ReplyDeleteGorgeous. I wonder how it would go with dried figs poached in the port?
ReplyDeleteI'm so sorry I didn't think about bakers around the world... and that me, who has also very often the problem that european seasons are different to american seasons. The more I'd like to thank you for still trying it. I think the cake is quite alright also with a small piece of fig on every slice. Thanks for baking with me! (and have a nice spring!)
ReplyDeleteGlad you found the figs. I would have done the same amount.
ReplyDeleteI enjoyed this cake. I poached mine in Pomegranate juice instead of port...worked out great!
lovely cake! you did good with what you had :)
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