Bake with Figs, a fall favorite…
October 18, 2012 § Leave a comment
We often wish for fruit trees in our backyard and the bounty they provide for all sorts of fruity desserts. A fig tree is at the top of my list. Alas, like most of us, I have to resort to the local market to buy my supply. Now is the time to enjoy this delicious and nutritious fruit. It is low in calories with about only 74 calories per 100 g and contains health benefiting soluble dietary fiber, minerals, vitamins, and anti-oxidants . Make sure they are slightly soft to the touch and ripe since figs will not ripen once picked off the tree.
SWEETTABLESCAPES recently indulged in a big basket of this amazing fruit and baked an Almond Fig Cake and a Fig Clafoutis (spelled with an S in French by the way)
Fresh Fig Clafoutis:
1 pound medium ripe figs, halved (approx. one dozen)
1 whole vanilla bean
1/4 cup granulated sugar
1tsp vanilla extract
3/4 cup creme fraiche (or sour cream)
3/4 cup whole milk
6 TBsp all- purpose flour
Pinch of salt
Preheat oven to 375 F. Butter or spray baking dish with anti-stick spray.
In a large bowl, beat the eggs at medium speed with an electric mixer for 2 to 3 minutes. Split the vanilla bean in half, scrape out the seeds and add them with the remaining ingredients, except the figs, to the eggs. Mix until well blended. Let batter rest for 15 minutes.
Reduce oven temperature to 350 F.
Arrange figs in the butterred dish, cut side facing up. Stir the batter to mix ingredients. Slowly pour batter around figs until it spreads evenly across the pan. Bake the clafoutis for 40 to 45 minutes until the batter rises and turns golden.
Remove the clafoutis from the oven and let cool a bit. Sprinkle with powdered sugar if you wish and serve slightly warm or at room temperature.
Almond Fig Cake:
Preheat oven to 350F
Beat 4 eggs with 1/2 cup granulated sugar.
Add 1 and 1/2 cup almond meal, 1/2 cup flour, 1/2 tsp baking powder, 1 stick and one TBsp melted butter. Mix until well blended.
Pour into a buttered dish.
Place 8 oz halved figs on the batter and bake for 20 to 30 minutes.
Bring 3/4 cup of orange juice, 2/3 cup sugar and a pinch of cinnamon to a boil in a small saucepan. Simmer for 15 minutes until it thickens. Let cool and pour over the cake.