Simple and delicious, this rustic Fig cake requires essential ingredients and ten minutes of preparation time.
Summertime in the countryside. Slow living. The hot weather and heat seem to put everything at ease. We are taking days slowly, one by one, enjoying the sun, but also the shade. Dogs are hiding under the trees, trying to repair them from the sun. Countryside silence. Everything is still. The garden is in full bloom. There is nothing more beautiful than watching nature change, struggling with heavy rain, cold, and then heat. And every time she blossoms, in one way or another. Giving us blessings and bringing tasteful plates to our table. Every season is more beautiful than others.
This year, fig season started right on time - the fig trees in our countryside produced hundreds and hundreds of ripe, sweet figs. From our magnificent big leaf trees to our kitchen, filling up jars of homemade marmalade and making soft cakes.
Figs are one of my favorite summer fruits, and I actually can’t wait August until they ripen enough and have that honey-sweet flavor. Eaten alone, with sweet or savory they are the summer queens, and this is why I use them often in my summer cakes. Even though I turn on my oven rarely during the summer season, summer in the countryside has that soft morning breeze that kind of calls for a good old-fashioned cake and cappuccino.
Simple and delicious, this rustic fig cake requires essential ingredients and ten minutes of preparation time. Cut some fresh figs to go with it or add a spoon of vanilla ice cream. I hope you are all enjoying the sun and this beautiful season!
Rustic olive oil fig cake
Marija Gvozdenovic
INGREDIENTS
Serves 8
Prep.time: 10 minutes
Baking time: 35 minutes
Pan diameter: 24 cm
For the cake
3 large eggs
15 tbsp brown sugar
10g vanilla sugar
5 tbsp EVO olive oil
15 tbsp milk
20 tbsp all purpose flour
2 tbsp cinnamon
16g baking powder
400g fresh figs
METHOD
Wash and dry figs. Our fig variety has very soft skin, and there is no need to peel them but if you prefer you can peel them as well. Preheat your oven at 180 degrees Celsius; grease and flour your pan.
In a large bowl, with a hand mixer beat the eggs and sugar until foamy, for about 5 minutes. Add olive oil, milk, vanilla sugar, and cinnamon and stir again. Add flour and baking powder and whisk everything well until combined.
Cut your figs in quarters. On a smaller plate pour some flour and pass the figs through. This step will prevent your fruit from falling on the bottom of the pan and will remain on top of the cake.
Mix everything well until combined. Pour the cake batter into a prepared pan and arrange figs in order that all the cake is covered. Bake for 30-35 minutes, or until the toothpick inserted gets out clean. Leave to cool before serving. Enjoy!
