LEMON-FIG CAKE
Olive oil has a subtle fruitiness that works surprisingly well in desserts, especially in our Lemon-Fig Cake. You can substitute vegetable oil in this recipe, but the flavor will not be the same.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush a 9-inch tart pan with a removable bottom (or a cake pan lined with parchment paper) with oil; set aside.
- In a medium bowl or liquid measuring cup, whisk together oil, milk, and egg; set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt; add milk mixture, and stir with a rubber spatula just until smooth (do not overmix). Gently fold in figs and lemon zest.
- Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes.
- Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. To serve, cut into wedges.
Nutrition Facts : Calories 384 g, Fat 15 g, Fiber 4 g, Protein 5 g
FIGUEROA CUPCAKES: CHUNKY LEMON FIG CAKE, SALTED HONEY FIG COMPOTE, CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined. In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar. Add the eggs, one at a time, scraping the bowl as needed. Add the figs and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
- For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey. Bring to a boil and stir until the water has evaporated and the figs are soft. Add the sea salt and refrigerate until cool.
- For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until fully incorporated.
- To assemble: Use a knife to make a hole in the center of the cupcakes. Fill with salted honey fig compote, and then frost with cream cheese frosting.
FIG SPICE CAKE
This is a delicious fig cake.
Provided by dakota kelly
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Place the stewed figs into a saucepan, cover with water, and simmer on low heat for about 5 minutes. Drain and cool, reserving 1/2 cup of the liquid.
- Cut the figs into 1/4 inch cubes; set aside. In a medium bowl, combine the reserved fig liquid and buttermilk; set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk mixture. Stir in the chopped figs and walnuts. Pour into prepared 10 inch tube pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 41.6 g, Cholesterol 38.8 mg, Fat 11.7 g, Fiber 4.3 g, Protein 4.3 g, SaturatedFat 4.4 g, Sodium 268.4 mg, Sugar 28.2 g
LEMON CAKE WITH FRUIT
Steps:
- Place a rack in middle of oven and preheat to 350°F. Butter and flour a 13x9" baking pan. Whisk baking powder, salt, and 2 cups flour in a medium bowl. Finely grate lemon zest into another medium bowl. Slice lemon in half; set aside. Add 1 2/3 cups granulated sugar to zest and work with your fingers until mixture is fragrant and looks like wet sand, about 1 minute.
- Using an electric mixer on medium speed, beat 1 cup butter in a large bowl until smooth, about 20 seconds. Add sugar mixture, increase speed to medium-high, and beat until very light and fluffy, about 5 minutes. Reduce speed to medium and add eggs one at a time, beating well between additions; mix in egg yolk. Reduce speed to low and gradually add dry ingredients. Beat just until incorporated, then add brandy and beat just until smooth. Fold batter a few times with a rubber spatula; scrape into prepared pan and smooth top. Scatter fruit over (do not press down). Squeeze a reserved lemon half over fruit (save other half for another use) and sprinkle with remaining 3 Tbsp. granulated sugar.
- Bake cake until sides are golden brown and top is golden, 55-65 minutes. Let cool; cut into squares. Serve dusted with powdered sugar.
- Do Ahead
- Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
FRESH FIG CAKE
This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.
Provided by Karin Christian
Categories Desserts Fruit Dessert Recipes Fig Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- In a medium bowl, sift together flour, salt and baking powder. Set aside.
- In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
- Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
- To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g
LEMON-FROSTED SPICY FIG BARS
Spicy and cake-like bars with a yummy lemon frosting. These are kind of like Sicilian Fig Cookies, just in a different form; if you like the cookies, you'll like these too.
Provided by JamesDeansGirl
Categories Bar Cookie
Time 52m
Yield 36 bars
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- In a large bowl, using an electric mixer on medium speed, cream together the butter and brown sugar until creamy; scrape sides of bowl.
- Add the molasses, milk, and eggs; blend until smooth and well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; gradually add to the creamed mixture until well blended, reducing the mixer speed to low for this addition.
- Gently stir in the figs and walnuts by hand.
- Spread the batter evenly into a greased 13x9" baking pan.
- Bake for 22-27 minutes, or until a toothpick tests out clean.
- Cool completely.
- FROSTING: Combine all the frosting ingredients, except the lemon juice, in a small bowl.
- Beat with an electric mixer on low speed, adding enough lemon juice to reach desired spreading consistency.
- Frost the cooled bars; sprinkle with additional grated lemon zest, if desired.
- Cut into bars.
Nutrition Facts : Calories 154.1, Fat 5.4, SaturatedFat 2.7, Cholesterol 22.2, Sodium 88.7, Carbohydrate 25.9, Fiber 1.2, Sugar 17.8, Protein 1.7
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