Pol Martin Fresh Fig Loaf Food

POL MARTIN-FRESH FIG LOAF

Steps:

• preheat oven to 350*F.
• use a 6.5-cm deep loaf pan that is about 23.5 x 13-cm in size.
• line bottom of pan with waxed paper of exact size.
• butter waxed paper and sides of pan.
• mix beaten eggs, with brown sugar, add oil and whisk to incorporate.
• sift flour with baking powder and soda, add 1/3 to egg batter and beat well, repeat with remaining flour.
• stir in figs, rum and pecans.
• pour batter into pan.
• bake in the middle of oven for 55 to 60 minutes.
• when cake is done, remove from oven and let cool slightly.
• remove from pan and cool on wire rack.

FIG-RICOTTA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch loaf pan with nonstick cooking spray.
• Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
• Beat ricotta cheese, sugar, and butter together in a bowl using an electric mixer on medium speed until smooth, about 2 minutes. Beat in eggs, one at a time, followed by almond extract. Beat in flour mixture on low speed, scraping down the sides of the bowl until combined; beat batter for about 30 seconds more.
• Place chopped figs into a bowl, sprinkle 1 tablespoon flour over, and stir to coat. Fold figs into the batter. Pour into the prepared loaf pan. Place fig slices on top of the batter, down the center.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 60 minutes.
• Remove from the oven and place on a wire rack to cool. Remove from the pan once the cake has cooled, 20 to 30 minutes. Dust with confectioners' sugar.