White Chocolate And Fig Cake Food

CHOCOLATE AND FIG TART

Steps:

• For the crust: Whisk together the all-purpose flour, almond flour, sugar, baking powder and salt in a medium bowl. Add the butter and, working quickly with the tips of your fingers, work the butter into the flour until the size of chickpeas. Make a well in the center and add the egg yolks, vanilla and 1 tablespoon of the milk (reserving the last tablespoon if needed to moisten). Work the flour into the well until it comes together. Knead one or two times in the bowl for a smooth ball. Flour your hands well and press the dough into a tart pan. Refrigerate for at least 2 hours or up to overnight.
• For the filling: Preheat the oven to 350 degrees F.
• Combine the figs, orange juice and 1 tablespoon of the granulated sugar in a small bowl. Set aside for 15 minutes.
• Melt the chocolate chips over a double boiler. Set aside. Add the ricotta, sour cream, egg yolk, remaining 1 tablespoon granulated sugar, salt, cream and orange zest to a medium bowl. Whisk together until smooth. Add the chocolate and marinated figs with their juice; stir until combined. Pour the filling into the tart shell and spread evenly. Place on a rimmed baking sheet and bake until the crust is deep golden brown and the filling is puffed and beginning to crack, about 40 minutes. Allow to cool to room temperature for 1 hour before refrigerating until fully chilled, about 2 hours.
• Slice into wedges, dust with powdered sugar and serve with a dollop of whipped cream.

WARM FIG AND CHOCOLATE SPONGE CAKE

Steps:

• Heat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
• Add 1/4 cup/50 grams sugar to a small, oven-proof, high-sided sauté pan with a 6-inch/15-centimeter base (or similar). Cook over medium-high heat, swirling the pan a few times, until the sugar has melted and turned a dark caramel color, 5 to 8 minutes. Carefully add the rum - it will spit and seize up a little - and cook for another 30 seconds, stirring until combined and thick. Remove from the heat, stir in the orange juice and figs, and set aside to cool.
• Add the egg yolks to a medium bowl along with 2 tablespoons/25 grams sugar. Whisk by hand until pale and thick, about 3 minutes. Add the cream, flour, cocoa powder, vanilla, salt and orange zest, then whisk until smooth and thick.
• In another medium bowl, using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons/25 grams sugar until they form stiff peaks, 4 to 5 minutes. Fold gently into the yolk batter, then pour the mixture over the figs in the sauté pan (it should cover the figs completely).
• Sprinkle all over with the chocolate and bake until the batter rises and is cooked through, about 25 minutes. Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan. Serve hot, with some crème fraîche alongside.

WHITE CHOCOLATE AND FIG CAKE

Steps:

• Place figs in a small bowl with liqueur. Allow to soak for 3 - 4 hours or alternatively microwave on HIGH for 3 minutes.
• Cream butter and sugar until light and fluffy. Beat in vanilla.
• Add eggs one at a time beating after each addition.
• Blend in syrup.
• Sift together flours and cinnamon. Fold into creamed mixture, alternating with milk.
• Lightly mix in figs, almond meal and chocolate.
• Pour mixture into greased 20cm bundt cake mould or ring tin.
• Bake in moderate oven 180 degrees C for 40 to 45 minutes. Cool in tin for 5 minutes.
• Dust with icing sugar when cool.

CINNAMON SPICE CAKE WITH FIG BUTTERCREAM, WHITE CHOCOLATE GANACHE AND BUTTERMILK CARAMEL

Steps:

• For the cinnamon spice cake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment paper and lightly butter.
• In the bowl of a stand mixer, beat the butter, shortening, brown sugar and granulated sugar together until smooth. Beat in the eggs 1 at a time until smooth and light. Stir together the buttermilk and vanilla in a separate small bowl. Sift together the flour, cinnamon, baking powder, baking soda, nutmeg and allspice in a large bowl. Alternately add the flour mixture and buttermilk mixture in thirds to the mixer bowl, blending well after each addition.
• Pour the batter into the prepared pans and bake until a cake tester inserted in the center of the cakes comes out clean, about 35 minutes. Cool about 5 minutes, then turn out onto a cooling rack to cool completely, about 10 minutes.
• For the fig buttercream: In a clean bowl of a stand mixer, cream the butter until smooth. Add the confectioners' sugar and beat until incorporated. Mix in the fig butter. Add the buttermilk if needed to thin to a spreading consistency.
• For the buttermilk caramel: Combine the granulated sugar, buttermilk, butter, corn syrup and baking soda in a LARGE pot. Do not use a saucepan; it may boil over. Bring the ingredients to a boil and reduce the heat to low but still bubbling. Cook, stirring very frequently, until golden brown, 8 to 9 minutes. Remove from the heat and add the vanilla. Let cool.
• For the white chocolate ganache: Put the white chocolate in a heatproof bowl. Heat the cream in a saucepan until just simmering. Pour the cream over the chocolate and let stand for 5 minutes. Stir until smooth and melted. Refrigerate until cooled completely, about 20 minutes. Transfer the ganache to a clean bowl of a stand mixer fitted with the whisk attachment and whip until smooth.
• To assemble the cake: Slice each cake layer in half horizontally. Place a layer on a plate or cake stand and cover with fig buttercream. Repeat with 2 more layers and the buttercream. Put the final cake layer on top, then frost the top and sides with the white chocolate ganache. Pour the buttermilk caramel over the top of the cake to drizzle down. Serve with more caramel sauce if desired.

CHOCOLATE FIG HONEY CAKE

Steps:

• In a small saucepan, bring the honey just to a boil; remove from the heat.
• Stir in the tea and grated lemon rind; set pan aside and let cool slightly.
• In a bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in the figs.
• Set the bowl aside.
• In a large bowl, beat the eggs until pale and frothy, about 5 minutes.
• Beat in the oil and vanilla.
• Beat in the sugar, 2 tablespoons at a time, until slightly thickened and bubbly, about 5 minutes.
• Alternately fold in the flour and honey mixtures, making 3 additions of flour and 2 of honey, to make a thin batter.
• Pour the batter into a greased 10" Bundt pan.
• Bake in the centre of a 325 degree F oven for 60 to 70 minutes or until the cake tester inserted into the cake comes out clean.
• Let cool in the pan on a rack for 30 minutes.
• With a knife, loosen the edges of the cake; turn out onto a rack and let cool completely.
• For the drizzle, melt the chocolate over hot (not boiling) water.
• Dip the tines of a fork into the chocolate; drizzle over the cake.

WHITE CHOCOLATE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter three 18cm sandwich cake tins and line with baking parchment. Beat together the butter, sugar, eggs, vanilla, baking powder and flour using a stand mixer or electric hand whisk until you have a fluffy mixture, about 5 mins. Fold in the white chocolate until it's well distributed throughout.
• Divide the mixture evenly between the tins and level out using a palette knife or the back of a spoon until smooth. Bake for 25-30 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave the sponges to cool in the tins for 10 mins, then remove from the tins and transfer to a cooling rack, top side down, and leave to cool completely. If the sponges are not level use a serrated knife to cut away the peaks.
• While the sponges are cooling, make the ganache. Put the white chocolate in a large bowl. Pour the cream into a saucepan over a medium heat and bring to a simmer. Immediately pour the cream over the chocolate and leave to stand for 4-5 mins until the chocolate has melted. Mix together to form a smooth ganache, ensuring all the chocolate has fully melted, then mix in the vanilla. Chill in the fridge for 30 mins, stirring occasionally so it doesn't completely harden, until spreadable and thick enough to coat the cake.
• Once the sponges are cool and the ganache has set to a spreadable consistency, you can construct the cake. Place one sponge on a serving plate, spread over a thin layer of the chocolate ganache, then fill the middle with a third of the raspberries. Place another sponge on top and repeat with a layer of ganache and another third of raspberries. Put the final sponge on top and gently coat the whole cake with a thin layer of ganache. Leave in the fridge to set for at least 20 mins. To finish, spread over any remaining ganache and top with the remaining raspberries. Will keep chilled for up to three days in an airtight container.

FIG AND CHOCOLATE OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C). Grease a 7-inch square baking dish and line with parchment paper.
• Mix together 1 1/2 cups plus 2 tablespoons sugar, eggs, yogurt, olive oil, and vanilla extract in a bowl until well combined. Sift 1 cup plus 2 tablespoons flour, cocoa powder, cinnamon, and baking powder on top of the batter and fold in gently.
• Place figs, cut side-down, onto the bottom of the baking dish. Spoon batter on top of the figs and level top with the back of a spoon.
• Bake in the preheated oven until firm to the touch, about 50 minutes. If cake starts to brown too much, cover with foil after 30 minutes of baking time.
• Remove from oven and allow to cool in the baking dish for 15 minutes. Turn out onto a serving platter and peel off the parchment paper.

WHITE CHOCOLATE FUDGE CAKE

Steps:

• In a large bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes., Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely. , In a small bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator.