Thursday, September 16, 2010
Fig Cake with Rosemary
I have a mega HUGE HONKIN rosemary plant in my backyard. It often taunts me and shouts obscenities as I walk by…one time it even smacked me arse! After that scary incident I did my duty and found a new recipe that incorporates its tastiness.
So before you wrinkle your nose at rosemary and fig marrying, let me say that is quite shocking at first – People will look at you funny and then ask “what’s that I’m tasting?” You answer rosemary and they keep on eating. While odd and different I think it is quite good – and wonderful for a Sunday afternoon treat.
Delightfully lifted from FIG CAKE
1/2 cup butter (8 tablespoons)
1 cup brown sugar
5-8 fresh, ripe figs of your choice, tips removed, sliced sideways (medium)
1 teaspoon fresh rosemary, finely chopped
2-3 tablespoons walnut pieces, or as many as needed
1 cup flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
4 tablespoons lemon juice
zest of 2 lemons
1 teaspoon pure vanilla extract
1. Position a rack in the center of the oven, and preheat to 350 degrees F.
2. Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add figs, flesh side down, and sprinkle with the rosemary. Fill in the nooks and crannies with walnut pieces.
3. In a medium bowl, combine sifted flour, baking powder and salt, and stir.
4. Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.
5. In a separate bowl, beat egg yolks with sugar at medium speed until creamy. Add lemon juice, zest, vanilla extract, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.
6. Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm !
Have a spendid weekend.