I’m lucky enough to have a fig tree in my back garden! After a disappointing harvest in my first year here, I devoted myself to the well-being of my fig tree, (ok, maybe I’m exaggerating just a bit). This year I have been rewarded with a bumper crop of beautiful, sweet figs; green on the outside and pink in the middle. This recipe is for one of my most successful and I think impressive sweet bakes. You can dust it with icing sugar (although I haven’t) and serve it with crème fraîche, cream or yoghurt, whatever takes your fancy. I found the recipe on Bijoux.com, but changed it slightly by increasing the amount of zest in the cake.
8 fresh figs
Zest of one lemon
2 tablespoons fresh lemon juice
200g granulated sugar
3 large eggs
140g plain flour
1 and 1/4 teaspoons of dried yeast
115g unsalted butter, melted
• Cut figs into quarters and gently toss them in a bowl with the lemon juice and 1 tablespoon of the sugar.
• Beat the eggs together and put in a large bowl with the flour, remaining sugar, yeast, lemon zest and melted butter. Make sure the butter is warm and not hot as it will kill the yeast.
• Mix all the ingredients together using an electric mixer until you have a smooth batter.
• Line a 9×2 inch spring form tin with baking paper.
• Pour in the batter, spread lightly to even the top.
• Take the figs out of the lemon juice and arrange in circles on top of the batter.
• Bake for 35-40 minutes until puffed and lightly golden brown.
• Allow to cool and then remove from the tin.