After making three batches of fig jam, I am compelled to try something else besides that. Bon Appetit has a drool-worthy cake in the September issue. The dog-eared page is my reminder for today's fig enterprise.
Sifting and whipping, slicing and scraping, I bake an artistic looking cake to take to friends. The proof is in their hands.
CHOCOLATE FIG CAKE
Adapted from Bon Appetit
Serves 8
1/2 cup Butter, melted and cooled
Room temperature Butter for greasing the pan
3/4 cup All Purpose Flour
1/2 cup unsweetened Cocoa powder
1/2 teaspoon Baking Powder
1/2 teaspoon Kosher Salt
1 1/4 cup Sugar
3 Eggs at room temperature
1 teaspoon Vanilla Extract
8-10 Figs
Confectioners Sugar
Grease an 8" round cake pan.
Line the bottom of the pan with 2 strips of parchment that is about 15" long. Place them in the cake pan in the shape of a cross or X. This will allow you to lift out the cake easily. (I did not read the recipe correctly and regretted it! I had to use 2 spatulas to lift the cake out so please follow the recipe if you plan to lift the cake out of the pan)
Line the bottom of the pan with a parchment round. Butter the parchment well.
Sift flour, cocoa, baking powder and salt.
Whisk cooled butter and sugar on medium speed for 1 minute. I used a stand mixer.
Add eggs one at a time, beating well after each addition.
Spoon in vanilla.
Increase speed to medium high and whisk batter till fluffy and light colored, about 3-4 minutes.
Fold the sifted ingredients with a spatula, taking care not to overmix.
Heat oven to 350F/180C.
Cut figs into 3-4 slices each.
Scrape the batter into prepared cake pan.
Starting from the center, make concentric circles with the fig slices going all the way to the edge of the pan. It doesn't matter if the figs overlap slightly.
Bake cake for 36-38 minutes.
Cool cake on wire rack for 10 minutes.
Using the parchment extensions, lift the cake out gently on to a plate.
Dust with confectioners sugar.
Cut a slice and enjoy!
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