Skip to main content

Fig Crème Fraîche Cake

Welcome back! 
Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich.

Fig Crème Fraîche Cake


Makes a 9" cake

Ingredients:

  • 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices)
  • 120 grams cake flour
  • 50 grams almond flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 50 grams sugar
  • 60 grams honey
  • 120 grams crème fraîche
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon Grand Marnier
  • 1/2 cup melted butter

Directions:

  1. In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together.
  2. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together. 
  3. One add a time, add the eggs and mix thoroughly. Add in the vanilla and Grand Marnier and mix until even.
  4. Slowly add the dry ingredients from Step 2 into the wet ingredients from Step 3 and mix.
  5. Fold in the melted butter with a spatula.
  6. Pour this batter into a baking pan.

  7. Layer the figs on top.

  8. Bake in the oven at 350°F for 35 minutes.
We had previously used in an apricot tart with crème fraîche, but this time, it was a cake, so things were a little different. However, this goes to show how useful of an ingredient crème fraîche can be. With the crème fraîche, the cake turned out to be quite dense, almost like a pound cake. Of course, you could also substitute the figs for some other fruit like peaches or apricots like we did with the tart from before. 

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Pearl Meatballs

Welcome back!  Today, we have a unique recipe that comes from Central China: Pearl Meatballs! The name is quite interesting but makes sense: they're meatballs, but the translucence of the sticky rice that coats the meatball mirrors the luster of a pearl. It's often served on special occasions, like Lunar New Year, where everyone gathers for a feast and can enjoy this delicious dish. Plus, it's not even that difficult to make! Pearl Meatballs Makes about 30 meatballs Ingredients: For the meatballs: 1/2 pound ground pork 1/4 pound shrimp 80 grams (about 1/2 can) water chestnuts, finely chopped 2 tablespoons green onion, finely chopped 1/2 teaspoon ginger, minced 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon rice wine 1 teaspoon sesame oil 1/4 teaspoon white pepper 1/2 egg white For the rice: 1 cup glutinous (sticky) rice Directions: Rinse the glutinous rice and soak in water for 2 hours. In a bowl, place all the ingredients for the meatballs and mix until even. The mixture...
Post a Comment
Read more