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:

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

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