Parents got me many fresh figs on the cheap (4 for 23p)! I’ve never used fresh figs in baking and wanted to try a few experiments. Two out of three experiments were a success. Here, I am sharing the recipes for Fig almond cake and Fig chocolate slice. These turned out well and the evidence disappeared quickly at work!
I chose to use this Nestle recipe for Fig almond cake. I normally have condensed milk in the cupboard/fridge so this is a good way of using it up. I really enjoyed the taste and texture of this Fig almond cake. I didn’t have any flaked almonds to put on top so left them out. However, I think they would have added another tasty dimension to the cake.
I used this Taste.com.au recipe for Fig chocolate slice. People were surprised and couldn't tell that there were figs in the brownie-like Fig chocolate slice. Apart from the occasional crunch from the fig seeds, you wouldn’t know there was something very healthy in it. A great way to sneak goodness into a very chocolaty indulgent treat!
The original recipe for Fig chocolate slice is served warm with a Brown sugar cream. I didn’t make the cream but you may want to give it a go. I ate mine at room temperature but imagine it would be nice warmed up too.
I made a few cupcakes out of the Fig cake mixture. I had leftover caramel buttercream icing leftover so used it up on these cupcakes. I use this recipe for caramel buttercream icing that goes well with chocolate cake. I let the caramel icing cool down and harden at room temperature. I then beat it with a hand-held mixer which loosens the hard icing. It becomes more like a buttercream consistency which you can pipe easily onto cupcakes. I had a go at trying different piping techniques with my new Wilton ruffle 125 piping tip.
Leigh really enjoyed these cupcakes. The Fig cake pairs well with the caramel buttercream.
So, here are the recipes for both Fig almond cake and Fig chocolate slice.
Starting with the Fig almond cake…
¾ cup butter (150 g), softened
½ cup (100 g) caster sugar
1 teaspoon vanilla essence
1 tin (397 g) condensed milk
1½ cups (210 g) plain flour
½ cup (50 g) ground almonds
1 teaspoon baking powder
1½ cups (300 g) fresh figs, peeled and chopped
¼ cup (25 g) flaked almonds, optional
1. Preheat the oven to 190°C.
Grease and line a 23 x 28 cm baking tin.
2. Mix in a bowl the butter and sugar until well combined.
Add eggs, vanilla and condensed milk then mix to combine all together.
3. Add flour, ground almonds and baking powder then mix until well combined.
4. Fold the figs into the mixture and pour mixture into the tin.
Sprinkle flaked almonds on top, if using.
5. Bake in oven for 35-40 minutes,
or until when inserting a skewer in the centre comes out clean.
Remove from the oven and cool completely.
And followed by the recipe for Fig chocolate slice…
200g dark chocolate, broken into pieces
150g butter, cubed
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs, whisked
250g fresh figs, peeled and finely chopped
3/4 cup self-raising flour
1/4 cup cocoa powder
1. Preheat oven to 180°C.
Line base and sides of 4.5cm (deep), 18cm (base) square cake tin with baking paper.
2. Place chocolate and butter in a microwave-safe bowl.
Microwave, stirring every 30 seconds, until melted and smooth.
3. Stir in sugar and vanilla. Set aside for 5 minutes to cool.
4. Stir egg and fig into chocolate mixture.
5. Sift flour and cocoa over mixture. Stir until well combined.
6. Spread chocolate mixture into prepared pan.
7. Bake for 25 minutes, or until a skewer inserted into the centre comes out slightly sticky.
Slice should be set and have a crust, but still be a little soft inside.
8. Remove from oven and set aside to cool completely in tin.
Cut into 16 slices.