Having moved southern hemisphere to northern hemisphere a few months ago, I understand the blessing of the ‘fall bounty’ more truly. Our local farmers market and grocery shops have been full of bright harvest for the last few months. Now, as both the birds and leaves migrate southwards, the abundance has begun to fade, now revolving, as it does late in the season, around squash and pumpkins. The fig trees around our new home fruited late too, we have been tripping over the fruit as it came thick and fast in the last few weeks. Unfortunately, I feel a little guilty admitting to it, but neither Asher or I love fresh figs terribly. On the other hand, I really do not like fruit going to waste and so I had been gathering it up ‘to cook’ at a later date. Perishable as tender fresh figs are, Asher began to get frustrated finding my bowls of slightly fermented figs which were good only for adding to the compost. Anyhow, with a little (negative!) encouragement from him, I started trying to cook them up. I made chilli fig jam – a very tasty accompaniment to buttered toast. Erin’s birthday seemed like a good excuse to have a go at incorporating the jam into some baking. I played around with a few recipes to come up with the one below – the almond meal makes the batter it more dense than an average butter cake. I might keep playing with the recipe – I will keep you updated with any break-throughs!
½ cup butter, softened (115g)
¾ cup granulated sugar
2 tsp vanilla
1/2 cup yoghurt
¾ cup milk
1 cup wholemeal spelt flour
1 cup almond meal
½ cup coco powder
1 tsp cardamon
1 tsp baking powder
½ tsp baking soda
⅛ tsp salt
2/3 cup wholemeal spelt flour
1/3 cup granulated sugar
1 cup walnuts (roasted)
1 cup fig jam
1. Preheat the oven to 175oC.
2. Cream the butter and sugar together till light and fluffy.
3. Add the vanilla and eggs, beat till combined.
4. Combine the milk and yoghurt, and all the dry ingredients in two separate containers.
5. Begin adding a little of the milk mixture and a little of the flour mixture to the butter and sugar and mixing till combined, continue the cycle of adding the liquid and dry ingredients and the mixing till combined till all the ingredients are added.
6. Set aside.
7. Beat the butter and sugar for the ‘crumblings’, add in the flour till the mixture clumps together when you squeeze it with your hands.
8. Grease a bundt tin (or whatever tin you have decided to use!) and begin adding the batter, the crumblings, jam and walnuts to the tin, jam works better in the batter not at the edge near the tin. Spreading all the different components around equally will mean a more uniform result!
9. Bake it for about 50-55 minutes – just keep an eye on the browning – if it looks like its getting toasty round the edges and you want to let it go a little longer for the sake of a cooked centre – I use foil to protect it from over-browning-that-is-really-burning.
10. Serve with ice-cream or a little whipped cream – perhaps dusted with icing sugar.