Figalicious
With delicate skin, floral sweetness and luscious texture, there is nothing unique like the taste of fresh figs. A twist to the everyday cake: Serve this with English breakfast as a petite bite or as an after school evening snack for your kids.
Equipment:
10 inch x 4 inch loaf pan
Ingredients:
1 1/2 cups All purpose flour
13 tbsp unsalted butter
3/4 cup granulated sugar
3 large eggs
3/4 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla essence
3 tbsp milk
5-6 fresh figs thinly sliced
1 tbsp vanilla sugar
(All ingredients must be brought to room temperature)
Preheat the oven to 350 Deg F.
Prepare a loaf pan by first greasing it with butter and dusting with flour.
In a large mixing bowl, sift the flour, baking powder and salt together. It is always better to sift it three times, I’ve noticed that it produces awesome results. Add the granulated sugar to the flour and mix well with a hand whisk.
In a medium bowl combine milk, eggs and vanilla at a low speed.
Add half of the egg mixture and butter to the flour and beat on low speed until the ingredients come together. Scrape down the sides. Gradually add the remaining egg mixture in two batches, beating for about 20 seconds. Scrape down the sides.
Scrape the 1/2 the batter into the loaf pan. Arrange 1/2 of the sliced figs on the batter. Scrape the remaining batter on the figs. Arrange the remaining figs and sprinkle the vanilla sugar evenly on top.
Bake for about 60 minutes or until a wooden toothpick inserted in the centre comes out clean. Cool the cake for about 15 minutes and invert on a wire rack. Cool completely before you start slicing.
Storing:
You can store this in an airtight container for about a day in room temperature or store in the refrigerator for about 3-4 days.
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