In her cookbook Sweet Greek Life, Kathy Tsaples invites us to celebrate the rich and diverse flavors of Greek cuisine. One such delightful offering is the Keik me Syko ke Amigthalo, or Fig Cake. This recipe combines the natural sweetness of dried figs and the nutty richness of almond meal, creating a cake that is both luxurious and comforting. Topped with a creamy ricotta icing and adorned with fresh, ripe figs and toasted almonds, this dessert is a testament to the simple yet sophisticated pleasures of Greek baking. Perfect for gatherings or as a special treat, this Fig Cake promises to bring a touch of Greek sweetness to your table.
Ingredients
Cake
300g good-quality Greek dried figs
1 cup apple juice
¼ cup water
2 tbsp cognac
12 eggs
500g caster sugar
500g almond meal
2 tsp baking powder
¼ tsp salt
Icing
500 g fresh ricotta
1 tsp vanilla extract
½ cup icing sugar
To Serve
500 g fresh, ripe figs
½ cup flaked almonds, lightly toasted
Greek Fig Cake
Method
Place the figs in a saucepan with the apple juice and water and cook over medium heat until soft and plump. Remove from the heat and set aside to cool.
Preheat the oven to 180°C/160°C (350F) fan-forced. Butter a 25-centimetre round cake tin and sprinkle it with some almond meal, or gluten-free flour.
Pulse the figs in a food processor with the cognac until they are a fine purée. In a large bowl, whisk the eggs and sugar together. Add the fig pulp and mix thoroughly. Add the almond meal, baking powder and salt, and combine thoroughly.
Leave the batter to rest for 10 minutes, then pour it into the prepared tin and bake for 1 hour or until a skewer inserted in the middle comes out clean. Remove from the oven and cool on a rack.
To make the icing, pulse the ricotta, vanilla extract and icing sugar in a food processor to a creamy consistency. When the cake is cool, generously ice the top of the cake with the ricotta mixture. Tear the fresh figs in half and pile on top of the cake, and finish with the flaked almonds. Serve and enjoy!
In her cookbook Sweet Greek Life, Kathy Tsaples invites us to celebrate the rich and diverse flavors of Greek cuisine. One such delightful offering is the Keik me Syko ke Amigthalo, or Fig Cake. This recipe combines the natural sweetness of dried figs and the nutty richness of almond meal, creating a cake that is both luxurious and comforting. Topped with a creamy ricotta icing and adorned with fresh, ripe figs and toasted almonds, this dessert is a testament to the simple yet sophisticated pleasures of Greek baking. Perfect for gatherings or as a special treat, this Fig Cake promises to bring a touch of Greek sweetness to your table.
Ingredients
Cake
300g good-quality Greek dried figs
1 cup apple juice
¼ cup water
2 tbsp cognac
12 eggs
500g caster sugar
500g almond meal
2 tsp baking powder
¼ tsp salt
Icing
500 g fresh ricotta
1 tsp vanilla extract
½ cup icing sugar
To Serve
500 g fresh, ripe figs
½ cup flaked almonds, lightly toasted
Method
Place the figs in a saucepan with the apple juice and water and cook over medium heat until soft and plump. Remove from the heat and set aside to cool.
Preheat the oven to 180°C/160°C (350F) fan-forced. Butter a 25-centimetre round cake tin and sprinkle it with some almond meal, or gluten-free flour.
Pulse the figs in a food processor with the cognac until they are a fine purée. In a large bowl, whisk the eggs and sugar together. Add the fig pulp and mix thoroughly. Add the almond meal, baking powder and salt, and combine thoroughly.
Leave the batter to rest for 10 minutes, then pour it into the prepared tin and bake for 1 hour or until a skewer inserted in the middle comes out clean. Remove from the oven and cool on a rack.
To make the icing, pulse the ricotta, vanilla extract and icing sugar in a food processor to a creamy consistency. When the cake is cool, generously ice the top of the cake with the ricotta mixture. Tear the fresh figs in half and pile on top of the cake, and finish with the flaked almonds. Serve and enjoy!
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