Last week I was seduced by a bunch of fresh figs at Costco. And since it was Costco, that of course means that a bunch is actually a metric ton (only a slight exaggeration). The husband and I have had our fill of the fresh figs, so it was time to come up with something that made use of the not quite turned-still edible-sort of fresh figs. I loosely based my fig cake recipe on the one found here in Food & Wine.
- Beat 1 1/2 cups sugar with 3 eggs until fluffy, about 2 minutes
- Add 1 stick melted unsalted butter and the zest and juice of 1 lemon, mix until incorporated
- Add a few squirts of lime juice (this is technical stuff people) and slowly add 1 1/2 cups flour and mix until smooth
Butter and dust a 9 inch cake pan and add the batter. Using some of last years frozen raspberries, drop a few dollops into the batter and add your cut figs to make a pattern of your choice.
Bake for 40 minutes at 350* on the second lowest rack in the oven. Move cake to the 2nd from the top rack and continue baking for 35 minutes. Cake is finished when a tester comes out clean. Cool, dust with powdered sugar, and enjoy. It’s really, really, good.