Figs for me were nothing more than just daily munchies till i tried fig milk! I don’t fancy figs all that much but fig flavoured milk is just something else! So good, I decided to make a cake out of it!
When I was researching, I saw millions of recipes using fresh figs. (A little difficult to find those here, I’d say) Dried fig recipes, you ask? Yes, there were a few but most had eggs. The two eggless recipes I did see used a puree in the sponge.
Now those are good too. But imagine a cake with a soft and airy fig flavoured sponged, with a contrasting light and crunchy fig buttercream. One which didn’t have a sickly sweet and overbearing flavour. Sounds good right? Better than a dense sticky, crunchy, puree sponge with an equally dense, sticky, crunchy buttercream.
So I set out on a mission to create a recipe of my dream fig cake! I’m proud to say it has been the shortest developing period with success in just one attempt and I’m really excited to share it with you!
Dried Fig Cake
For the Fig Milk
- 3 dried figs cut into quarters
- 1 cup milk
For The Sponge
- 1/2 cup butter
- 3/4 cup condensed milk
- 1/8 tsp vanilla extract
- 1 tsp white vinegar
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup fig milk
For The Fig Buttercream
- figs steamed in the milk
- 1/4 cup butter
- 3/4 cup sugar
- 3/4 cup whipping cream
- Boil the figs in the milk till it becomes half in quantity.
- Strain the milk(It should be half a cup upon straining. If the quantity is less, you can just add more plain milk till it is the required quantity.)
- Keep aside the softened figs to use in the buttercream.
- Line a 7” round baking pan with parchment paper and preheat the oven at 180°C.
- In a large bowl, whisk the butter till it is light and fluffy.
- Add condensed milk and beat it in to incorporate it.
- Whisk in the vanilla extract and vinegar.
- Stir in the fig milk a little at a time.
- In another bowl, sieve the flour, baking powder and baking soda and whisk it all up.
- Fold the dry ingredients into the wet ingredients.
- Once a smooth batter is formed, transfer it to the lined baking pan.
- Push a little batter from the centre towards the outside to make a slight scooping in the middle. This is so that the cake doesn’t dome too much.
- Bake at 180°C for about 35-40 mins.
- Beat the whipped cream till it forms stiff peaks.
- In another bowl, whisk the butter and fig pieces till into a puree(you want make sure that the figs are all broken down and there are no big pieces lurking in there somewhere.) The reason we whisk it instead of blitzing it in a mixture is so that we keep the seeds whole. They give a lovely texture to the buttercream. An electric hand mixture is super handy here.
- Add the sugar and continue to whisk till it is all combined.
- Finally, fold in the whipped cream.
- Cut the cake into two layers.
- Cover the top of the first layer with 1 cup of buttercream.
- Place the other layer with cut side down, on top of it.
- Spread the cake with the rest of the buttercream.
- You can decorate the top any way you like.
- Refrigerate for 15 mins or till the frosting sets.
- Amul Mithai mate has a small pack of 200g which is the perfect amount required for the cake. No leftovers. Which is so satisfying somehow. (This is not a sponsored post). I just like how convenient that is.
- Vanilla extract should be added in scarce amounts so as to ensure it doesn’t overpower the fig flavour.