Fresh Fig Cake
This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- ¼cup butter, softened
- 1cup white sugar
- 1egg
- 2cups all-purpose flour
- ½teaspoon salt
- 2teaspoons baking powder
- 1cup fat-free evaporated milk
- 1teaspoon vanilla extract
- ¼teaspoon almond extract
- 1cup chopped fresh figs
- 2cups chopped fresh figs
- ¼cup packed brown sugar
- ¼cup water
- 1tablespoon lemon juice
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.Step 2
In a medium bowl, sift together flour, salt and baking powder. Set aside.Step 3
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.Step 4
Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.Step 5
To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.