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What is it about bundt cakes? Is it the unique shape? Is it the number of different patterned tins? Is it the memories from the movie “My Big Fat Greek Wedding” or the line “I like big bundts and I cannot lie”? 

I say all of the above!

This particular cake though is an annual event at our place. Once I feel that little bite in the morning air, the summer foliage on trees starts to look a little tired and trays of figs start to appear at the greengrocer, I know it’s time to pull out this recipe.

The burnt butter is such a wonderful flavour partner to the figs in the cake…and the crown, yes that wonderful crown, is just a sight to behold! I know there are many photogenic fruits, however I honestly don’t think there are many more photogenic fruits than a freshly cut fig.

An autumnal beauty to bring in the cooler season, I hope you enjoy this recipe!

H xx


Serves:
 10
Preparation Time: 10 minutes
Cooking Time: 45 minutes

Ingredients

  • 175g unsalted butter
  • 2 tablespoons demerara sugar
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla bean paste
  • 1 cup full fat Greek yoghurt 1 cup golden caster sugar (or raw caster sugar)
  • 2 tablespoons honey (floral variety)
  • 2 cups plain (all-purpose) flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 150g dried figs (6 or 7 medium sized), stalk removed, finely chopped
  • 1 cup icing sugar mixture, sifted
  • 2 tablespoons milk
  • 1 tablespoon honey (floral variety)
  • 2 teaspoons vanilla extract
  • 3 fresh figs, quartered, to serve
  • 1 tablespoon honey, warmed, to serve

Instructions

  1. Place the unsalted butter in a small saucepan over a medium heat and stir frequently until the milk solids have disappeared and the butter has lightly browned and taken a nutty fragrance. Pour into a separate bowl to prevent the butter from continuing to cook, then set aside and allow to cool to room temperature.

  2. Preheat oven to 160C. Grease your bundt tin well with non-stick spray, sprinkle the tin with the demerara sugar and set aside.

  3. Place the eggs, vanilla bean paste, yoghurt, golden caster sugar and 2 tablespoons honey in a large bowl and whisk to combine. Add the cooled burnt butter and whisk well to ensure there are no lumps in the mix.

  4. Sift the flour, baking powder and baking soda straight over the butter mixture. Gently whisk until the mixture has just combined. Add the finely chopped dried figs and stir a couple more times to distribute the fruit.

  5. Pour the mixture into the prepared tin and bake for 38-40 minutes or until the cake is golden brown and a skewer inserted into the cake comes out clean. Remove from the oven and place on a wire rack to cool for a couple of minutes before turning the cake from the tin and allowing it to completely cool on the wire rack.

  6. Once cooled, turn the cake onto its serving platter and make the glaze. Place the icing sugar mixture in a medium bowl and slowly stir in the honey, milk and vanilla extract to make a smooth, pourable glaze. Using a teaspoon, drizzle the cake with the glaze.

  7. To serve, place the fresh fig quarters around the top and then drizzle it all with the extra tablespoon of warmed honey. Allow the cake to set for at least 15 minutes before slicing.





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