Spiced Lemon-Fig Snacking Cake

“”Now bring us some figgy pudding,
Now bring us some figgy pudding,
Now bring us some figgy pudding,
And bring some out here.
Good tidings I bring
To you and your kin;
I wish you a merry Christmas
And a happy New Year.” English Traditional

There exists many versions of figgy pudding in traditional English baking as there have been versions of the popular Christmas Carol since the 16th Century.  Dried figs are a good source of potassium and fiber.  Lusciously sweet with an interesting texture, they make a healthy snack anytime.  Come winter, I love incorporating them in baked goods where they add sweetness, fiber, color and texture.  I experimented with a spiced cake recipe found on Allrecipes and came up with this citrus version. The figs are puréed in a food processor with half a lemon and added to a batter with almond meal and yogurt.  The resulting cake is dense, moist and fragrant.  It makes a nutritious sweet addition to breakfast or brunch or simply enjoyed with an afternoon cup of tea or coffee.  Singing Christmas carols, totally optional.

image.jpg

Spiced Lemon-Fig Snacking Cake

8 oz dried figs, stems removed

boiling water

1/2 lemon, seeded

1/2 c lemon Greek yogurt

1/2 c unsalted  butter at room temperature

2 large eggs

3/4 c sugar

1 t vanilla extract

1 c almond meal

1/2 c unbleached flour

1 t baking powder

1/2 t baking soda

1 t salt

1/2 t ground cinnamon

1/2 t ground cardamom

1/4 t ground cloves

1 c chopped walnuts

Preheat oven to 350 F.  Butter a 9 inch round pan.

Cover the figs with boiling water and let them soak while you prepare the rest of the ingredients.

Cream the butter and sugar then beat in eggs one at a time, then the vanilla until light and fluffy.

Combine the dry ingredients and spices.  Drain figs, reserving 1/2 c of soaking water.  Dilute the yogurt with this liquid.  In a food processor, purée the figs with the half lemon, peel, flesh and pith included.

To the butter and sugar mixture, alternately beat in the dry and wet ingredients.  Fold in the fig-lemon purée then the walnuts, until just mixed in.  Pour into the prepared pan and bake in the center of the oven for 50-60 minutes until a toothpick inserted in center comes out clean.  Cool 15 minutes in pan then turn over on a cooling rack.  Serve with a dusting of powdered sugar if desired.

Fig paintings by artist Giovanna Garzoni, a prominent Italian artist during the Baroque period in the 15th Century.

To find another recipe using puréed figs in a more traditional Sticky Toffee Pudding Cake, please click here.

 

23 thoughts on “Spiced Lemon-Fig Snacking Cake

  1. I love figs, but I have to admit, I’ve never added them to my baking before. This cake sounds super delicious. I love the addition of lemon, too. Thanks for sharing it at Fiesta Friday. Have a great weekend

  2. Nothing like a good old figgy pudding, and the song is swirling around in my head as I read the ingredients Johanne, I’ll bet the lemon was a nice addition. Beautifully lush!

    • I hope the song is not stuck on repeat for you Loretta! I loved the lemon and think I could put it a whole one for my taste next time. What is the classic figgy pudding you are familiar with in the UK?

      Johanne Lamarche

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    • I’m not sure what the figgy pudding refereed in the carol was truly but this is my interpretation and it was pretty good. The sticky toffee pudding at the end is more a classic English figgy pudding.

      Johanne Lamarche

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    • I am honored Nancy. If you love the bitterness of lemon rind you could put in the whole lemon, ends cut off first. With half the lemon flavor was mild. I love love love figs too😍. Merry Christmas!

      Johanne Lamarche

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  3. Pingback: Christmas Brunch Among the Wrappings | French Gardener Dishes

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