It's my first post of the year and yet it's something I baked last year... . But this is not your average end of the year celebration cake! It was so good that I had to stop all my fourth day of the new year activities to post it. Maybe you will want to bake sometime to celebrate something other than Christmas. If you are a grown-up who drinks, it's a perfect pairing for a bubbly. But a warning: it's so delicious that I had to make an effort to freeze a slice to be able to replicate it later, once it was a very improvised recipe.
The project was to bake a original British style figgy pudding so to go with the song, as my sons are always repeating "So bring me a figgy pudding"asking me when I was going to bake one. The problem was that I was crazy busy as most of you guys, and had to improvise the steaming for something like "wet" baking. I will explain myself: Once I came across this recipe that recommended to bake normally adding a water filled pan to pretend it is also steaming. And it worked. Happy 2014!!!
Almond Figgy Cake
This recipe is vaguely based on Simon Rimmer's Figgy Pudding, published in Something for the weekend, and online at BBC.
2 cups chopped california dried figs
1/3 cup cognac ( I used Remi Martin)
3/4 cup hot water
1 cup flour
1.5 cups almond meal (ground almond)
1 teaspoon baking powder
1/2 cup brown sugar
1 teaspoon nutmeg
1/2 cup extra virgin olive oil
1/2 cup concord grape raisins soaked overnight in1 cup of your favorite wine
1 orange, zest and juice
2 eggs
1/3 cup cognac ( I used Remi Martin)
3/4 cup hot water
1 cup flour
1.5 cups almond meal (ground almond)
1 teaspoon baking powder
1/2 cup brown sugar
1 teaspoon nutmeg
1/2 cup extra virgin olive oil
1/2 cup concord grape raisins soaked overnight in1 cup of your favorite wine
1 orange, zest and juice
2 eggs
Preheat oven to 350 F, with a large baking pan filled with water on the lower rack of oven. Start soaking figs in cognac and hot water for about 15 minutes, or overnight, if you have time. Mix flour, almond meal, baking powder and nutmeg in a bow and set aside. In another bowl mix brown sugar, eggs, olive oil and whisk up to when you get a creamy texture. Slowly add cognac and water mix from the figs. Add figs and raisins to flours and mix up to when they get fully coated. Add liquid mix to flour mix stirring with a wooden spoon. Let it rest for 5 minutes, mix again and pour batter on a flutted tube pan. Bake in the oven from 45 to 55 minutes (still with the water filled pan in there, refill if necessary), or up to when crust is golden and core dry. Serve it hot with vanilla ice cream, or cold for brunch with a latte.
1 comment:
Figgy pudding has become an annual tradition in our family in much the same way...
To shift further from cake texture to steamed pudding texture, tightly cover the bundt pan with foil before placing it in your water bath.
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