Figs are my absolute favourite fruit. And this summer was glorious for them, they had such a good season and I got to enjoy them every day.
This little cake is one of many ways to enjoy those sweet little gems; combined with walnuts and cinnamon, it is a dream with a cup of coffee. Especially with the dark chocolate glaze.
Slightly sticky, aromatic cake, wonderfully creamy filling, and an almost shell-like chocolate glaze make for a perfect coffee time dessert.
My tips for success.
Please, do not overbake the cake. It is supposed to be soft, moist, and slightly sticky from the vegan honey or maple syrup. Check it with a toothpick to make sure it is done even before the time I indicated in the recipe.
When it comes to the filling, it is truly best to make it either by hand, which is slightly messier, but allows for a better texture, or with a hand-held mixer, which will make it smoother. I would avoid blenders for this, as it can indeed make the filling almost gummy.
And as for the chocolate, I always go for my favourite one, the 72% dark chocolate, simply because I enjoy the flavour, but you can choose the chocolate you love to eat. Just, please, do not use milk chocolate as it will be way too sweet.
In case you have some leftover cooked jam, enjoy it on toast or as a sweet snack rather than adding it all to the filling, as it can become too soft.
Ingredients
For the cake
100 grams plain flour
50 grams walnuts, ground
100 grams granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
150 grams carbonated water
25 millilitres vegetable oil
50 grams dandelion honey or maple syrup
5 grams apple cider vinegar
For the filling
500 grams fresh figs
120 grams granulated sugar
30 grams vegan block butter, melted
For the glaze
100 grams chocolate
30 millilitres oil
Preparation
Start by making the jam for the filling. Purée the figs and sugar until completely smooth, pour it into a heavy-bottomed pot, and place it over medium heat. Let it slowly come to a boil and cook for about 25-30 minutes, stirring almost constantly. This is a tiny batch of jam, so it should really be done after 30 minutes or so. You do not have to check intensely for the setting point, as long as it has cooked down to half of the original volume, it will be fine. Remove it from the heat and let it cool down completely.
To make the cake, start by preheating the oven to 180°C. Next, sift the flour, baking soda, and cinnamon into a large bowl. Add in the walnuts and the sugar, and whisk everything together very well. Take a medium bowl and add in the dandelion honey, carbonated water, oil, and apple cider vinegar, and whisk to combine. Once the wet ingredients are blended nicely, pour them over the flour.
Take a small round cake pan (16 cm), and line it with baking parchment, pour in the batter, tap it lightly on the counter, and bake immediately, at 180°C, for about 15-20 minutes. Let the cool completely in the cake pan.
Once the cake and jam are cool to the touch, split the cake into two equal horizontal layers and place the first one on the cake plate. Add a strip of acetate around it and close a cake right tightly. Set it aside briefly.
Place the second cake layer into a bowl and crumble it well with your hands. Add in 200 grams of the cooked jam and the melted butter and mix with your hands or blend it briefly with an immersion blender. It should look like a very thick frosting. Spread it evenly over the cake, and place it into the refrigerator for about an hour or two.
When ready to decorate, melt together the chocolate and the oil, either over low heat or in the microwave, glaze the top of the cake, and return it to the refrigerator overnight. The cake gets better the longer it chills. Serve it with some additional figs and enjoy! Yields 12-16 servings. © Tina Vesić 2024
