FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger. It's then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners' sugar for lightness and honey for richness. Over all, it's a bit like carrot cake, except softer and sweeter. You can make the cake two to three days ahead and store it, well wrapped or under a cake dome, in the refrigerator. It gets even moister as it sits. If you can't get fresh figs, chopped peeled apple works nicely as a substitute.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
- In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
- Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
- Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
- Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
- While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
- To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 25 grams, Carbohydrate 111 grams, Fat 48 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 19 grams, Sodium 397 milligrams, Sugar 80 grams, TransFat 1 gram
ROSEMARY FIG SANDIES
Classic melt-in-your-mouth shortbread cookies jeweled with chopped dried figs and flavored fresh rosemary - a simple dessert delicious any time of year!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 30
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line 13x9- inch pan with foil, extending foil 2 inches over 2 opposite sides of pan; spray foil with cooking spray.
- In large bowl, beat butter, powdered sugar, granulated sugar and lemon peel with electric mixer on low speed until blended. Beat on medium speed until light and fluffy. Beat in flour, cornstarch and salt. Stir in figs and rosemary. Pat dough in bottom of pan.
- Bake 20 to 22 minutes or until edges are light golden brown. Cool completely in pan on cooling rack, about 1 hour. Use foil to lift out of pan. Cut into 6 rows by 5 rows.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg
ROSEMARY, OLIVE OIL AND ORANGE CAKE
This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan looks especially nice. Prepare the crystallized rosemary sprigs at least 6 to 8 hours (or the day before) before serving the cake, which will keep in a sealed container at room temperature for up to three days.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 16
Steps:
- At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.
- Make the cake: Heat oven to 325 degrees Fahrenheit/160 degrees Celsius. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.
- Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.
- Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.
- Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)
- Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners' sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 158 milligrams, Sugar 40 grams, TransFat 0 grams
More about "rosemary fig cake recipes"
HONEY AND ROSEMARY UPSIDE DOWN FIG CAKE | DELICIOUS …
From deliciouseveryday.com
4.5/5 (20)Total Time 1 hr 50 minsCategory DessertCalories 454 per serving
- Preheat the oven to 180 celsius (350 Fahrenheit) and grease a 23cm (9 inch) cake tin and line the base and sides with baking paper.
- Remove the stems from the figs and slice. Drizzle the honey over the base of the cake tin (if the honey is too thick warm it quickly in the microwave or in a small bowl over some hot water). Arrange the fig slices on top so that the base of the cake tin is covered.
- In the bowl of an electric mixer cream the butter and sugar until pale and fluffy, around 10 minutes. Add the eggs, one at a time, beating well in between each addition, until well combined. Place the flour, baking soda, baking powder, rosemary and ground almonds in a bowl and stir to combine. Switch the mixer to it's slowest speed and add half the flour mixture along with half the yoghurt. When combined add the remaining flour mixture and yoghurt and beat until the mixture just comes together.
- Carefully spread the cake mixture over the top of the figs and smooth the top. Bake for 1 hour, then loosely cover with foil, and bake for a further 15 to 20 minutes, or until cooked. Remove from the oven and place on a cooling rack to cool for 20 minutes before removing the cake from the tin.
BAREFOOT CONTESSA | FRESH FIG & RICOTTA CAKE | RECIPES
From barefootcontessa.com
FRESH FIG, WALNUT, AND ROSEMARY UPSIDE-DOWN CAKE
From food52.com
BEST RICOTTA AND FIG CAKE RECIPE - HOW TO MAKE …
From food52.com
RICOTTA ROSEMARY FIG CAKE — CHOUQUETTE KITCHEN
From chouquettekitchen.com
HONEY AND ROSEMARY UPSIDE DOWN FIG CAKE BY …
From recipecommunity.com.au
HONEY FIG CAKE WITH WHIPPED CREAM CHEESE AND ROSEMARY
From tastetoronto.com
Servings 8Total Time 1 hr 50 minsCategory Sweets
ROSEMARY, HONEY, AND FIG CAKE RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine AmericanTotal Time 2 hrs 15 minsCategory Dessert, Cakes, CakeCalories 436 per serving
FRESH FIG CAKE WITH LEMON AND ROSEMARY RECIPE
From southernliving.com
5/5 (1)Category Dessert, CakeCuisine SouthernTotal Time 2 hrs 10 mins
GOLDEN VANILLA-FIG CAKE - AN EDIBLE MOSAIC™
From anediblemosaic.com
ROSEMARY CAKE RECIPE | FOOD FROM PORTUGAL
From foodfromportugal.com
RICOTTA-ROSEMARY CAKE WITH FRESH FIGS | PUNCHFORK
From punchfork.com
FIG CAKE RECIPE: TRADITIONAL CHRISTMAS DESSERT - BECCA INK
From beccaink.com
FIG CAKE RECIPE WITH CRUMB TOPPING - ENTERTAINING WITH BETH
From entertainingwithbeth.com
THIS RICOTTA-ROSEMARY CAKE WITH FIGS IS THE DREAMIEST FALL DESSERT
From guestofaguest.com
LET THEM EAT: ROSEMARY, HONEY, AND FIG CAKE - SERIOUS EATS
From seriouseats.com
15 FRESH FIG RECIPES -WHAT TO DO WITH FIGS - THE PIONEER WOMAN
From thepioneerwoman.com
NICOLA GALLOWAY'S FIG, OLIVE OIL AND ROSEMARY CAKE RECIPE
From stuff.co.nz
ROSEMARY HONEY FIG CAKE RECIPE | HOW TO PREP | THE BEACHBODY …
From beachbodyondemand.com
FIG ROSEMARY UPSIDE DOWN CAKE - YOUTUBE
From youtube.com
You'll also love