Fig Cake & Fresh Fig Spoon Sweet

A special cake with figs, semolina, olive oil, maple syrup, and with a unique spoon sweet with our favorite fresh figs and with sangria and white balsamic.
Double recipe today with detailed step by step.
Yours!

work: 45′

time: 90′

medium:

Ingredients (~8 servings) 8-10 fresh figs 100g (3.5 oz) olive oil 100g (3.5 oz) maple syrup 100g (3.5 oz) sugar 2 large eggs or 3 small 1 lemon, juice & zest 1 tsp vanilla extract 160g (5.6 oz) flour 90g (3.2 oz) semolina 2 tsp baking powder ½ tsp salt 2 tbsp brown sugar, for sprinkling	In the mixer at low speed, add the sugar, oil and maple syrup. Beat all together for 5 minutes until the ingredients come together and make a cream.	Add in portions one by one the eggs to be incorporated in the mixture. Add the zest of the lemon, the juice of lemon and vanilla.
Finally, add the flour, the semolina, the baking powder and salt. Beat them just to mix.	With a sharp knife remove the two ends of the figs and cut in 4 and then in 8. Add to the mix of the cake, stirring gently with a spatula.	Pour the mixture into well greased and floured cake tin.
On top sprinkle with brown sugar.	Bake in preheated air oven at 175°C (175°F, Gas:3.9) for ~45 minutes or until the cake is cooked and get a golden-red color. Remove from the oven on a rack to cool.	Fresh Fig Spoon Sweet 20 fresh figs 200g (7.1 oz) sweet dessert wine sangria 80g (2.8 oz) sugar 50g blanched almonds, optional 1 tbsp balsamic vinegar 1 tsp vanilla extract 1 tbsp lemon juice
In a nonstick pan put sugar, sangria, vinegar and vanilla. Boil over medium heat until you have a liquid syrup.	With a sharp knife remove the two ends of the figs and cut in 4. Put them in the syrup.	Boil briefly until tender. Towards the end add the lemon juice & the blanched almonds.

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Author Zambia G. Sifaki