Kate's Gluten Free Fig Cake

My paternal family lives in a small village near the Aegean Sea in the Peloponnese of Southern Greece. The landscape there is rocky and desert like with blistering heat in the summer. Perfect conditions for Ficus carica, or fig. It is a delicious deciduous fruit shrub that grows 10 to 15 feet tall, has a spreading habit, and loves growing in rocky arid soils. Fig shrubs that have spread all over Greece most likely came from Egypt originally. It is an ancient fruit that has significant placement in all Mediterranean cuisine.

When I do see figs at the market where I live in north Idaho, in the late summer months, I can’t pass them by. I prefer the dark mission style figs, as they are smaller and sweeter to taste. Figs are best when picked ripe, and they need to be used quickly after purchase. 

Charcuterie Board Figs

When I am busy, this is a very easy and lovely way to share them on a charcuterie offering:

1. Cut your figs in half.

2. Put a small amount of a good creamy blue cheese on each half.

3. Drizzle them with honey.

4. Garnish by adding the top leaves of basil on each half fig.

They are so beautiful done this way, and the taste combination between the soft sweet fruit and the slightly salty creamy tang of the blue cheese is a perfect bite.

Almond Fig Tart (gluten free)

When you have more time to invest in a fig dessert or breakfast cake, the recipe below is one that you will want to do over and over again. You can use other fruit in substitution for the figs if you choose.

INGREDIENTS

1 ¼ cup gluten free flour (one that does not have xanthan gum)

½ cup almond meal (purchase blanched almonds and grind them to a meal consistency)

¼ teaspoon sea salt

1 teaspoon baking powder

½ teaspoon xanthan gum

½ teaspoon vanilla bean powder

Zest and juice of one lemon

¼ cup fine sugar

2 tablespoons firmly packed brown sugar

6 Tablespoons browned butter

2 large eggs

½ teaspoon vanilla or almond extract

15 figs cut in half

DIRECTIONS 

1. Preheat oven to 350 and prepare a 9" spring form pan by buttering it well on all sides. 

2. In a saucepan over medium heat melt the butter, stirring constantly to avoid burning, until milk solids turn golden brown and are fragrant and toasty. Remove from heat and set aside to cool.

3. In a bowl combine the flour, almond meal, salt, baking powder, xanthan gum, and vanilla bean powder and whisk to combine and work out any lumps.

4. In a separate bowl add the sugars and the lemon peel, and mix with your fingers to break down the lemon oil into the sugars. Add the vanilla or almond extract with 2 tablespoons of lemon juice and stir to combine.

5. In a stand mixer with a whisk attachment whip the eggs until well blended and frothy (about 30 seconds) before pouring in the cooled butter. Mix again till fully incorporated.

6. Add the sugar mixture and the flour mixture to the eggs and blend until just incorporated, don’t over mix.

7. Pour the contents into a buttered 9 inch spring form pan. Arrange ½ of the cut figs on the top of the cake and press them about half way into the batter. Bake for 15-20 minutes.

8. While the cake is baking make a glaze with the remaining figs. Chop the remaining figs and put them in a sauce pan on medium low heat. Add 2 tablespoons of lemon juice, 3 tablespoons honey, ¼ cup madeira wine, a pinch of sea salt, and 2 teaspoons vanilla extract. Cook until the fruit begins to break down and then blend until smooth with an immersion blender.

9. Remove the cake from the oven and cool to room temp. When the cake is almost cool brush the glaze over the top.

There will be some left over glaze that you can use as a jam on your toast. Keep refrigerated and use within 1 week.