David Lovett's Fig Cake
Good figs in season are sweet, sticky, jammy and utterly delicious. This simple dessert really lets the figs strut their stuff. I use grappa, but Marsala works well, too.
Good figs in season are sweet, sticky, jammy and utterly delicious. This simple dessert really lets the figs strut their stuff. I use grappa, but Marsala works well, too.
- 2 egg yolks
- 2 tsp baking powder
- 3 eggs separated
- 1 cup (220g) caster sugar
- 1 tbs raw sugar
- 200 g unsalted butter softened
- 1 vanilla bean split, seeds scraped
- 1 1/3 cups (200g) plain flour
- 4 figs halved
- 4 figs halved
- 2 bottle shops) or marsala
- 1/3 cup (80ml) maple syrup
- 1/4 cup (55g) caster sugar
- 2 1/2 bottle shops) or marsala
- 250 g sour cream
- Carbohydrate 12.9209395813492 g
- Cholesterol 55.0991666650098 mg
- Fat 1.86186666630215 g
- Fiber 1.45000004768372 g
- Protein 3.24537291529559 g
- Saturated Fat 0.79953833310634 g
- Serving Size 1 1 Serving (121g)
- Sodium 72.2118749565067 mg
- Sugar 11.4709395336655 g
- Trans Fat 0.08935687498136 g
- Calories 77 calories
Step-by-step
- Preheat the oven to 160°C. Grease a 22cm round springform cake pan and line with baking paper.
- Place butter, sugar and vanilla seeds in a stand mixer fitted with the paddle attachment and beat for 5 minutes or until thick and pale. Add egg yolks, 1 at a time, beating well after each addition. Fold in flour, baking powder and a pinch of salt until just combined. Transfer to a separate bowl and set aside.
- Clean and dry mixer bowl. Add the egg whites and a pinch of salt to bowl. Return to stand mixer fitted with the whisk attachment. Whisk on high until soft peaks form. Stir one-third of the egg white into cake batter to loosen, then gently fold in remaining egg white until combined.
- Spread half the batter into prepared pan. Press fig, cut-side down, into batter. Add remaining batter and smooth with a palette knife. Bake for 90 minutes or until a skewer inserted into the centre of cake comes out clean. Set aside to cool in pan.
- For the sticky figs, grease a baking tray and line with baking paper. Increase oven to 250°C. Toss fig in a bowl with grappa and maple syrup. Place fig, cut-side up, on prepared tray. Sprinkle with sugar and bake for 10-12 minutes or until fig is golden and bubbling. Set aside to cool slightly.
- Meanwhile, for the zabaglione, place egg yolks, sugar and grappa in a heatproof bowl and whisk until well combined. Set over a saucepan of simmering water (don’t let the bowl touch the water) and whisk for 5-8 minutes or until you can draw a figure 8 that holds for a few seconds. Set aside to cool to room temperature.
- When cool, place sour cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks form. Add half the zabaglione and fold through, then, with the motor running, add the remaining zabaglione until well combined. Whisk on high until stiff peaks form.
- Spoon cream onto cake and top with sticky figs. Drizzle over any sticky fig juices to serve.
David Lovett's Exquisite Fig Cake: A Culinary Journey
As a busy professional woman, juggling meetings, deadlines, and client calls, finding time for elaborate cooking can feel like a Herculean task. Yet, the simple pleasure of a perfectly baked dessert, one that speaks of indulgence and care, is a reward I cherish. David Lovett's Fig Cake is precisely that – a culinary masterpiece that doesn't demand hours in the kitchen, yet delivers an unforgettable taste experience. The recipe itself is deceptively simple, a testament to the power of quality ingredients and clever technique.
The beauty of this fig cake lies in its harmonious blend of flavors and textures. The sweetness of the figs, perfectly complemented by the subtle warmth of the grappa (or Marsala, for a slightly different nuance), creates a symphony on the palate. The moist, tender cake crumb is the perfect canvas for the rich, creamy zabaglione, a luscious Italian custard that adds a layer of delicate sweetness and airy lightness. The caramelized sticky figs, with their glistening exterior and intensely concentrated flavor, provide a delightful textural contrast and a touch of sophisticated elegance. It's a dessert that's both impressive and surprisingly easy to recreate.
The process itself is a relaxing ritual. The rhythmic beating of the mixer, the gentle folding of the egg whites, the warm aroma of baking figs – it's a calming counterpoint to the often frenetic pace of modern life. Preparing this cake feels less like a chore and more like a mindful act of creation. The result is a dessert that is not just delicious but deeply satisfying, a small moment of self-care amidst the demands of everyday life. I often find myself making this cake for special occasions, sharing it with loved ones as a symbol of appreciation and connection. But equally often, I simply indulge in a quiet slice, enjoying its comforting warmth and exquisite flavors. It's a reminder that even amidst a busy schedule, there's always time for a little bit of simple, unadulterated pleasure.
Beyond the Recipe: This cake transcends a mere dessert; it's a statement. It’s a statement about taking time for oneself, embracing simple elegance, and enjoying the fruits (quite literally!) of one's labor. It's a reminder that sometimes, the most exquisite experiences are the ones that require the least effort. And the best part? It's consistently a crowd-pleaser, leaving everyone wanting more. This recipe is a gift to myself, a reward for the work week, and a delicious treat to share with friends and family. Give it a try; I guarantee you won't regret it.
Ingredients: The recipe calls for readily available ingredients. The quality of the figs is particularly crucial; look for ripe, fragrant figs with a soft texture. The grappa or Marsala adds a depth of flavor that enhances the overall taste profile of the cake. The sour cream provides a beautiful tanginess that cuts through the sweetness of the figs and cake.
Presentation: The presentation of David Lovett's Fig Cake is as important as its taste. Serving it on a beautiful platter, garnished with fresh mint leaves or a dusting of powdered sugar, elevates the dessert to an even higher level of sophistication. It's a cake worthy of any special occasion, yet simple enough for a weeknight treat. The combination of textures and flavors makes it an incredibly satisfying and delicious dessert.
Variations: While the original recipe is magnificent as it is, there is always room for personal creativity. Experiment with different types of figs – black mission figs, for instance, offer a richer flavor than brown turkey figs. Substitute the grappa with another liquor, such as amaretto or brandy, for a unique twist. Adding a sprinkle of chopped nuts, such as walnuts or pecans, to the cake batter adds a delightful textural contrast and a subtle nutty flavor.
Conclusion: David Lovett's Fig Cake is more than just a recipe; it’s an experience. It’s a testament to the beauty of simplicity, the power of quality ingredients, and the joy of creating something delicious from scratch. It’s a dessert that embodies elegance, sophistication, and a touch of home-baked warmth. And whether you’re a seasoned baker or a kitchen novice, this recipe is sure to become a treasured addition to your culinary repertoire. So, grab your apron, gather your ingredients, and prepare for a delightful journey into the world of fig-filled decadence.
