dessert · Uncategorized

Fig Cake

fig compote

  • 1 cup ripe black mission figs (roughly 12 ounces), cut into quarters
  • 1 tablespoon grade b maple syrup
  • 1 tablespoon fresh lemon juice
  • pinch of cardamom (optional)

directions:

  • place cut figs in a medium saucepan; add the syrup, lemon juice and cardamom (if using).  place over a medium flame and stir frequently until figs soften and juices release.  allow the figs to fall apart, stirring every so often, use the back of spoon to break them up a bit.  once the compote has thickened a bit – about 15-20 minutes, remove from heat and let cool.  store in an airtight container in the refrigerator until ready to use

assemble

  • remove cake layers from fridge and place on a cake stand or large plate.  using an offset spatula, put about 2-3 tablespoons worth of frosting on one cake layer, spread evenly.  spread roughly 2-3 tablespoons of fig compote over the frosting, leaving about 1/2 inch of space from the edge.  place the other cake layer on top and frost the rest of the cake.  garnish with extra figs – cut or whole – elderberries, or whatever other fruits you may have on hand
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