Honeyed Fresh Fig cakes/Moelleux aux figues fraîches

ok chicos y chicas, I’m back with a wonderful autumnal recipe that’ll make you forget all about the long lost summer sun.  I have to admit, this is the first time I’ve baked or…well done anything with figs, but I was inspired by Sainsbury’s magazine which I’m slightly obsessed with at the moment.

Apart from Sainsbury’s magazine.  My latest hobby right now is making gluten free flour/meal, I recently bought a grain mill and skipped all the way home from the shop, dreaming of all the gluten free flour  I was going to make at home, then…well….I got lazy and haven’t taken it out of the box or bothered to read the instructions, because I found an even easier way to get my gluten free grains.

A dry blender!  You know the smaller odd looking part of your blender that looks a bit like this. (The one on the left.) The bit that most people don’t use or at least I didn’t, until the day I discovered it could double up as a grain maker.     For this recipe for example,  I bought some roasted, chopped hazelnuts and blitzed them in the dry blender for maybe 5 minutes until it became a lovely powdery meal, which you can stick in the freezer and use whenever you wish!

Ok enough of my genius. On to the recipe. This cake has a rustic seasonal feel to it, buckwheat, hazelnuts and fresh figs merge together to give a wonderful soft pudding like texture.  The figs give it a nice tart kick and the golden syrup is the perfect sweetener to bring it all together, you see autumn aint so bad 🙂

Honeyed Fig Cakes

Makes 6

This cake is best eaten day off, because of the composition of the ingredients, it dries out fairly quickly, so I’d risk a day at most before the moisture starts to go. *If you don’t have hazelnut meal or a dry blender, almond meal’ll do, you won’t get the hazelnut flavour but it’ll provide moisture needed in the recipe.

Edit: Oh I just remembered something! Make them in ramekins, I tried ramekins as well as muffins tins and the ramekins were just unbeatable, I’ll edit the recipe accordingly!

  • 1/2 cup/100ml olive oil
  • 1/3 cup plus 2 tbsps/75g buckwheat flour
  • 1/4 cup plus 1 tbsp/30g hazelnut meal*
  • 1/4 cup plus 1 tbsp/26g almond meal
  • 1/4 cup plus 1 tbsp/50g brown rice flour
  • 125ml/1/3 cup minus 1 tbsp orange blossom honey
  • zest of 1 lemon
  • 4 egg whites
  • 4 figs thinly sliced

For the syrup

  • 1/4 cup/100ml golden syrup
  • 1 vanilla pod, halved lengthwise and deseeded
  • a tbsp lemon juice

Preheat the oven to 180ºC/350ºF

Mix the oil and honey together in a small bowl and set aside.

Sift the buckwheat and brown rice flour  together, add the nut meal and lemon zest and stir well.

Whisk the egg whites until they form soft peaks.

Add the peaks a little at a time, alternating between the whisked egg whites and the honey-oil mixture.

Stir to combine.

Divide the mixture into 4-6 ramekins depending on the size of them and top with a few fig slices.

Bake for 20 – 25 minutes or until slightly golden (they won’t get as golden as a non dairy free cake because of the lack of butter)

Heat the golden syrup with the vanilla seeds and lemon juice, then drizzle over the cake and serve warm.

Adapted from Sainsburys magazine september 2010 issue

Moelleux aux figues fraîches

Vous ferez mieux de manger ces gâteaux le même jour de les faire car à cause de la composition des ingrédients,  les gâteaux s’assèchent facilement. Si vouz n’avez pas de noisettes en poudre, le poudre d’amandes marche bien aussi, sans sauf qu’il manque le goût de noisettes bien sûr.

Edit: Je viens de penser a un truc, Je vous conseille de faire cuire les gâteaux dans les ramequins, j’avais essayé les deux, les moules à muffins et les ramequins et avec les ramequins c’était mille fois plus bon.

Pour 6 gâteaux

  • 100ml d’huile d’olive
  • 75g de farine de sarrasin
  • 50g de farine de riz complète
  • 30g de noisettes en poudre
  • 26g de poudre d’amandes
  • 125ml de miel de fleur d’oranger
  • le zest d’un citron
  • 4 blancs d’oeufs
  • 4 figues découpées en fines lamelles

Pour le sirop

  • 100ml de sirop en sucre roux/mélasee raffinée
  • une gousse de vanille, coupée en deux, longitudinalement, épépinées
  • une c à s de jus de citron

Préchauffez le four à 180ºC/350ºF

Dans un petit bol, mélangez ensemble l’huile et le miel et laissez de côté

Dans un autre bol, tamissez les farines, puis ajoutez le zeste du citron avec le poudre d’amandes et les noisettes en poudre et mélangez bien.

Battez les blancs d’oeufs en neige.

Puis incorporez-les aux ingrédients secs en alternat avec le mélange l’huile-miel.

Mélangez jusqu’à l’incorporation.

Versez la pâte dans 6 ramequins.

Déposez les lamelles de figues sur le dessus.

Enfournez pendant 20 minutes ou jusqu’à ce que le dessus soit doré,( mais comme c’est un gâteau sans lactose, le dessus ne va pas être aussi doré que d’habitude).

Pour le sirop, faites chauffer le sirop de sucre roux, avec de la vanille et le jus de citron.

Bruinez le sirop sur les gâteau et servez tiède

Adaptée d’un recette de Sainsbury’s magazine, septembre 2010

4 thoughts on “Honeyed Fresh Fig cakes/Moelleux aux figues fraîches

  1. Pingback: Blackstrap Molasses sweetened Chocolate Cake/ Gâteau au chocolat, à la mélasse « The Curious Baker

  2. oh yum! Going to make these for my Dad as a welcome home present – he lurves figs and will have no problems eating these all in one day!

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