I’ve had this cake in mind since the first fig of the season started to ripen on the tree.
This was actually my second attempt. A month or two ago I made a similar batter but tried to do a type of upside-down bourbon fig thing. I got distracted, the bourbon-butter bottom burned, and I still ate the top. It was nothing to blog about.
This, on the other hand, turned out perfect.
|Coconut Flour Vanilla Fig Cake||
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- pinch of salt
- vanilla scraped from one bean (or a splash of vanilla extract but I highly recommend the bean)
- 1/3 cup yogurt
- 1/2 cup honey
- 1/4 cup coconut milk
- 4 eggs
- 6-8 fresh figs
- coconut oil for the cake pan
- Preheat oven to 350*
- In a medium mixing bowl whisk together the flour, baking soda, and salt. Add vanilla, yogurt, honey, coconut milk, and eggs and whisk until smooth. Pour into an oiled 9 inch cake pan and smooth the top, batter will be very thick. Press figs into batter and bake for 30-35 minutes. Remove from oven as soon as the sides begin to turn golden and the center is set.
I dreamed of serving this with some coconut whipped cream but I had to settle for some strained yogurt mixed with honey and fig bourbon because I used the last of the can for the cake.
Coconut flour cake is the perfect four season dessert to me; light enough for Spring and Summer with a richness that satisfies in the cooler months.