I gravitate toward any moist dessert that hints of bread pudding. This fig cake did not disappoint.
Although the recipe is old and I've had it in my stash for a long time, for me it was a new way to "cook" a cake. It all started with a Spanish flan tube pan I recently took home from my mom's place, with a goal to try make the actual flan soon. In the meantime, I tried this recipe.
- 1 cup sugar
- 1/2 cup butter, soft
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 1/4 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup chopped dried figs
- orange rind/zest of one large orange
Orange Cream or Rum Custard Sauce
- 1 1/2 cups cream
- 3 large strips of orange peel
- 5 egg yolks
- 6 tablespoons sugar
- 1/4 cup frozen orange juice concentrate OR
- 3 tablespoons rum
- 1 teaspoon vanilla
- Grease a 2 quart mold, one that can fit into a large pot of water to steam.
- Beat sugar and butter and then eggs until fluffy.
- Combine milk and extracts.
- Combine flour, baking powder and salt and then add to the creamed butter alternately with milk.
- Mix well and stir in the chopped figs and orange zest.
- Turn batter into the mold. Cover tightly with a circle of parchment paper and then foil. Secure it with kitchen twine if needed.
- Carefully set on a rack in a large pot, filled with boiling water to about half way up the sides of the mold. (I did not have a rack, but found that the mold floated in the pot anyways.) Cover the pot.
- Steam cake in boiling water, on low heat setting (just bubbling) for 2 hours. Add water if needed.
- When done, remove carefully. It will still look very light on top. Let sit for 10 minutes and then flip onto a serving plate.
- Serve warm (can be reheated) with custard. Serves 8 - 10
To cook custard
- In a medium saucepan, heat cream along with orange peel until tiny bubbles appear around the edge. Remove orange peel.
- Meanwhile, in small bowl, whisk egg yolks with sugar.
- Slowly stir about 1/2 cup of the hot cream into the egg yolks, to temper them, then return all to saucepan.
- Cook over medium heat, stirring until it thickens and can coat the back of a spoon. tiny bubbles along the side are good but do not bring to an actual hard boil.
- Remove from heat. Stir in orange juice concentrate or rum and vanilla. Serve warm. You can make this ahead and refrigerate. Reheat but do not boil.