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Lemon Fig Cake With Lavender Honey Syrup
Ingredients
- 6 x dry fig
- 2 c. cake flour, sifted
- 1 tsp baking soda
- 1 pch salt
- 1 pch grnd anise
- 1 pch grnd cardamom
- 1 1/4 c. sugar
- 1/2 c. buttermilk
- 1/4 c. orange juice
- 1/4 c. lowfat milk
- 3 x egg, separated
- 1/3 c. extra virgin olive oil
- 2 Tbsp. lemon juice
- 1 tsp vanilla, extract
- 2 x lemon, grated, zest Lavender Honey Syrup
- 1/3 c. lavender honey
- 1/3 c. water
- 1/2 x lemon, juice of
- 1 x lemon, zest of
Directions
- Preheat oven to 350 degrees F.Trim tops off figs and soak in boiling water till soft. Drain.
- In a medium bowl, sift together flour, soda, baking pwdr, salt and spices. Add in 1 c. of sugar and stir.
- In a food processor combine figs with all the wet ingredients (not syrup ingredients) and egg yolks.
- Reserve the whites. Pulse till mix is smooth and figs are pureed.
- Add in the dry ingredients, pulsing several times.
- Scrape down sides and blend again for about 30 seconds till mix is smooth.
- Transfer to a medium bowl and stir in zest of two lemons.
- In a clean stainless steel bowl, beat egg whites on high speed till soft peaks begin to create.
- Gradually add in the remaining sugar and continue beating till glossy peaks form.
- Fold egg whites gently but thoroughly into batter.
- Brush 6 mini Bundt pans or possibly 1 large Bundt pan with melted butter and sprinkle with flour.
- Pour batter into prepared pans. Bake 20 to 25 min or possibly till golden brown and tester inserted into centre comes out dry.
- Cold in pans for 15 min then remove and cold completely on a rack.
- Lavender Honey Syrup:Combine all syrup ingredients in a small saucepan and bring to a boil.
- Remove and brush hot syrup over cooled cakes.
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