Figs are in season. I have been eating fig aka anjeer in its dry form, from quite a long time. Dried figs are used commonly in Indian sweets. These plumpy little fruits gives lovely crunch to the sweets.
But for some strange reason I had never tried fresh for before. So when I got these fresh figs, I went for the most common way of eating figs that's roasting them in honey. Toasting in honey, caremelizes the figs beautifully and also enhances it's sweetness.
Roasted figs tastes awesome as it is (did I tell you that I gulped down a few, when fresh out of oven). But why did I baked the cake out of those roasted figs ???
I am off on a road trip to Varkala beach, Kerala. It is said to be one of the beautiful beaches in India. After 4 long years we are again on the road trip. I am Not only excited because of the blue beaches but also going to have some awesome sea food there.
And when my little sister at trivandrum heard about our plans, the first thing that she asked for was ,di get some cake for me. So I used the roasted figs in cake. The cardamom flavour went very well with roasted figs. Now let's see how this came will be revived by the little sis and her roomies.
The cake came out perfect. Moist and bursting with cardamom flavour. And do you see some white spots ?? That's because I was too lazy to grind the sugar and I always do that. So if you have bigger granules of sugar , then first measure and then grind it.
Honey Roasted Fig and Cardamom Cake
- 250 grams fig Fresh (should be firm)
- ¼ Cup Honey
- 2 Tbsps Butter
- 3 Cups All purpose flour
- ½ tspn Baking Soda
- ½ tspn Salt
- ½ Tbsp cardamom Fresh powder
- 1 220 Cups Unsalted Butter ,Soften / gms
- 1.5 cups Sugar
- 3 eggs Room temperature large
- ½ Cup Honey
- 1 Cup Buttermilk
- Pre-heat oven to 180 degree Celsius
- Clean figs and cut them to quarters. Arrange in a baking tray skin side down.
- Drizzle honey and melted butter on top. Bake for 20 25 minutes.
- While the figs are baking , in a big mixing bowl mix flour,salt, baking soda and cardamom powder.
- In another mixing bowl add softener butter and sugar. Whip using a hand or stand nicer till it looks pale yellow and creamy.
- Add eggs one by one.After each addition whisk till egg is properly incorporated. Scrap the bottom of the in between using a spatula.
- Add ⅓rd of the flour mixture. Mix and add ⅓ rd of the buttermilk.
- Repeat the above step till all the flour mixture and buttermilk is incorporated. Scrap the bottom of the bowl in between.
- Grease a 10 inch round baking pan. Line it with parchment paper.
- Spread ⅓rd of the cake batter. Top with some of the roasted fig pieces.
- Repeat the above step with remaining cake batter and figs.
- Bake for 50-60 minutes till done. Came tester inserted should come out clean. Let it rest for 20 minutes in the pen.
- Drizzle with some more honey if desired.