Our best friend gave me two gifts for my recent birthday. Now, I am not saying there were ulterior motives here, but she is visiting us this fall. Coincidence? Perhaps not.
The Shield of David (Mogen David, or Jewish Star) is a six pointed star symbolizing the internal and external connections of Torah, God and Israel. A Shield of David bundt pan makes an awesome cake, too.
You may have read elsewhere in this blog, we had a bumper crop of figs in our backyard tree this year. My challenge was how to use all these fresh figs. I froze a few pounds but our freezer is pretty small and already has chocolate chip cookie dough ready for baking, extra tartlet shells for an emergency snack or drop in guests and several quarts of Vermont maple syrup from near my home town in Vermont, so I have frozen enough already.
Today I made a fig-spice cake in my new pan. Think apple-spice but with figs instead. The Bundt pan worked really well. Spraying with some Baker’s Joy helped the cake slide out of the pan perfectly. The cake is moist with good texture and is sweet. (It was even sweeter after dusting with confectioners sugar.) The figs were well dispersed throughout the cake and the edges had a nice caramelized crunch.
Based on hungryforlouisiana.com/figging-out-fresh-fig-cake/
- 3 eggs
- 2 cups sugar
- 1 cup canola oil
- 1 cup buttermilk (or 1 Tbl white vinegar mixed into 1 Cup milk)
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup chopped fresh figs (between 15-20 small to medium figs)
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ½ teaspoon salt
- 1 pinch nutmeg
- Confectioner’s sugar and fig leaves for garnish
- Heat oven to 350 degrees. Using a standing mixer or bowl, whisk eggs briefly. Add sugar and beat until light and fluffy, about one minute. Add oil, and beat until just combined.
- In a separate medium bowl, add buttermilk and stir in baking soda.
- Beginning with flour, add flour and buttermilk mixture alternately and mix until combined.
- Add chopped figs, cinnamon, ginger, salt and nutmeg, and mix until thoroughly incorporated.
- Pour batter into a greased and floured Bundt pan, and bake until done (50-60 minutes).
- Cool in baking rack for 5-10 minutes, then remove from pan. Allow to cool another 5-10 minutes. Arrange on plate, and garnish with confectioner’s sugar and fresh figs.