Have you ever wondered why I run a blog called “Honey & Figs” yet I never ever ever ever seem to post recipes using honey or figs?
These are the thoughts that keep me up at night. As well as those “I cannot wait for tomorrow so I can have these brownie batter overnight oats for breakfast. Hurry up, morning, hurry up!!” and “It’s so hot that I’m going to die, why cannot I move to Australia during this time of the year” thoughts, and, let’s not forget about my new favourite, the “My friend just told me that my one and only love Kit Harington will be on Belfast at the same time as me and I’m thinking that I’d probably drop dead on the street if I were to see a glimpse of him” thought.
Also, I was kidding with the “one and only love” thing, duh. You know I love triple chocolate brownies and a bunch of other actors too… but I guess you get the idea.
Anyway. My point is: why do I call my blog “Honey & Figs” yet they never make an appereance here?
One option would be going through the hassle that is changing urls’s to get something more fitting for my blog, such “pancakes & pancakes” or “pancakes, pancakes, chocolate & a side of Game of Thrones”, since those seem to be the topics I mostly blog about.
((Pancakes though. Who can resist them?))
Thing is, that I love my current url and I really really really really dislike having to sort blog tech-y problems, which brings us to option número dos:
Making something with figs. You’d think that’d be easy, I mean, how difficult is to throw a couple of ingredients into a bowl, chop some figs, stir and bake a yummy cake, right? But I’m telling you, it’s hard as heck when you like fresh figs as much as I do and you have to refrain yourself from eating them all in one go so you can add them to your cake.
Can I get a medal or something? Maybe a chocolate one so I can eat it?
Anyhoo. In the end I did get to stop myself from turning into a fig-devourer monster and come up with, which I believe to be the tastiest cake I’ve ever baked. Soft, tender and fluffy – the texture will knock your socks off! And waht about the flavour? Well, you cannot go wrong with the sweetness of almonds combined with the zestiness of orange and the dark undertones of pure chocolate.
And then there’s those figs bits, which melt into the cake and make it taste like caramel…
Oh mama, does that sound good or what? I don’t know about you, but if you need me, you can find me drooling over my laptop while I try to edit the pics of this beauty.
For real now. This cake and me? Love at first bite. Sweet, caramel-y, fluffy love.
Aka the best kind.
- 290 grams all purpose flour
- 100 grams almond flour
- a pinch of salt
- a pinch of cinnamon
- 15 grams baking soda
- 160 grams coconut sugar
- 2 flax eggs
- 280 grams almond milk + 20 grams white wine vinegar
- juice and zest from one orange
- 40 grams olive oil
- 1 tbsp. vanilla extract
- 80 grams dark chocolate, chopped
- 4-5 fresh figs, chopped
- Mix almond milk with vinegar and let it sit for 10 minutes until it looks curdled. You can heat the mixture to make this process faster.
- Whisk together in a bowl both flours, sugar, cinnamon, salt and baking powder until combined.
- Add in the milk mixture, oil, flax eggs, vanilla and the juice and zest from the orange and stir until combined.
- Add in the chocolate and fig bits and stir to mix.
- Grease a loaf pan with extra olive oil and sugar and pour the batter in it.
- Bake at 350F (175ºC) for 40-45 minutes or until you insert a toothpick or knife in the center and it comes out clean. Enjoy!
- To make one flax egg, mix 1 tbsp. of ground flax seeds with 3 tbsp. water and let it sit for 5 minutes until it looks like an egg.
- Real eggs would work here too, and so would brown sugar in place of coconut sugar.
Happy Tuesday everyone!