Dried Fig Cake
Brandy soaked dried figs are baked into a brandy scented chocolate batter and topped with caramel for a sophisticated yet rustic and luxuriously moist upside- down fig cake!
Servings: 10
Ingredients
Fig Chocolate Cake
- 2 cups of dried figs
- ½ cup of raisins
- 1 cup of Brandy
- 1 ¼ cup of flour
- 1/2 cup Dutch cocoa powder
- 1 1/2 teaspoons baking powder if using regular cocoa powder (as opposed to Dutch) swap in 3/4 teaspoon of baking soda instead
- ½ teaspoon of salt
- ½ cup of milk
- 3/4 cup of sugar
- 1 egg room temperature
- 8 tablespoons of butter divided, ½ cup melted for the cake
- 1 teaspoon vanilla extract
Caramel
- ½ cup of sugar
- ½ cup of the brandy
- 3/4 cup of butter 1/4 cup
Instructions
- Preheat oven to 350 degrees Farenheit.
- Place the figs and raisins into a mixing bowl and pour the brandy over them. Leave them for 45 minutes, stirring occasionally.
- Whisk together flour, cocoa powder baking soda, and kosher salt in a medium bowl.
- In a separate bowl, ½ cup of the brandy used to soak the figs (however much you have left after they've soaked 45 minutes), milk, sugar, egg, ½ cup of melted butter, and vanilla until pale.
- Pour the wet ingredients into the dry, whisking until no lumps remain. Set aside.
- To make the caramel:
- Place a frying or sauté pan over moderate heat and add the remaining ½ cup of brandy that was used to soak the figs and raisins, leaving the fruit behind in the bowl, then add the sugar. Bring to a boil and leave to form a think caramel. Remove from the heat, cut the remaining 4 tablespoons of butter into small cubes and stir into the caramel.
- Poor the caramel into the base of a springform pan. Place the plumped-up figs on the base of the tin in a single layer, then scatter the raisins using them to fill in any gaps between the figs.
- Pour the chocolate cake batter over the fruit and caramel.
- Bake in the pre-heated over for about 35 minutes, until a toothpick inserted in center comes out clean, let cake cool for 5 minutes then run a small sharp knife around edges. Place a plate on top of the cake pan and invert. Take side off and slowly lift the cake pan away.
Notes
- Cut off those tough fig stems! They harden and become sharp in the drying process.
- Remember the 45min of soaking time! Batter comes together in less which means plan a bit ahead.
- For best, more chocolate-y and richer results, use Dutch cocoa powder over regular.
- If avoiding alcohol, use grape juice instead.
- Unopened dried figs should be stored in a cool, dry spot in a tightly closed container. Opened dried figs should be transferred to a tightly closed container and refrigerated up to 6 months.
- Leftover cake will keep for 3 days.