I have teamed up with G-free Foodie for doing recipe conversions on their website. I also accept them on my website as well. Anyway, about a month ago, a recipe came in called Lemon Fig Cake. Hmmm…I sat on this one for a while. Sounded interesting. Figs??? The truth is the only time I have every had a fig was about 3 years ago at a Christmas party. Someone made Cream Cheese Stuffed Figs. They were actually pretty good. Believe it or not, I grew up in a house where we didn’t try many new things. This recipe was definitely at the top of the list for new. So I sat on it for a while, pondering and getting the courage built up to make it.
Today was the day! I am now a fan of Lemon Fig Cake. Don’t be fooled by the name or the ingredients. This is one delicious cake. Figs are a sweet fruit grown in California. They actually were originally from Southern Arabia. Californiafigs.com website has great information on the history of figs including interesting facts. I encourage you to check it out. The two most interesting facts I learned are that figs are the most talked about fruit in the Bible and that figs are a symbol of abundance, fertility and sweetness.
The Lemon Fig Cake is thin cake, similar to what I would call a tea party cake or a breakfast/brunch cake. After baking, cut in wedges and serve. I put an extra twist on this one by adding a lemon icing drizzle over the top. I hope you enjoy this delicious cake.
Lemon Fig Cake
Ingredients
1¼ cups Mama’s Almond or Coconut Blend Flour
¾ cup sugar
1 tsp. baking powder
¼ teaspoon salt
¾ tsp. xanthan gum
½ cup grape seed oil
½ cup milk (dairy, rice, nut, soy)
1 egg
1 package (7-10 ounces) dried figs, stemmed and coarsely chopped (about 1½ cups)
2 teaspoons fresh lemon zest
Lemon Icing
1 cup powdered sugar
2-3 Tbsp. fresh lemon juice
Mix together until smooth and has a drizzle consistency.
Directions
Preheat oven to 350°. Lightly spray 9 inch tart pan, spring form pan or cake pan with cooking spray.
In a large bowl, combine flour, sugar, baking powder, salt and xanthan gum.
In a medium bowl add oil, milk, and egg. Whisk well and set aside.
Make a well in center of flour mixture and pour in milk mixture. Gently mix until batter is smooth. Fold in figs and lemon zest.
Spread batter into desired pan. Bake for 35-40 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool for about 15 minutes. Remove from pan to a wire rack and cool completely.
If desired drizzle with lemon icing. Serve in wedges.