Fig and Grape Cake
Prep Time: 20 min
Cook Time: 45 min
Total Time: 1 hr 5 min
- 15 dried California figs, stemmed and cut into quarters (1 cup total)
- 2 tbsp orange liqueur or orange juice
- 2 cups cake-and-pastry flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup granulated sugar
- 1/3 cup Filippo Berio Olive Oil
- 4 medium-size eggs
- 1/2 cup buttermilk
- 1 cup whole seedless red grapes
- Grease 9-inch round cake pan with olive oil; line with parchment paper and butter the paper. Set aside. Place figs in bowl; pour orange liqueur over top. Let stand for 10 minutes.
- Preheat oven to 350°F. Sift together flour, baking powder, baking soda and salt into bowl. In separate bowl, whisk together sugar, olive oil and eggs; fold in half of the flour mixture, mixing until well blended. Stir in half of the buttermilk; fold in remaining flour mixture, then remaining buttermilk. Fold in figs with liquid; mix well.
- Pour batter into prepared pan; press grapes into batter. Bake for 45 minutes or until cake is lightly browned and cake tester inserted in center comes out clean. Let cool on rack to room temperature. Run butter knife along edge of pan and invert cake onto serving dish. Remove and discard parchment paper.
Tip: If desired, sprinkle cake with icing sugar or serve with a dollop of whipped cream. If using whipped cream, try piping it along the edge of the cake and adding a whole dried fig as a garnish.
Recipe provided by Chef Mary Ann Esposito