Dried Fig Olive Oil Cake with Orange Caramel and Edible Flowers
This recipe with dried figs features California-grown figs soaked in sweet vermouth, baked into a rich upside-down cake with orange caramel.
Ingredients
For the Dried Fig Cake
- 1 cup sweet vermouth, we like Quady Winery
- 2 cups dried figs any variety or a combo. Trimmed of tough stems and cut in half
- 1/2 cup raisins
- 1 cup almond flour
- 1 cup gluten free all-purpose flour, (with xanthan gum, or add ½ tsp if your blend does not contain it.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup granulated sugar
- 1 orange, zest removed and juice reserved for orange caramel
- 1/2 cup olive oil
- 2 eggs, room temperature
- 1 tsp vanilla bean paste or extract
- 3/4 cup buttermilk
For the Orange Caramel
- 1/2 cup granulated sugar
- 1 tsp dried fruit-infused sweet vermouth
- 3 TBSP butter
- 1/2 tsp salt
For decoration:
- edible flowers like pansies
- orange zest
Optional to serve
- sparkling rose from California or a Raspberry Port Sparkler
Instructions
To make the cake:
- Place figs and raisins into a bowl, cover with sweet vermouth, and let sit for 30 minutes, stirring occasionally. Drain thoroughly, reserving both the vermouth and the soaked fruit. Set aside.
- Preheat oven to 350℉ (180℃)
- Grease and line an 8-inch (20 cm) round cake pan with parchment, then also lightly grease the parchment.
- In a medium bowl, whisk together the almond flour, gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, massage the zest into the sugar until it becomes fragrant. Then whisk sugar, olive oil, eggs, and vanilla until smooth. Stir in buttermilk.
- Combine wet and dry ingredients. Stir until just mixed and set aside.
To make the caramel:
- Sprinkle the sugar evenly on the bottom of a saucepan over medium heat. Let the sugar melt into an amber-colored liquid, stirring or swirling the pan occasionally.
- As soon as the caramel is smooth and a dark amber color, add in the reserved orange juice and 1 tsp of the dried fruit-infused vermouth, stirring carefully until the caramel is smooth. The caramel will sputter and bubble up when you add the liquids. Be very careful!Remove the caramel from the heat and stir in the butter and salt.
To assemble the cake:
- Pour the caramel into the prepared cake pan, then cover the bottom with the strained figs and raisins. Depending on the size of the dried figs, you may not need all of the fruit you have soaked, just enough to cover the bottom of the pan. We made a circular pattern with the figs, then added the raisins in the crevices. Any soaked fruit leftover can be served alongside the finished cake as a garnish.Once arranged, pour the cake batter over the dried fruit and smooth the top.
- Place the cake pan on a sheet pan to catch any spillage and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a baking rack for 5 minues then invert onto a serving tray or platter. Do not worry if a few of the figs or raisins fall off the cake or stick to the pan as you are transferring it to the serving platter. They are easy to place right back on the cake where they separated from if needed. Allow to cool completely before slicing or adding any garnishes, as heat will make the edible flowers wilt.
Nutrition
Serving: 1sliceCalories: 399kcalCarbohydrates: 53gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 36mgSodium: 328mgPotassium: 270mgFiber: 5gSugar: 36gVitamin A: 179IUVitamin C: 6mgCalcium: 115mgIron: 2mg
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!