Fig Cake

This fig cake idea came from nowhere... Having some pie dough and figs leftovers from my coming up "Easy 3 Course Meal'' video, I thought about making this fancy cake version molded in fluted brioche a tête mold. Any tart pan can be used otherwise...

Fig Cake Recipe

SERVES 6. Use two 6.3-inch/16cm fluted brioche a tête molds.

• 250g pie dough or puff pastry or sugar dough
• 400g figs or raspberries
• 40g blackcurrant or blueberry preserve.

CAKE FILLING

• 150g eggs
• 40g heavy cream
• 40g milk
• 60g powdered sugar
• 50g almond meal
• 25g flour
• 1g salt
• 5g vanilla extract.

Blend all ingredients together; set aside.

Blind bake pie dough for 10 mins at 390ºF/190ºC. Trim off excess pastry and reserve.

Combine 200g figs (cut in half or quartered) with 20g of preserve to taste. Add cake filling and fig mixture in the blind baked tart shell. Bake at 350ºF/180ºC for approximately 40 mins. Demold, flip and let cool upside down. Chill for an hour or so prior to finish. Top with preserve and fig wedges. Enjoy!