Receta FIGS, FIGS AND MORE FIGS...
Last week, I had too many figs and no idea what to do with them. The way I used to eat them, pre-vegan, was with greek yogurt and honey, which I still think is a amazing combination for fresh figs. How do you eat figs? I am a recent fig lover, having only tried them 3 years ago, and am still finding new ways to use them all the time. This cake was an amazing way to "get rid of" lots of figs in a delicious way.
Contrary to popular belief, I don't always love baking. Especially in the summer, it can be brutal and make me resent the fact that I have an online bakery. BUT, it can be incredibly rewarding when you're in the mood, and I definitely wanted something extra special. This was my first "upside down" cake, and not only did this flip perfectly, but it was light and airy for summer.
SUMMER FIG UPSIDE DOWN CAKE WITH COCONUT GINGER CREME
Gluten-free and Vegan
Cook time: 50 minutes
- Serves 6-8 12 oz. fresh black mission figs, quartered
- 3/4 cup agave nectar
- 1 cup all-purpose gluten-free flour (Bob's Red Mill)
- 1 teaspoon xantham gum
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup earth balance, softened
- 1 egg replacer (1 1/2 tsp. replacer with 2 tbsp. hot water)
- 1 teaspon vanilla
- 1 tablespoon maple syrup
- 1/2 cup "buttermilk" (1/2 cup coconut cream with 1 tsp. apple cider vinegar)
1. Preheat oven to 400 degreees. Add quartered figs and maple syrup to a greased 8 inch tart or cake pan.
2. Sift together flour, xanthum gum, baking powder, soda and salt.
3. Heat water for egg replacer. Beat together earth balance, agave and vanilla. Add apple cider vinegar to coconut cream. For egg replacer, add boiling water over the mixture and do not mix for 5 minutes, then whisk together. This makes it extra gelatinous and egg-like.
4. Add "egg" and "buttermilk" to wet ingredients. Slowly add in flour, mixing at a low speed until incorporated.
3. Spoon batter over figs evenly and bake for 30-35 minutes.
WHIPPED GINGER CREME (optional)
2/3 cup powdered sugar
1 can coconut milk, chilled overnight
2 tablespoons earth balance
2 tablespoons tapioca starch
1 tablespoons fresh ginger, grated
1. After coconut milk is chilled, scoop top "coconut cream" off the top of the can. Add to mixer with earth balance and tapioca starch.
2. Slowly add in powdered sugar until creme firms up, and mix in fresh ginger.
3. Refrigerate for 20 minutes to several hours before serving.