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Receta Lemon Fig Cake With Lavender Honey Syrup
by Global Cookbook

Lemon Fig Cake With Lavender Honey Syrup
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Ingredientes

  • 6 x dry fig
  • 2 c. cake flour, sifted
  • 1 tsp baking soda
  • 1 pch salt
  • 1 pch grnd anise
  • 1 pch grnd cardamom
  • 1 1/4 c. sugar
  • 1/2 c. buttermilk
  • 1/4 c. orange juice
  • 1/4 c. lowfat milk
  • 3 x egg, separated
  • 1/3 c. extra virgin olive oil
  • 2 Tbsp. lemon juice
  • 1 tsp vanilla, extract
  • 2 x lemon, grated, zest Lavender Honey Syrup
  • 1/3 c. lavender honey
  • 1/3 c. water
  • 1/2 x lemon, juice of
  • 1 x lemon, zest of

Direcciones

  1. Preheat oven to 350 degrees F.Trim tops off figs and soak in boiling water till soft. Drain.
  2. In a medium bowl, sift together flour, soda, baking pwdr, salt and spices. Add in 1 c. of sugar and stir.
  3. In a food processor combine figs with all the wet ingredients (not syrup ingredients) and egg yolks.
  4. Reserve the whites. Pulse till mix is smooth and figs are pureed.
  5. Add in the dry ingredients, pulsing several times.
  6. Scrape down sides and blend again for about 30 seconds till mix is smooth.
  7. Transfer to a medium bowl and stir in zest of two lemons.
  8. In a clean stainless steel bowl, beat egg whites on high speed till soft peaks begin to create.
  9. Gradually add in the remaining sugar and continue beating till glossy peaks form.
  10. Fold egg whites gently but thoroughly into batter.
  11. Brush 6 mini Bundt pans or possibly 1 large Bundt pan with melted butter and sprinkle with flour.
  12. Pour batter into prepared pans. Bake 20 to 25 min or possibly till golden brown and tester inserted into centre comes out dry.
  13. Cold in pans for 15 min then remove and cold completely on a rack.
  14. Lavender Honey Syrup:Combine all syrup ingredients in a small saucepan and bring to a boil.
  15. Remove and brush hot syrup over cooled cakes.