Figcakefilling Recipes

FIG CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
• In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
• Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
• To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees C). Remove from stove and stir in vanilla. Pour over warm cake.

FIG FILLING FOR PASTRY

Steps:

• Remove stems from figs with scissors. Chop in food processor in batches.
• In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.

FIG FILLING

Steps:

• Combine all ingredients and cook over low heat, stirring often, until reduced to a thick paste, about 10 to 15 minutes.
• Spread filling on a baking sheet to cool.

FIG CAKE FILLING

Steps:

• Cook figs until tender, about 30 minutes.
• Combine sugar and cornstarch in the top of double boiler.
• Add boiling water gradually, stirring constantly.
• Cook for 15 minutes, stirring occasionally.
• Add figs, lemon juice, and orange rind.
• Let cool to room temperature before assembling cake.

FIG SHORTCAKES

Steps:

• Preheat oven to 375 degrees. In a large mixing bowl, combine all the dry ingredients and cubed butter. Using the paddle attachment, blend the ingredients at low speed until the mixture resembles a coarse meal. Add the chilled heavy cream to the butter and flour mixture and mix until the dough just comes together. Allow the dough to rest for 5 minutes. Finish mixing the dough by hand until it forms a solid mass. Roll the dough until it is about 1-inch thick. Cut the dough into the desired shortcake shape. Place the shortcakes on a parchment lined baking sheet. Chill. Remove the shortcakes from the refrigerator. Brush tops with heavy cream and sprinkle with sugar. Bake for 20 minutes or until golden. Garnish with figs.

ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM

Steps:

• Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
• In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
• Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds.
• Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
• Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds.
• Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving.
• In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup.

FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING

Steps:

• Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
• In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
• Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
• Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
• Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
• While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
• To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.

CREAM CAKE WITH RAISIN OR FIG FILLING

Steps:

• There are no directions on this page but from another recipe in this book for "Cheap Cream Cake" I derive the following:.
• Preheat oven to 350 degrees (this is a guess).
• Cream sugar and butter.
• Add eggs; beat well.
• Sift together flour and baking powder.
• Add milk and flour mixture to egg mixture and beat well.
• Bake in three layers until cake tests done. (This could mean 'cake leaves sides of pan', 'toothpick comes out clean', or the fingerprint test.) (The baking time below is from the back of a cake mix.).
• For the Fillings there are no instructions, just the above ingredients enclosed in brackets to show what gets mixed together.
• The original recipe calls for "sweet cream stirred thick" so let's say "whip heavy cream to soft peaks". Add sugar and any flavor your heart desires.
• For the raisin filling it says "To 2/3 cup sugar add enough water to boil up well".
• Stir in raisins.
• For the fig filling it says "stewed with 2/3 cup sugar and very little water".
• I think this means just enough water to dissolve that much sugar.
• I would cool the fruit syrup mixture before I added it to the cream mixture.
• Spread filling between layers of cake.