There are such recipes, from which it becomes tasty at the first reading. Here, for example: «Cut figs into large slices, put in shape and pour over honey.»
Can you resist honey poured from figs?
This summer my son and I rested in Portugal.
In our small town on the ocean just held a book fair. We went to her almost daily.
As a result, most of the weight of baggage, with which I returned from vacation, accounted for cookbooks.
At home, I took out my wealth, and finally, I was able to try out recipes from new books that I read on vacation as a bedtime story.
For the first time fig cake turned out to be too wet and almost did not rise, but it was still tasty.
The second time I baked it, changing the proportions of the ingredients and replacing the original Greek yogurt with kefir.
And the pie met all expectations!
Now this delicate sponge cake with a delicate aroma of citrus and a layer of honey figs firmly in the top five of my personal charts homemade cakes.
What you need:
- 225 g flour
- 180 g butter
- 175 g sugar
- 150 ml of kefir (or greek yogurt)
- 6-8 pieces fresh figs
- 4 eggs
- 1 lemon
- 1 orange
- 3 tbsp. l honey
- 2 tsp. baking powder
- 1 tsp soda
What to do:
Heat the oven to 180 degrees.
From baking paper, cut a circle with a diameter equal to the diameter of your detachable baking dish.
Lightly grease the bottom of the mold with vegetable oil and put a cut out circle on it.
Wash the orange and lemon thoroughly, dry and peel the peel using a fine grater.
Figs wash, dry, cut each fruit into 8 parts and put on the bottom of the form.
Pour over honey.
In a deep bowl, beat butter with sugar, add lemon and orange zest and mix well.
In eggs, separate the yolks from the whites, enter the yolks one by one into the oil mixture.
Mix flour with baking powder and soda. Approximately one third of the flour sift into the oil mixture, mix well, pour half a serving of yogurt and mix again.
Then add half of the remaining flour, mix, pour in the remaining yogurt, mix again and add the remaining flour.
Stir the dough thoroughly.
Squirrels beat in a tight foam. Pour half of the proteins into the dough and mix with a mixer.
Add the other half of the protein to the dough and mix gently with a tablespoon from top to bottom.
Figs in the form pour dough.
Bake the cake in the middle of the oven for 1 hour and 15 minutes.
Ready pie with figs out of the oven and cool a little in the form.
Then remove the edges of the form. Now you need to shift the cake to the dish so that the figs are on top.
The bottom of the form and baking paper will need to be carefully removed after the cake is on the platter.
It is better to serve the fig cake on the table 2-3 hours after baking, as it needs time to soak in all the flavors.
I put the rest of the cake in the fridge for the night, and the next morning I will have a wonderful breakfast — coffee with a cold fig cake.
A few hours in the fridge are definitely good for him.
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough.
Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.
Experiments with Bird’s Milk, as I remember, have failed.
In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.
When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds. When I did not cope with the next technical device, I take out the waffle iron — it always submits to me.
When you need to calm down internally, bake cupcakes. Tune in for the holiday — cakes.
This kind of baking therapy turns out. ”
Elena Ilina’s recipes:
From the curd can make a lot of semi-finished products, put in the freezer and use as needed. Cheesecakes are in great demand in our family..
The recipe was brought to me by a friend from a trip to the south of France. She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from the chef.
The classic recipe for muffins is simple: in one bowl all the liquid ingredients and sugar are mixed, in the second — all the dry ingredients and berries. Then.
I recently discovered a terrific combination — strawberries and olives.
But this time we will not shake the basics, just put the strawberries in a crispy basket … See below.
His dry crumbly dough holds the tender flesh perfectly and soaks with fruit juices just enough to become fragrant and slightly moist.