Port FIG Yogurt spice torte cake {GF option also} Recipe

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Inspired by emptying out the refrigerator before my big home move ;o) The bonus is that there’s no electric mixer required either.
. NON-GLUTEN version: The amount of All-Purpose Flour can also be substituted fully with the exact quantity of Sorghum flour. GF baking powder should be used as well.
For a dedicated post...refer to:
http://www.foodessa.com/2011/10/bake-gluten-free-with-sorghum-flour-4.html

Cook time:
Servings: 10 pieces
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Ingredients

  • .> (American / Metric measures) <
  • . 2 cups (285g) All-Purpose flour
  • . 2 tsp. (10ml) baking powder
  • . 1/4 tsp. (1ml) salt
  • . 2 tsp. (10ml) ground cardamom spice
  • . 4 large eggs
  • . 1/2 cup (105g) granulated sugar
  • . 1/2 cup (100g) brown sugar, packed
  • . 1/2 cup (125ml) plain yogurt (2% plus)
  • . 1/2 cup (125ml) mild olive oil
  • . 1 tbsp. (15ml) vanilla extract
  • . 10 macerated Port figs*, sliced
  • . * Note: If macerated Port figs are not part of your ingredients, an alternative could be to soak dried figs in Port or other chosen liquor for at least 2 hours ahead of making the cake. Just make sure they are properly strained of their liquid.

Directions

  1. . Use a large, rounded 10 x 2 in. (26 x 5cm) shallow, oven-proof dish or other cake pan. Pre-heat at 350F/180C/Gas4. Position oven rack on the second level from the bottom.
  2. . In a medium bowl, put together the flour, baking powder, spice and salt. Set aside.
  3. . In another large bowl, whisk the eggs briskly. Add both sugars and whisk until dissolved. Add the yogurt, the oil, as well as the vanilla extract and keep whisking to combine. At this point, add the flour mix gradually (preferably through a sieve) and whisk in until it's completely combined. Do not over-mix. Set aside while preparing the fig slices.
  4. . Afterwards, pour the batter into an oiled cake dish. Decoratively and lightly place the fig slices throughout the surface. This will keep them above the batter as the cake bakes. Otherwise the figs would sink and not be as visible.
  5. . Bake for 50-55 minutes in a light colored baking pan or 45-50 minutes in a darker one.
  6. . This cake is best enjoyed at room temperature. Do not leave it out for more than four days. Big slices of cake freeze very well. If not, refrigerate the rest for no more than a week. The cake can later be lightly warmed up on very low heat for a few minutes before serving
  7. . Happy baking and flavourful wishes...FOODESSA.com

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