Cakes & Bakes: Honey-roasted fig & marzipan tart

'Cakes & Bakes' blog post banner

Home-made honey-roasted fig & marzipan tart

We have some friends that live nearby who are having their kitchen renovated. For the next few weeks, all they’ll have to cook on is a single-burner camping stove.

Honey-roasted fig & marzipan tart ingredients

We’ve been in the exact same position in the past – it’s such a drag! We invited them round to ours for dinner tonight so we thought we’d cook them something that they can’t currently make at home.

Glazed figs before being put in the oven to roast

Justin’s making the main course – chicken breasts filled with a fennel, pastrami and chicken mousse with a spinach and pine nut lasagne – and I’m making the dessert.

Honey-roasted fig & marzipan tart before going into the oven

In keeping with the loosely Mediterranean theme, I’ve cooked a honey-roasted fig & marzipan tart. You can buy ready-made shortcrust pastry to make the base, but it’s really easy to make yourself at home – a 2-minute job… honest!

Honey-roasted fig & marzipan tart before going into the oven

I’ve not made this tart before – I hope it’s a hit tonight!

Cakes & Bakes: Hazelnut fig frangipane cake

"Cakes & Bakes" blog post banner

Hazelnut and fig frangipane cake | H is for Home

When the image of Domestic Sluttery’s delicious looking Hazelnut fig frangipane cake appeared on Facebook, I immediately pinned it to our Cake! Pinterest board.

Justin loves frangipane and I’ve never used it in a recipe before. The idea of frangipane, figs and runny honey… in a cake… IRRESISTABLE!

We happened to already have all the ingredients in the store cupboard. We used soft dried figs instead of fresh or tinned as the original recipe calls for – they worked a treat!

 

Cakes & Bakes: Hazelnut and fig frangipane cake

Yield: makes 6 slices

Cakes & Bakes: Hazelnut and fig frangipane cake

Ingredients

  • for the cake
  • 100g hazelnuts
  • 140g butter, softened
  • 140g golden caster sugar
  • 3 large eggs
  • 60g ground almonds
  • ½tsp vanilla extract
  • ¼ nutmeg, finely grated
  • 60g self raising flour
  • 6 soft dried figs
  •  
  • for the syrup
  • 2 tbsp honey
  • 1tsp hot water
  • Icing sugar and a few rough chopped hazelnuts, to decorate (optional)
  •  
  •  

Instructions

  1. Preheat oven to 160ºC /325ºF/Gas mark 3
  2. Grease a 23cm/9inch round, loose-bottom cake tin
  3. Put the hazelnuts in a dry, heavy-bottomed saucepan and set over a medium heat to toast for around 5 minutes, shaking every so often to make sure they don't burn
  4. Tip out onto a clean tea towel and rub vigorously to remove the skins
  5. Using a mini food processor or similar, finely grind the hazelnuts and set aside
  6. Cream together the butter and caster sugar until pale and fluffy
  7. In a small measuring jug, gently whisk the eggs before adding them to the butter & sugar in three stages, mixing after each addition
  8. Add the ground hazelnuts, almonds, vanilla and grated nutmeg
  9. Gently fold in the flour until just combined
  10. Spoon the mixture into the greased cake tin and level out with a spatula
  11. With a pair of scissors, remove the hard stalk from the figs and press each gently into the mixture
  12. Sprinkle the top of the cake with a little caster sugar
  13. Bake for 40 minutes until a skewer inserted comes away clean
  14. Cool in the tin on a wire rack for a few minutes
  15. Dilute the honey with the teaspoon of hot water
  16. Poke a few holes in the cake whilst it's still warm and spoon over the syrup evenly over the top
  17. Remove from the tin, dust with icing sugar and a few chopped, toasted hazelnuts and serve warm with mascarpone or Greek yoghurt and a nice cup of tea!
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-hazelnut-fig-frangipane-cake/

Cakes & Bakes: Fig, walnut and blue cheese loaf

"Cakes & Bakes" blog post banner

sliced fig, walnut and blue cheese loaf

It’s been a while since I shared a bread recipe – this one is for a fig, walnut and blue cheese loaf. It’s a recipe I devised myself and the resulting loaf is a great accompaniment to a cheese board or ploughman’s lunch.

Cakes & Bakes: Fig, walnut and blue cheese loaf

Yield: 1 x 1kg loaf

Cakes & Bakes: Fig, walnut and blue cheese loaf

Ingredients

  • 175g/6oz sourdough starter (recently refreshed)
  • 250g/9oz tepid water
  • 325g/11½oz strong white flour
  • 75g/2½oz wholemeal flour
  • 125g/4½oz figs, chopped
  • 50g/1¾oz chopped walnuts
  • 5g/1tsp sea salt
  • 50g/1¾oz blue cheese, cubed (something like a Dolcelatte, Gorgonzola or Roquefort)

Instructions

  1. Mix the starter and water in a large mixing bowl
  2. Add the white and wholemeal flours and combine until there are no lumps
  3. Fold in the figs, walnuts and sea salt until mixed evenly throughout the dough
  4. In the bowl, knead the dough gently for 10 seconds
  5. Leave to rest for 10 minutes
  6. Repeat this kneading & resting process another 3 times
  7. Cover the bowl with a damp tea towel or cling film and leave the dough in a warm place to prove for an hour and a half to 2 hours
  8. Knock back and fold in the cubed blue cheese until mixed evenly throughout the dough
  9. Shape the dough into an oblong and put it into a 1kg-size banneton
  10. Cover and allow to prove in a warm place for 3-4 hours (I put my banneton into a large plastic bag which I reuse again & again, but you can get special elasticated, washable banneton covers)
  11. 20 minutes prior putting the loaf in to bake, preheat the oven to 240ºC/475ºF/Gas mark 9
  12. Put an empty, shallow baking tin onto the bottom shelf of the oven
  13. Fill a cup with water and leave on the side near the oven until you're ready to bake the loaf
  14. When proved, turn the loaf out gently onto a large greased baking tray
  15. Carefully score the top with a few diagonal cuts using a serrated knife or lame
  16. Put the loaf on the top shelf of the oven and carefully pour the cup of water into the baking tray on the lower shelf before closing the oven door
  17. After 10 minutes, turn the oven temperature down to 200ºC/400ºF/Gas mark 6
  18. Bake the loaf for a further 20-25 minutes
  19. Check that it's done by tapping the underside of the loaf - it should sound hollow
  20. If not, turn the oven off and leave the loaf in for another 5 minutes
  21. Remove the loaf from the oven and allow to cool on a large wire rack for at least 45 minutes before eating
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-fig-walnut-and-blue-cheese-loaf/

green dotted horizontal line

Shared with…

Sweet Bella Roos All Things with Purpose