I don’t know how about you, but I can look at figs all day long. They have such a perfect colour combination. Not only do I love to look at them, but those ripe ones are also great to squeeze. Their consistency is so nice and mushy and it just breaks open without much effort. Here #onthemountain we are in the midst of the fig season.
Probably a bit later than normally, but as you all know the season started really late. We now try to take of the figs from the tree in our garden every few days. It’s a totally new adventure and it requires some new picking techniques.
The fruits are as said very mushy if they are ripe, so you have to carefully take them of. Which is easy to do with your bare hands, but we don’t do this with our hands since they grow high in the sky. We therefore bought a cutting stick. It’s basically a telescopic pruner. So you can’t feel what you are cutting, but with some patience it works perfectly. I have the feeling that our cherry harvest next year will be easier to pick.
But that’s next year, now we have an abundance of figs and therefore I’m trying to think of things to make with the figs outside eating them freshly from our hands and making jam from them. I used part of the last batch to make a simple cake.
What do you need to make the cake?
- two handful of figs
- 4 eggs
- 200gr flour
- pinch of salt
- a handful of dry goji berries
- a teaspoon of vanilla
- 75 gr sugar
- 1dl oil/butter
I first mixed the sugar & oil and then added the eggs one by one while beating the batter. Then I added the vanilla, the goji berries & pinch of salt. When that was done I added the flour and mixed it up.
I placed the figs on the bottom of the baking tray. I cut them in half and placed the inside on the outside of the tray. Then I poured the batter in the tray. Finito. Placed it in the oven on 160-180 degrees Celsius for about an hour. It came out perfectly. It looked so nice and tasted great. It was a bit wet, but I like to have my cake a bit wet. If you don’t like that, you can just leave it in for a bit longer in the oven.
The cake is gone by now as you might understand. Yesterday we picked another big batch though. What to do now?