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This morning, at breakfast, with my hot tea I had also a scented slice of this figs cake, enriched with cocoa and cinnamon. Yes, also here in Shanghai the fig’s season has begun! At first shyly, then they began to invade the markets, black and sweet. And I take advantage of it immediately! It’s not like to pick them off the tree, but in these strange months of changes, where I barely know in which season we are, is good to know thath I can count on them even here.

And like usual they end up in a cake. With cocoa, wich pairs well with everithing, and with cinnamon, that I’d put everywhere! Soft and light, is perfect for breakfast or tea break, or after dinner with a spoon of ice cream. Is a very simple cake, you can do it without thinking.

I used a litlle pan 21×8 cm, but you can double the ingredients and use a 22cm diameter pan. Be careful with the baking time.

So, try this cake and bring the autumn to your table!

 

Figs, cocoa and cinnamon cake

Ingredients for a 21×8 cm pan

  • 1 egg, medium
  • 50 g sugar
  • 40 g milk
  • 40 g sunflower seed oil
  • 80 g all purpose flour
  • 20 g unsweetened cocoa powder
  • 8 g baking powder
  • a pinch of ground cinnamon
  • 3 figs

Peel off the figs and cut them in pieces, set apart for a while. Mix in a bowl the egg with the sugar using a hand whisk, until the sugar is melt, then add the mil and the oil and stir. Sift together flour, cinnamon, cocoa and baking powder and add them to the bowl. In the end add the figs, stirring lightly and not to much. Pour the batter into the greased and floured pan and bake at 170°C for about 25 minutes. When is ready leave the cake in the pan for 15 minutes to cool down, then transfer to a wire rack. When is cooled down decorate with powdered sugar. Keep for a couple of days under a glass bell, room temperature.

 

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