Tag Archives: figs

Fig & Plum Cake

Fig & Plum Cake

  • 10 ripe figs
  • 3 ripe plums
  • 2 cups of flour
  • 1- 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter
  • 2 eggs
  • 1/2 cup milk
  • 2 tsp cinnamon
  • 1 – 1/2 tsp baking powder
  • 1 Tbsp vanilla

Preheat oven to 350 degrees. Line a round cake pan with parchment. Remove the peel from the plums by blanching them in hot water and then placing them in an ice bath. Slice plums and figs. Mix the brown sugar and 1 tsp cinnamon together. Roll the figs and plums in the brown sugar mixture and line the cake pan with them. Cream the sugar and butter together in a large mixing bowl, add the cinnamon, vanilla, baking powder, salt, flour and milk. Pour the batter over the figs and plums. Bake for 1 hour checking to make sure the cake is done in the middle. Let it cool and when cooled turn over on a cake plate. Serve with vanilla ice cream.

Fig and Plum Cake.JPG

Plum

Fig and Plum Cake Done

Fig and Plum Cake Plated

 

 

Fig, Caramelized Onion & Gorgonzola Cheese Flatbread

We arrived home from a short trip to the Pacific Northwest for the plentiful harvest from our fig tree. Our tree abundantly provides figs in mid July and I have to be quick harvesting them before the birds pick at them. Last night I had a dinner party and one of the appetizers I made was this flatbread.

Figs

Fig, Caramelized Onion & Gorgonzola Cheese Flatbread

  • 20 ripe figs sliced
  • 1 ball of prepared pizza dough
  • 1/3 sweet onion sliced and caramelized
  • 1/2 cup gorgonzola cheese
  • one sprig of fresh thyme
  • 1/4 cup olive
  • Roll out dough in a rectangular shape. Spread olive oil on  a baking sheet and transfer the dough to it. Spread olive oil on the dough. Top with figs, onion, cheese and thyme. Bake at 350 degrees for 20 to 30 minutes until golden brown on the edges. Serve warm.

Flatbread Ingredients

Fig Flatbread Before Baked 1

Finished Flatbread

I served my homemade pesto with this delicious La Brea olive loaf bread. It was so yummy.

Pesto with Olive Bread

 

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