I was not the only one who was hooked on this cake. We have this group where we exchange recipes and this has been a topic for about a week. I think the guys couldn’t get over the taste that’s a mixture of savory and sweetness. I usually don’t like extreme flavors in one dish, but this recipe just really captured my heart. You have to try this recipe for you and your family. I am pretty sure you are all going to love it.
See what our friends from Smells Like Home have to say about this recipe:
“This cake was just awesome. It was a perfect combination of sweet with savory and I almost cried after taking my last bite. Thankfully, I halved the recipe and made the cake in 6 mini-tart pans (and baked them at 300 degrees F for 35 minutes) so I actually had portioned leftovers. Whew.”
It was awesome! I don’t think I can find the exact words to describe this dish, so you have to make it and see for yourself why I am raving bout this. One thing is for sure though, you will love this!
Ingredients
- About 16 moist, plump dried Mission or Kadota figs, stemmed
- 1 c. medium-grain bob’s Red Mill polenta or yellow cornmeal
- ½ c. Gold Medal all-purpose flour
- 1 tsp Clabber Girl baking powder
- 1 c. Galbani ricotta
- 1/3 c. tepid water
- ¾ c. Domino sugar
- ¾ c. Trader Joe’s honey (if you’re a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)
- Grated zest of 1 lemon
- 2 large Eggland’s eggs
Instructions
Getting Ready:
- Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.
- Check that the figs are, indeed, moist and plump. If they are the least bit hard, toss them into a small pan of boiling water and steep for a minute, then drain and pat dry. If the figs are large (bigger than a bite), snip them in half.
- Whisk the polenta, flour, baking powder, and salt together.
- Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter.
- Pour about one third of the batter into the pan and scatter over the figs. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.
- Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the panm, and the butter will have left light-colored circles in the top. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.
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Quick Tip: Best served with a cup of tea.
Thanks again to Smells Like Home for this amazing recipe.
