Fig Bundt Cake

Figs are a fruit that divide in our home; those who like and those who dislike; yet hubby planted a fig tree in our backyard because I like figs. I make the fig bundt cake once-a-year when my fig tree yields the juiciest fruit that’s jammy in taste.

I advise using very ripe figs when baking the bundt because just ripe cooked figs become tart in flavour and render the cake sour.

Cakes are for special occasions, a time when I sometimes waver the “no sugar” rule for unrefined sugar. Scientific research proves all sugar, regardless of its “exotic” name, is sugar and it’s a myth that one is healthier than the other. If you choose to use sugar, realise the ‘natural’ and wholesome-sounding language used for sugars are still added sugars, the packaging is just more exotic.

Health benefits:

·       One ounce of dried figs has 3 grams of fibre. Fibre may help alleviate constipation and keep you feeling full longer. It may also help lower cholesterol and control blood sugar levels. Figs are a good source of calcium, which can ward off osteoporosis as well as other health issues.

FIG BUNDT CAKE

PB, V, DF, GF option

2 cups (240 g) wheat spelt flour or GF flour

1 tsp (3 g) baking soda

2 tbsp (20 g) flaxseed meal

pinch of sea salt

¾ cup (165 g) unrefined sugar

1 cup (240 ml.) plant milk

¼ cup (60 ml.) grapeseed oil

2 tbsp (30 g) apple cider vinegar

1 tsp (4.2 g) vanilla extract

6 ripe figs, quartered

2 tbsp (10.5 g) toasted almonds flakes

Preheat the oven to 180’C. Wipe the bundt pan with a little oil and dust with flour. Sift the flour, baking powder and salt into a large bowl. Add the remaining ingredients and mix into a smooth cake batter. Pour the batter into the lined cake tin and bake for about 25-30 minutes or until the cake is spongy to touch in the centre. Remove from the oven and set aside on a wire rack to cool.

Spread a bit of coconut icing on the top of the cake and sprinkle with flaked almonds.

COCONUT ICING

100g Coyo yogurt, refrigerated overnight

½ tsp vanilla extract

Whip the coconut yogurt using an electric beater until it becomes thick, about 10 minutes. Once it’s thick and holds its shape, drizzle in the vanilla extract and continue whisking until the mixture is quite thick.