Seriously.
Right now my home smells like Christmas cookie comfort, only it’s not a batch of cookies that just popped out the oven.
Inspired by my forever-craving for the fig season to come back in full swing—sigh, until August—and Angela’s creation, this cake is nut-less, dairy/egg-free and made with whole-wheat flour.
It’s dense like a pie, but lighter than most pies and worthy to be called a more-than-one-piece occasion. It’s better warm, because it is softer and the scent of the cinnamon and fig is so comforting. You will absolutely love this one!
Fig Toffee Cake
Ingredients:
For Cake:
– 1 1/2 cups figs, chopped
– 1 1/2 cups almond milk
– 1 tsp baking soda
– 1/4 cup butter
– 1/4 cup brown sugar
– 1 1/2 cups whole-wheat flour
– 2 tsp cinnamon
– dash of salt
For Syrup:
– 1/4 cup brown sugar
– 2 tbsp butter
– 1 tbsp honey
– 1 tbsp almond milk
– dash of salt
Makes 1 cake that you’ll be hesitant to share…
Directions:
Cut the figs into fourths and boil in the almond milk for 1-2 minutes, making sure not to burn. Remove the pan from the stove and add the baking soda.
Meanwhile, mix the softened butter into the brown sugar. When evenly mixed, combine with the almond milk and fig mixture. Mix until well combined.
Next add the dry ingredients until evenly distributed.
Spread evenly into a glass baking dish.
Bake at 375 degrees Fahrenheit for approximately 30 minutes. Keep an eye out. When it is ready, it should be firm, but moist.
Prick with a fork and the pour syrup on top so that it sinks into the holes and gets into the fiber of the cake.
The syrup involves simply melting together the honey, butter, brown sugar, and almond milk in a saucepan. Do not burn!
Cut your piece and enjoy.
The first of many…
Enjoy next to a warm glass of almond milk, spiced with some chai, vanilla or cinnamon.
Bon Appetit!
xo Aylin
