This morning, I picked 72 fresh ripe figs from my own fig tree. They are all huge & very ripe. I cleaned them & made this wonderful cardamom, mace & cinnamon scented fresh fig spelt bread aka cake. I made this lovely cake not too sweet. I like to eat a big slice, just like that! It is That good! :) My husband gave it a 10/10!
Recipe: For 1 medium fresh fig cake
* Dry ingredients:
1 cup white spelt flour ( 102 gr )
1 cup whole-wheat spelt flour ( 122 gr )
1/2 cup flaked almonds (45 gr )
1/2 cup coconut sugar ( 85 gr )
1/2 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 teaspoon ground green cardamom
pinch of ground sea salt
2 teaspoons baking powder
to fold in at the last end: 1 cup freshly chopped figs, stems removed
* Wet ingredients:
2 flax eggs instead of 2 real eggs!!!! ( 1 flax egg = 1 tablespoon ground broken flaxseed combined with 3 tablespoons of water, leave to form a sort of gel-like consistency ) x 2!
3/4 cup vegan buttermilk ( I make vegan buttermilk, place 1 tablespoon of vinegar like lemon juice, white or apple cider vinegar into 1 empty cup. Fill with a vegan plant-based milk & let it rest for about 5 to 10 minutes & you end up with vegan buttermilk, used in this recipe: 3/4 cup! ) (180 ml )
2 tablespoons canola oil ( 30 ml )
1/2 teaspoon sherry vanilla extract or normal vanilla extract/ I use home-made!
1. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven.
2. Take a medium bowl & add white spelt flour, whole-wheat spelt flour, flaked almonds, coconut sugar, mace, cardamom, cinnamon, sea salt & baking powder. Mix well with a spoon. In another bowl, add vegan buttermilk, canola oil & sherry vanilla extract. Whisk together. Now, pour wet ingredients to the bowl with dry ingredients & mix with a spoon. See they everything is well-mixed but do not mix too long. Finally, fold in the chopped fresh figs. See that the figs are well mixed in. Scoop the batter into a fitted silicon bread-baking tin. See that the figs are equally divided all over & in the bread!!! Place into the hot oven on the lower shelf & bake for a bout 40-42 minutes until the bread is risen, browned all over the top & cooked through. After 42 minutes, I checked with a small testing pin into 2 places & everything was well-baked.
3. Take out of the oven & place on a wire rack & leave for 10 minutes into the silicon tin. This will give a lovely shine to the bread. After these 10 minutes, carefully flip the bread out off the tin, it comes out very easy! Place on a wire rack to cool down completely! Enjoy, a big slice, just like that or smear it with good local honey or with vegan butter! ;) Yum Yum, I assure you! :) MMM,…;) This vegan buttermilk spelt fresh fig bread would make an ideal food gift! ;) You can find this delicious recipe also here on my blog: http://sophiesfoodiefiles.wordpress.com/2014/10/30/vegan-buttermilk-fresh-fig-cake/