Harvest Spice Cake + Sweet Fig Crème

Hello dear friends, it has officially arrived! Welcome to the cool, crisp and cozy season of fall. In my last post I shared my nostalgic appreciation for this precious time of year, so I will not repeat myself...  There was a noticeable shift in the weather this weekend. One of these colder mornings drew me to the spice cabinet with the thoughts of cinnamon, cloves and vanilla. These warming flavors and aromas embody the atmosphere of fall for me. Inspiration came quickly, as I peered into my various cupboards and pantry. Pulling various bits and pieces onto my counters, I soon had the makings of a spicy fall treat. I needed one more ingredient to make it unique and fresh.... a small bundle of figs caught my eye. Perfect. Soon I found myself in a warm kitchen, measuring, whisking and singing to my heart's content. 

May the result of my fall inspiration bring you much joy this week. Let's celebrate this beautiful season with a little cake, shall we?

{Harvest Spice Cake}

2 tbsp Cloves, dried + whole
1/2 cup Water, filtered

1 1/2 cup Almond Meal
1/3 cup Cocoa Powder, unsweetened
1 tbsp Cinnamon
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/2 cup Coconut Oil, organic,  extra virgin + cold-pressed
1/2 cup Honey, slightly warmed to a liquid, organic + raw
1 1/2 tsp Vanilla
3 Eggs, large, organic, free-range + hormone/antibiotic-free

{Sweet Fig Crème}

6 Figs, fresh + organic
1/2 cup Palm Oil, non-hydrogenated
1/4 cup Coconut Oil, organic,  extra virgin + cold-pressed
1/4 cup Honey, slightly warmed to a liquid, organic + raw
2 tbsp Vanilla

Begin by warming your oven to 350 degrees.  Scoop your cloves into a pot and add the water.  Bring the water to a boil and then allow the cloves to simmer on low.  They will steep and create a lovely spicy clove tea for your batter.  In a large glass bowl combine all the dry ingredients and whisk until fine, then slowly add in the remaining ingredients.  If your coconut oil is hard from the cooler weather, scoop your 1/2 cup into a glass measuring cup, preferably with a spout, and place in the preheating oven until just barely melted, then pour into your mixing bowl. Once your tea is well steeped (it will be a rich earthy tone), add it to your batter. The clove tea water should have reduced to about 1/4 cup. Whisk until smooth.  Lightly oil two cake pans.  I use 6 inch, but if you prefer a slightly thinner cake, 8 inch will do.  Gently pour your batter into the pans and place in your oven for 25 minutes, or until cooked thoroughly.  I love checking the readiness of my cakes with the butter knife or tooth pick test. Remove the pans from your oven and allow the cakes to cool as you begin your crème.

Now gather your figs. Set one aside for decor and quarter the rest. You may prefer to remove the skins before quartering. I enjoy the texture and flavor the skin provides.  Combine your figs with the remaining ingredients in your Kitchen Aid or in a tall bowl with a motorized hand mixer. Whip until your desired consistency is reached.  I love mine smooth, sweet and creamy.  This may take up to 25 or so minutes.... hence, my appreciation for the Kitchen Aid.

Once your cakes are cool, place the first layer on your serving dish and spread the crème. Gently set your second layer on top and add your last layer of crème. Slice the extra fig or two you have and dress your cake as you wish; finish with a fancy fig flourish! Serve and thoroughly savor. Happy fall, dear friends.

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