Gluten-Free Fig Cake #CakeSlice Bakers

I chose to bake the Gluten-Free Fig Cake this month because we had just received a gift of home-grown figs from a friend of ours, and the opportunity of including some of them in a cake was too good to pass up. This cake starts with a layer of quartered figs that is then topped with an orange-flavored cake batter. It's baked in a springform pan, and the author says not to unmold but rather scoop out as the texture of the cake is somewhere between traditional cake and pudding. 

The cake batter was easy to put together. While I did need to make a trip to the store to buy some mascarpone cheese, the other ingredients were all household staples for me. The recipe uses almond flour instead of wheat flour.

Unfortunately, this cake was not a hit with anyone in my household. Some of this was because some members of my family prefer raw figs to cooked figs. But another complaint was that the figs weren't integrated into the cake. It felt like eating cake with cooked figs and not like eating a fig cake. The texture was as promised, and the flavor of the cake itself was good.



 





Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Gâteau: The Surprising Simplicity of French Cakes by Aleksandra Crapanzano. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.




It is a new year and a new book - Gâteau: The Surprising Simplicity of French Cakes - and our choices for August 2023 were ~


Chile-Infused Honey Madeleines

Pierre Hermé's Half-Baked Chocolate Cake

Gluten-Free Fig Cake

Comments

  1. A Day in the Life on the FarmSeptember 20, 2023 at 6:44 AM

    I'm sorry the cake was not a hit. I'm very jealous that you have a friend who gifts you fresh figs!!! My favorite!

    ReplyDelete
  2. AmandaSeptember 20, 2023 at 11:41 AM

    Bummer that it wasn't a hit! But that's good to know-- when I make it, maybe I'll just top it with some fresh fig slices.

    ReplyDelete
  3. KarenSeptember 20, 2023 at 12:32 PM

    What a shame after all of that work! How interesting that it is scooped out of the pan!

    ReplyDelete
  4. SusanBSeptember 22, 2023 at 12:56 PM

    That's too bad. Looks so pretty in the pan, too!

    ReplyDelete

Post a Comment

Popular posts from this blog

Breton Butter Almond Cake #CakeSliceBakers

Image
The Breton Butter Almond Cake recipe is an easy-to-make recipe that uses ingredients that I generally have on hand, making it convenient for anytime I need a simple dessert. It's described as being similar to shortbread which it definitely is, but with a more complicated taste and less crumbly texture.    The cake is flavored with a little bit of rum and vanilla, and I found that made a great platform for a variety of embellishments - whipped cream, berries, strawberry jam, and lemon curd are all ones we tried at home. But it was also tasty without anything added to it, and most importantly for me, it made a great grab and go breakfast the next morning! One note about the recipe, it says to pour the batter into your tart pan, but my batter was thick - more like cookie dough than cake batter, so I had scoop it in and then smooth with a rubber spatula. I was worried I had made a mistake, but if I did, it didn't seem to affect the taste or texture. Each month The Cake Slic
Read more

Strawberry-Rhubarb Rouleau with Lemon Buttercream

Image
I had a hard time choosing my cake this month. I felt like I should bake the Apple Cake as our apple tree was full of fruit waiting to be used, but nothing speaks to me quite like a rhubarb dessert. Then I went to the grocery story. Strawberries were on sale, and right next to them was a huge stack of rhubarb. Rhubarb is hard to find where I live. Rarely does anyone have it at the farmer's market, and there's only one store I've ever successfully bought it at, and that's always been in June. So to find such an abundance in early August - it was a sign.   This recipe provides instructions for either a layer cake or a roll (think Yule log or pumpkin roll). I opted to make the layer cake. The recipe as written produces an extra layer which I didn't want, so I halved the ingredients. The Genoese layer gets cut in half, filled with a strawberry-rhubarb compote and frosted with lemon buttercream. In general, I found the recipe easy to follow, though both the compote and b
Read more

Raspberry Clafoutis #CakeSliceBakers

Image
This month I decided to make the Raspberry Clafoutis in part because the raspberries available locally have been amazing this month. This is a dessert more traditionally made with cherries, but the author opts for raspberries, and I agree that they did add a lovely counterpoint to the sweet cake. The family all loved this cake. My chocolate-loving and preferring daughter declared it her new favorite and said this was what she wants for her birthday cake from now on. I did manage to save a small piece to eat for breakfast the next morning. While it was better warm from the oven, it was still quite tasty as a cold breakfast. Blackberries are now in season at our local PYO farm, so I foresee a blackberry clafoutis on this weekend's menu.  Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is  Gâteau: The Surprising Simplicity of French Cakes  by Aleksandra Crapanzano. We each choose one cake to bake, and t
Read more