It was fig season and I bought a tray of fresh figs. I decided to roast them using a David Lebovitz recipe as a guide. The idea for this flourless and gluten free cake followed.
For the roasted figs: Preheat your oven to 200ºC (400ºF). Wash 900g (2 lbs) of figs, trim off the stems and halve them lengthwise. Place them in an oven tray which allows them to sit in a single layer. In a small saucepan or a microwave jug heat ⅓ of a cup of honey. Add ⅓ of a cup of sweet vermouth, 2 tablespoons of dark brown sugar and 2 slices of lemon. Mix well and pour over the figs. Toss the figs until they are coated in the mixture then arrange them in a single layer cut side up. Roast until the figs are softened then turn on the grill (broiler) and continue to cook until the figs are colouring and caramelised.
For the cake: Preheat your oven to 160ºC (320ºF). In a food processor combine 500g (1.1 lbs) of full fat ricotta cheese, 2½ cups of almond meal, 4 large eggs, ¾ of a cup of caster sugar, the grated zest of 1 large or 2 small lemons and any remaining liquid from the roasted figs. Process until you have a very smooth batter. Transfer to a greased and lined cake tin – this recipe will make one 23cm (9″) cake or two 15cm (6″) cakes. Press the roasted figs deep into the cake mix – I made two cakes and used approximately 15 half figs in each cake. Bake for 50-60 minutes until the cake is slightly browned. Cool in the tin for at least 15 minutes before removing to a cooling rack. Serve with a dollop of crème fraîche or sour cream.
michelle picker cooks 