Fig Bundt Cake & Coconut Icing

Figs are a fruit that divide in our home; those who like and those who dislike; yet hubby planted a fig tree in our backyard because I like figs. I make the fig bundt cake once-a-year when my fig tree yields the juiciest fruit that’s jammy in taste.

I advise using very ripe figs when baking the bundt because just ripe cooked figs become tart in flavour and render the cake sour.

Cakes are for special occasions, a time when I sometimes waver the “no sugar” rule for unrefined sugar. Scientific research proves all sugar, regardless of its “exotic” name, is sugar and it’s a myth that one is healthier than the other. If you choose to use sugar, realise the ‘natural’ and wholesome-sounding language used for sugars are still added sugars, the packaging is just more exotic.

Health benefits:

·       One ounce of dried figs has 3 grams of fibre. Fibre may help alleviate constipation and keep you feeling full longer. It may also help lower cholesterol and control blood sugar levels. Figs are a good source of calcium, which can ward off osteoporosis as well as other health issues.

FIG BUNDT CAKE

PB, V, DF, GF option

2 cups (240 g) white spelt flour or GF flour

1 tsp (3 g) baking soda

2 tbsp (20 g) flaxseed meal

¾ cup (165 g) unrefined sugar

pinch of sea salt

6 ripe figs, quartered

1 cup (250 ml.) plant milk

¼ cup (62 ml.) grapeseed oil

2 tbsp (30 g) apple cider vinegar

1 tsp (4.2 g) vanilla extract

Preheat the oven to 180’C. Wipe the bundt pan with a little oil and dust with flour. Add the flour, baking powder, flaxseed meal, unrefined sugar and salt into a large bowl and mix well. Add the figs and mix with flour. Add the remaining ingredients and mix into a smooth cake batter. Pour the batter into the greased bundt cake tin and bake for about 25-30 minutes until the cake is spongy to touch in the centre and a toothpick comes out clean. Remove from the oven and set aside on a wire rack to cool.

COCONUT ICING

100g Coyo yogurt, refrigerated overnight

½ tsp vanilla extract

2 tbsp (10.5 g) toasted almonds flakes, topping

Whip the coconut yogurt using an electric beater until it becomes thick, about 10 minutes. Once it’s thick and holds its shape, drizzle in the vanilla extract and continue whisking until the mixture is quite thick.

Spread a bit of coconut icing on the top of the cake and sprinkle with flaked almonds.