Tuesday, June 19, 2018
Cooking

Fresh figs take a starring role in this fig cake

Figs are showy fruit.

They can’t help themselves. Even the plainest, drabbest fig will reveal a scarlet belly, flecked with shimmering seeds, once you take a bite. Whether they’re sliced or halved, arranged in a tart shell, on a crostini or just on a plate, there are few visions more enticing. This is why most fig recipes put the fruit front and center, so you can admire its fleshy beauty before you gobble it up.

It follows that chopping fresh figs and folding them into cake batter is not something you usually see, but that’s exactly what happens in this recipe for fig cake. It turns out to be an excellent idea.

Most fig cakes rely on fig jam or dried figs for flavor. What you don’t get is the lusciousness of fresh fruit.

Not here. In this recipe, the fresh figs melt into the batter as the cake bakes, sweetening it and adding moisture, while imparting a deeply rich, fruity taste. There’s still fig jam to accentuate the sweetness, while spices — cinnamon, ginger and cardamom — give the cake an autumnal, almost carrot-cake-like appeal that’s underscored by the cream-cheese frosting swirled on top.

I fiddled with his recipe just a bit, changing the spices and adding honey to the cream cheese frosting. The honey gives the frosting more depth than usual. If you can’t get fresh figs, you could substitute chopped apple in the batter. The cake won’t be as deeply figgy, but it will still be just as sweet.

Comments
My husband has been on the ketogenic diet for three months. Here’s how he does it.

My husband has been on the ketogenic diet for three months. Here’s how he does it.

This week I wrote about something with which I have become very familiar: the ketogenic diet. If you’re like, "Huh?" you are where I was three months ago, before my husband, Phil, embarked on the weight-loss regimen. The keto diet is a high-fat, low-...
Published: 06/19/18
A perfect pick for dessert

A perfect pick for dessert

America’s Test KitchenIt might seem impossible to improve on a perfect peach, but we decided to try. We wanted a simple, warm dessert that amplified the peaches’ flavor. To achieve tender, flavorful peaches with a lightly sweet glaze, we began by tos...
Published: 06/19/18
Everything you need to know about marinating meat

Everything you need to know about marinating meat

For a lot of home cooks, marinating meat is almost as automatic as cooking the meat itself. Douse the meat in some kind of flavored liquid, pop it in the refrigerator overnight and cook it the next day.Seems straightforward enough, but there are reas...
Published: 06/19/18
Taste test: Chocolate chip cookies

Taste test: Chocolate chip cookies

When we started seeing ads for Nestle Toll House cookies already baked and prepackaged, I knew it was time for our tasters to get involved. They are cookie lovers, and one even has his own cookiemaking business. We found the Nestle brand and had hope...
Published: 06/18/18
Take grilled potatoes to another level with garlic and rosemary

Take grilled potatoes to another level with garlic and rosemary

By AMERICA’S TEST KITCHENGrilled potatoes are a summer classic. We wanted to put a new spin on this dish by adding rosemary and garlic. Unfortunately, we found it was difficult to add enough flavor to plain grilled potatoes. Coating the potatoes with...
Published: 06/13/18
Recipe for Stuffed Beef Burgers

Recipe for Stuffed Beef Burgers

Hidden inside these tame-looking burgers is a smoky and spicy blend of bacon, chipotle, cheese and something unexpected: pepperoni. Because the ground beef part of these burgers is patted fairly thin, there’s less of a chance you’ll undercook it. For...
Published: 06/13/18
How to cook eggs for dinner: shakshuka, carbonara and more

How to cook eggs for dinner: shakshuka, carbonara and more

Eggs are an underutilized dinner ingredient. Aside from fried rice and a breakfast-for-dinner situation, I rarely use eggs in my cooking past the hour of 4 p.m. It makes no sense. Eggs are a great source of protein, able to be cooked in myriad ways, ...
Published: 06/12/18
Add some sweet heat to your cookout with these jerk chicken skewers

Add some sweet heat to your cookout with these jerk chicken skewers

By Matt BrooksBurgers and dogs may be the traditional staples of a cookout, but when you’re craving something more than meat on bun, a well-assembled skewer is a colorful showstopper on the grill.It’s scientifically proven that food tastes better whe...
Published: 06/12/18
Taste test: ballpark peanuts

Taste test: ballpark peanuts

For a time when my children were growing up, I thought I would spend purgatory sitting on a ballpark bleacher. Now, I cherish those days of watching my son and daughter play baseball and softball. I also have enjoyed my share of shelled peanuts. Noth...
Published: 06/11/18
Enjoy broccolini the Italian way: ‘dragged’

Enjoy broccolini the Italian way: ‘dragged’

By KATIE WORKMANOne of the amazing things about Italian food is that the best dishes are often so completely, refreshingly simple. Like, four-ingredient simple. (We don’t count olive oil and salt. Or water. Or air.) I love broccoli. I can roast brocc...
Published: 06/08/18