CookEat Recipe
Pomegranate and Fig Cake Bites
Small squares of rose-scented butter cake with figs, pomegranate arils and a scattering of flaked almonds. Makes sixteen bites, two per serving.
Method
Steps
Step 1
Allow 25 minutes preparation, 35–40 minutes baking and 40 minutes cooling. Heat the oven to 175°C conventional / 155°C fan. Line a 20 cm square metal cake tin, at least 5 cm deep, with baking paper. Use softened unsalted butter and 150 g beaten egg weighed without shells.
Step 2
Weigh 100 g pomegranate arils after removing all rind and membrane; blot dry. Use fresh ripe figs; trim them and weigh 150 g edible fruit, then dice into 1 cm pieces. Use 0.5 g food-grade dried rose petals, crushed finely; no stems or florist flowers. Finely chop 20 g almonds and reserve 10 g flaked almonds.
Step 3
Cream butter and sugar for 3–4 minutes. Incorporate the egg gradually, beating after each addition. Stir the flour, baking powder, crushed rose and chopped almonds together, then fold into the creamed mixture with the milk.
Step 4
Fold in the figs and 70 g pomegranate arils. Spread the thick batter evenly in the tin, about 2–3 cm deep, and scatter over the remaining 30 g arils and 10 g flaked almonds.
Step 5
Bake for 35–40 minutes until the middle springs back gently and a skewer inserted through cake, away from fruit, comes out without wet batter. Continue for 5 minutes at a time if necessary; shield the top if it browns early.
Step 6
Cool in the tin for 20 minutes, lift onto a rack and cool for another 20 minutes before cutting into sixteen equal squares. Serve two per person.
Cooked it? Rate it.
Cooked 5 times