CookEat Recipe
Fig and Pear Cinnamon Cake
Fresh figs and pear dominate a low cinnamon-and-vanilla bake. Both fruits are cut into fine dice; the small amount of batter between them must be set before the dessert rests in its tin.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Use fresh figs; remove their stems and cut into 5 mm dice. Core the pear, then cut into 5 mm dice.
Step 2
Set the oven to 175°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 120 g butter (softened) with 150 g brown sugar for 2-3 minutes. Gradually beat in 100 g beaten egg, weighed without shell. Mix in 1.5 tsp vanilla. Use vanilla extract.
Step 4
Fold in 250 g figs, 250 g pear.
Step 5
Combine 1.5 tsp cinnamon, 100 g all purpose flour. Use the spices ground. Fold into the fruit mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 7
Rest in the tin for 30 minutes before cutting into 6 portions. Serve warm from the tin, or lift out only when the bake holds together.
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