Fig-Lemon Walnut-Streusel Cake

    The SOS Kitchen Challenge is going on and I am not going to make the cut this month. There has been too much going on and did I mention that Central Texas fruit trees have me swamped in frozen and cooked, pureed fruit? So if you love peppermint you need to check in with Ricki at Diet, Dessert and Dogs  and/or Kim at Affairs of Living for fabulous MINT recipes, mint being the challenge ingredient for August.
    During the next few months I will be looking at ways to create gluten-free recipes using mostly staples found on the shelves at The Caring Place food pantry. The organization is in the process of stepping up to the next level in service and has formed a focus group to look at useful options. I will be looking at making gluten-free easier for people who do not have the luxury of time to experiment.
    So right now I am finishing up a few experiments that have been rattling around in my head. This afternoon it was using puree I had prepared from fresh figs. Rita was laughing at me as I sniffed the batter and tried to decide what flavor options to emphasize and how to do it. She giggled and accused me of ‘huffing spices’.
    And I was so engrossed I forgot to take pictures along the way. Happily this is not just good cake it is REALLY GOOD. We are planning on having some more of it for breakfast in the morning.

Looks Good, Smells Good, Tastes Good!

Looks Good, Smells Good, Tastes Good!

Fresh Fig Puree:
About 4 cups of fresh figs, cut in halves or quarters depending on size
1/4 cup water
2 tablespoons agave syrup (to help draw the natural juice from the figs)
Place the figs, water, and syrup in a 1 quart saucepan that has a heavy bottom and a tight fitting lid. Place the pan on the stove and turn the heat on low. Be patient while the heat begins to ‘melt’ the figs and draw out their juice. The lid on my pan was glass so I could watch the steam gather and begin to baste the fruit. The figs should cook until tender but don’t boil them to pieces either. Stir occasionally so all of the pieces are evenly cooked. The flavor is delicate and you want to keep as much as possible.
    Remove the pan from the stove to cool when the fruit is done. When it has cooled somewhat then transfer the mixture into your blender jar. Push the button that says ‘puree’ and watch carefully. You may need to scrape down the sides for an even texture. This should not take more than a minute or so. Small bits of pulp are a good thing. Take a tiny taste – if it is not ‘fruity sweet’ then add a few drops of stevia to help it out. This should give you the amount of puree needed for the cake. A little more or less is OK. If the cake has more moisture then it will just bake a little longer.
Note: this can be stored in the refrigerator for several days before putting into the cake.

Wet Ingredients:
2 1/2 cups fig puree (about)
1/2 cup agave syrup
1 teaspoon ground chia seed
1/2 teaspoon fruit pectin
1/4 cup coconut oil (your choice of liquid cooking oil)
1 teaspoon vanilla
1/4 teaspoon lemon oil (found with essential oils and not with extracts)

Dry Ingredients:
1 1/4 cups quinoa flour
1/3 cup buckwheat flour
2 tablespoons tapioca flour
2 tablespoons coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon sea salt

Walnut-Streusel Topping:
1/2 cup quinoa flour
3 small packets Truvia sweetener
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 cup margarine (Earth Balance)(coconut oil probably OK)
3/4 cup finely chopped toasted walnuts (or your favorite nuts)
2 tablespoons agave syrup

    1. Pour the fig puree into a bowl. Sprinkle the chia seed across the surface and stir in quickly so it doesn’t have a chance to clump. Do the same with the pectin. Stir in the coconut oil, vanilla, and lemon oil and set the mixture aside.
    2. Sift the dry ingredients into your mixing bowl, stir with a whisk, and set aside.
    3. Prepare the streusel topping by mixing the flour, Truvia granules, and spices together. Cut in the margarine (or cold coconut butter) with a pastry blender. Add the chopped nuts. Lightly stir in the syrup with a fork. Then set this aside.
    4. Turn the oven on to 350*F. Lightly oil or spray 2 9” square pans and set aside.

    Stir the fig mixture quickly into the flour mixture. Divide the batter into the prepared pans and spread out evenly to the corners. Then carefully sprinkle the streusel mixture on top and press gently into the surface of the batter.

Remembering All of the Alterations

Remembering All of the Alterations

    Bake for about 25 minutes. If it still seems a little too moist then turn off the oven and let it remain for 2-3 more minutes in the residual heat.

Some thoughts about this recipe:
Most of the ingredients are nutritional superstars. This treat can be dessert or a meal. The flour ingredients are exactly the same as the Rhubarb-Date Pecan-Crumble recipe. The changes were the base puree and the spices and flavoring. I plan to experiment with different fruits and even mixing fruit and veggie, for instance banana or white squash with lemon and encourage others to play with it also. The ingredients that give this cake texture and post-baking stability are 1) chia seed stands in for an egg and 2) the fruit pectin combines with the acid in the fruit and the sugar in the agave to form the gel that produces jams and jellies.

Gretchen (Mom) and Rita


1 Comment »

  1. Ricki said

    What an intriguing cake! I do love figs, and especially in–cake! 😉 Thanks for the plug for the SOS and no worries–we are all swamped far too often.

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