Summer cake with figs, peaches and cardamom

imageIn Rome in June, seasonal means figs and peaches. I had optimistically bought both, as they looked so good, but as it was a little early for those fruits just yet, cake it is. This is a variation on a cake my mother makes, usually with rhubarb or apples or blueberries. Whatever is in season, it is easy to make and very adaptable. And who does not enjoy freshly made cake?

I am bringing this to The Novice Gardener’s Fiesta Friday #20! Joining the party late, but delighted to be here. Please, have a piece of cake while I sample other dishes: they all look amazing! image

Summer cake with figs, peaches and cardamom

2 eggs
100 g sugar
85 g butter, melted and slightly cooled
1.5 decilitres semi-skimmed milk (150 millilitres)
30 g wholewheat flour
150 g plain wheat flour
1/4 tsp cardamom
2 tsp baking powder
One or two peaches and five fresh figs

Whisk eggs and sugar. Melt butter gently and cool slightly. Add everything: butter, milk, flours, baking powder, and cardamom if you like that. Cinnamon might be nice too. Whisk well. image Wash and slice the fruit: it can be diced as well, up to you. Pour batter into the tin (24 cm baking tin with removable sides, with baking parchment on the base). Add the pieces of fruit evenly, so it bakes evenly, and bake 40 minutes at 200C, until it looks nicely golden.

Notes: the original recipe uses twice as much sugar and more butter, but I added more milk and some wholewheat flour, and this cake was very tasty as well. I do like a cake where the taste of the fruit gets to shine. I noticed that baking time is often a little bit longer when I reduce the butter and sugar levels, I may try tweaking temperature next time as well. This is good the next day as well, we just enjoyed some with a nice cup of tea. I made some fig-peach jam with cardamom too, as it is blissfully rainy here and we have a little window of cooler weather. Tomorrow, the last of the figs are destined for a pasta with blue cheese, fresh figs and walnuts. Mmmmmm…… image

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29 thoughts on “Summer cake with figs, peaches and cardamom

  1. Daniel Etherington

    Looks good. Love a bit of cardamom in a cake. Can you clarify the “desilitres” bit? That’s 150ml, or basically 150g? Despite prefering metric, I’ve never used decilitres.

    Reply
  2. Sinfully Tempting

    That is a beautiful looking cake! Thanks so much for sharing it at Fiesta Friday! 🙂

    Reply
  3. Debbie Spivey

    This is gorgeous and looks super-moist! I am not a fan of peaches, but the rhubarb (my new found favorite), apples or blueberries sounds wonderful. Thanks for sharing!

    Reply
    1. krumkaker Post author

      Thank you! My mother (who is never wrong) says it is a good all-rounder cake. Apples and cinnamon, blueberries and vanilla, whatever you like and have at hand. And even with half the recommeded sugar it is still good.

      Reply
  4. Pingback: Fiesta Friday #20 | The Novice Gardener

  5. The Novice Gardener

    That is seriously a gorgeous cake! For the first time ever (after killing several fig trees), I might get figs from my own plants; they’re sporting tiny little fruits. I would be more than excited to turn them into something like this. Thanks for bringing this to Fiesta Friday! 🙂

    Reply
  6. Pingback: Fiesta Friday #21 | The Novice Gardener

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