In 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!
Summer cake with figs, peaches and cardamom
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. 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……