My figs have been plenty. I am bold enough to experiment using sage to create a cake with figs and yoghurt as core ingredients.
There are many cake recipes websites using figs with yohurt, almond, walnuts and etc. But not with sage; perhaps I had have missed the sage in cake recipe while googling fig cake recipes to check that no one had use sage in cake.
I know sage is usually use in any meat, especially chicken. Its also use best with herbs like thyme, lemon thyme, rosemary I have in my garden and it certainly do combine well with garlic, onion, oregano, parsley, and bay leaf as herbs bouquet for stews or slow cooking food.
I know my picture is not appealing. However, I am pleased with the flavour combination. The cake texture is smooth and moist buttery. Flavour wise its bring out a nice strong aroma, robust and earthy flavour added to sweetness of figs in my taste bud.
Its not a heavy cake but a delightful satisfying dessert accompanied with green tea or lemon tea to finished off your Malaysian style dinner.
450 g butter, softened
450 g self-raising flour
300 g caster sugar
250 g yoghurt
10 g sage, tear leaves
5 large eggs
6 figs, halves pureed with 100 g yoghurt
2 Tsp baking powder
2 Tsp vanilla essence
Preheat oven to 180 degree C. Grease and line a round spring form 8″ pan. Blitz figs and sage with 100 ml yoghurt. Set aside until needed.
Cream butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, one at a time, beating well after each addition. Then add flour, baking powder, 250 g yoghurt; stirring until combined.
Now add in the pureed figs and sage mixture. Stir to combine well. Spoon the batter into the prepared pan. Next smooth the top. Gives a couple of gentle knocks on the bench, and shake to get rid of bubbles.
Bake for 1 hour and 15 minutes until a skewer inserted comes out clean. Leave in oven with door close and switch off oven for 30 minutes. Then cool further in the pan for 10 mins before turning over to a plate.
Serve with green tea or lemon tea. Enjoy!!!!
Note: You may need more or less time as oven temperature vary. I like my cake to be buttery, moist. You may use less butter, and sugar.
You can omit sage and make it Figs and strawberries ricotta cake; check my blog:https://helenscchin.com/2018/03/18/figs-and-strawberries-ricotta-cake/.
OR you can make Chocolate beetroots-figs cake if you like. Check my blog:https://helenscchin.com/2018/03/08/chocolate-beetroots-figs-cake/