With plenty more figs, I have created this cake using figs and Marsala wine. I read somewhere, must be in google a while ago that “Marsala wine pairs wonderfully with some hard-to-match foods such as asparagus, Brussels sprouts and chocolate”. Curious to know more I have search google about what is Marsala wine, so here the descriptions: “A rich fortified wine made in Sicily; retains fine acidity which keeps the finish in balance. Can be enjoyed with a strong cheddar cheese after dinner and is also a popular ingredient when cooking”.
I bought Boronia Marsala wine as the cheapest and the only one I can find in liquor shop. In term of flavours, it has “raisins, muscat grapes and subtle caramel”. I quite like the taste, texture and flavour. It’s does gives me the boldness jelly from figs and finished off with the subtly sweet deep flavour at the end of my palate from Marsala wine.
Although it’s not a great looking cake. Are you as adventurous as me to try for yourself? It’s simple and easy to bake. Anyone can bake but the taste and flavour depends on individual taste buds. Enjoy!!! Be adventurous!!!!
250 g unsalted butter
200 g castor sugar
1 Tsp vanilla extract
225 g plain flour
2 Tsp baking powder
6 figs, cut cubes, 4 figs, cut to small wedges for on top
6 eggs, separate
1 Tbs castor sugar, plus 1 Tbs castor for figs
4 Tsp Boronia Marsala wine
pinch of salt, extra
Preheat oven 180 degrees C. Greased and line bottom of 9 ” spring form. Mix flour, baking powder, and salt until incorporated and set aside. Next beat butter and sugar until creamy thick and pale; add egg yolk one at a time. Then vanilla and beat until well combined.
Add 1 Tbs castor sugar to figs; stir to mix and leave for 3-5 minutes. Then add Marsala into figs, stir and set aside until needed. Beat egg white with salt until starts to form peak, add 1 Tbs sugar. Beat until stiff peaks. Gently fold in egg white to batter. Then flour mixture into batter. Alternate them until finished all are combined.
Gently add figs with Marsala mixture into the batter and stir to mix well. Spoon batter into prepared pan. Smooth the batter, gives a couple knock on bench top. Now add the wedges figs; gently push them inside in circles. Bake 40-50 minutes until skewer comes out clean. Switch off oven, leave pan inside for 30 minutes. Then remove from oven to cool completely in pan. Remove pan and plate up in a plate to further cool it.
Note: oven temperature may vary. You might need more or less. You may omit Marsala wine if you don’t want to use or cannot find. “The best substitute for Marsala wine is Madeira because of the similar taste profile. If you can’t find Madeira either, you might try simmering 1 part brandy with 2 parts white wine, brown sugar and a touch of salt”.
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