Figs are abundant in my garden. Today, I have craving for cake and my figs had shrunk due to Covid and only had a few big ones which the birds had eaten half. It had been a while I had not bake a cake using olive oil. I have done a handful of cakes with oil since watching Silvia Colloca cooking program on TV. I enjoy using oil as butter do take a while to softened.
I love to explore using various ingredients and have been going on about innovation on my plate. I have sour cream that will expire in two days’ time. Don’t like wasting it so I use it instead of milk. Thus, the cooking method is different to Silvia. I have some left of my truffle infused oil best get rid before getting a new bottle.
Be adventurous and courageous in everything you do. Putting my creative mind to work for my craving to eat cake. Anyway, I have use extra eggs, butter, extra baking powder and olive oil on top of truffle infused oil. I am glad to use a different method and it had turned out moist, flavoured with truffle and delicious. Gave some to my sisters and have half for myself. Let’s bake and stop the stomach from growling like a loud thunderstorm!!!!
10 small figs, cut to small bites
3 small figs, cut into wedges
3 eggs separated
2 medium whole figs, garnish
1 medium fig, cut open a bit, garnish
300 ml sour cream
200 g self raising flour
125 g castor sugar
50 g butter, softened
50 ml olive oil
20 ml truffle infused oil
2 drops of vanilla extract
1 1/2 Tsp baking powder
1/2 Tsp salt
Preheat oven 170 degrees C. Grease and line loaf pan and put on top of a cookie tray. Beat butter, sugar and egg whites on low speed for 2 minutes until pale and airy. Increase speed to medium, add in sour cream and continue beating further 3 minutes.
Then add oil, vanilla and yolks beating on low speed for 2 minutes. Increase to medium speed for 3 more minutes. Now add in flour, baking powder and salt. Fold gently with a metal spoon to form a smooth batter. Then add small bites size figs, mixing well again. Spoon batter onto prepared loaf pan and smooth top. Gently press in fig wedges and bake for 45-55 minutes or until set in the middle or skewer comes out clean.
Switch off oven, leave cake in for 15 minutes. Remove from oven on to rack in loaf pan for 15 minutes. Then remove from loaf pan onto a plate and cool further at room temperature for 30 minutes. Garnish with cut open little bit fig in the middle and two whole alongside. Enjoy with fresh small figs or the cut fig.
Note: Oven temperature vary, you might need more or less time. Bake for 45 minutes first. You can use any fruits of your choices.