Name: Fig cake with polenta and yogurt cream
Prep time: 20 min
Cook time: 45 min
Total time: 20 min
Yield: 1
Cuisine: european
Ingredients: 1.1 lbs figs; 1.25 cups flour; 0.75 cup polenta; 2 tsp baking powder; 0.5 tsp salt; 0.3 cup sugar; 0.25 cup raw sugar; 1 lemon; 7 oz yogurt; 2 eggs; 7 tbsp butter; 0.3 cup canola oil; 0.75 cup heavy cream; 1 tsp honey; mint (for garnish)

Fig cake with polenta and yogurt cream

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In app

"Figs are one of the best things late summer and autumn have to offer. Their flavor feels like the sweetest goodbye to summer, and every year I try to make the most of it. I think in making this cake, I came pretty close. It is inspired by one of my favorite recipes by Alison Roman, where she uses cornmeal in the batter, which gives the cake a more rustic texture and a gently savory note. Paired with perfectly ripe, juicy fruit, it becomes this soft and crumbly cake. The fruit sits with just a few spoons of sugar while you prepare the batter, so it can already release its juices. The yogurt adds tang but also keeps the cake super moist. Feel free to swap it for other dairy products if that’s what you have on hand – it works, don’t worry, this cake is pretty forgiving. If you’re using something thicker like ricotta, you might want to loosen it with a few tablespoons of milk. The mix of butter and oil gives the cake that rich, buttery flavor everyone loves, while still keeping it light and fluffy. I love serving it with a mix of whipped cream and yogurt, which – if you can find it – I highly recommend infusing with fig leaves. Just steep them in a 1:1 sugar-water syrup: bring to a boil, and let the leaves infuse for about an hour. Let cool before adding it to your cream."

Step 1/4

Preheat the oven to 180°C/350°F. Line a 20 cm/8 in springform pan with parchment paper and grease the sides with butter. Melt the butter in a small saucepan and let cool slightly. Meanwhile, cut the figs into wedges and finely zest the lemon. Toss the figs with some of the white sugar and let sit. Combine the remaining white sugar with the lemon zest and rub together with your fingertips until fragrant.

200 g butter

1000 g figs

2 lemon

160 g sugar

springform pan (8 in.)

parchment paper

saucepan

cutting board

knife

2 bowls

fine grater

Preheat the oven to 180°C/350°F. Line a 20 cm/8 in springform pan with parchment paper and grease the sides with butter. Melt the butter in a small saucepan and let cool slightly. Meanwhile, cut the figs into wedges and finely zest the lemon. Toss the figs with some of the white sugar and let sit. Combine the remaining white sugar with the lemon zest and rub together with your fingertips until fragrant.

Step 2/4

In a large bowl, combine the flour, polenta, baking powder, and salt. In a second bowl, beat the brown and white sugar with the eggs until light and creamy. Briefly mix in the dry ingredients, then stir in the yogurt, melted butter, and oil until a smooth batter forms. Fold in approx. half of the marinated figs.

300 g flour

220 g polenta

4 tsp baking powder

1 tsp salt

100 g raw sugar

4 eggs

200 g yogurt

160 ml canola oil

bowl

large bowl

hand mixer with beaters

rubber spatula

In a large bowl, combine the flour, polenta, baking powder, and salt. In a second bowl, beat the brown and white sugar with the eggs until light and creamy. Briefly mix in the dry ingredients, then stir in the yogurt, melted butter, and oil until a smooth batter forms. Fold in approx. half of the marinated figs.

Fig cake with polenta and yogurt cream

Ingredients

Utensils

Nutrition per serving

Step 1/4

Step 2/4

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Step 4/4

Enjoy your meal!

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