On my last day in the village,the island of Lesbos looked tantalizingly close, the killer humidity that has characterized this summer dissipated, and the sea a sparkling blue. On Sürreya’s roof opposite I could see their figs drying in the hot sun in anticipation of those colder days when a sweet bite doesn’t come amiss. The trees are all laden with them. I have decided that figs are the Jimmy Choos of fruit: luscious and desirable. We have a fig tree in our own garden: it arrived without permission and grew and grew. The trouble was, its figs were not my Jimmy Choos. So ingeniously, Mehmet and my husband arranged to have a superior variety grafted on. The surprise gift was that two different types of fig were inadvertently grafted so this year our tree has cleverly presented us with both : creamy light green ones as well as little sweet purplish ones. They are mouth-watering. This is the best way to eat them: picked straight from the tree and popped into your mouth. Be careful while picking as the leaves can give you an itchy rash – as they did me.
Fresh figs don’t have a long shelf-life, however. If you put them in the fridge, be warned: your plump little balls of sublime sweetness will shrivel somewhat.Your family won’t want to eat them. If you are buying from your local fruitseller, I recommend eating them the same day. The larger dark purple ones that we see in Istanbul are a little sturdier and after washing, you may like to peel them before eating.
Figgy Cake Rightway-UpThis recipe is what Carol calls ‘a very forgiving recipe’ . Personally, I think it is a wonderful recipe. It is actually called Apricot Kuchen but I am renaming it ‘Carol’s 2-Way Figgy Cake’. It can be adapted to peaches, nectarines, cherries, raspberries, as well as figs. Whatever you want, really. 8 servings.
Preheat oven to 350F/170F. Grease a 9’’x2’’ round baking pan.
1. Mix together first 3 ingredients in medium-sized bowl.
2. In large bowl, beat the butter and the sugar till light and fluffy (3 – 4 mins).
3. Add eggs, one at a time, beating well after each addition.
4. Stir in flour mixture till just incorporated. Scrape batter into pan and spread evenly.
5. Scatter fruit on top. Add nuts if using.
6. Combine and sprinkle 1tbsp sugar and ¼ tbsp ground cinnamon over fruit.
Bake till golden brown and a wooden toothpick comes out clean (about 40 mins). Cool slightly before turning out onto a baking rack.
Now here is Carol’s ingenious variation which makes it indeed Figgy Upside-down Cake:
1.Melt 2 tbsp butter in bottom of pan (simply put in the oven while it is heating up).
2. Sprinkle 2-3 tbsp granulated sugar on the bottom.
3. Then arrange the fresh fruit, halved, cut side down, and spoon the batter made exactly as above, on top and bake in the pre-heated oven as before.
Tip
After taking out of the oven, let the cake rest in the pan for 10 mins and then invert on a plate. Let cool with the cake pan as a cover. This is obviously for the upside-down version. The fruit won’t stick to the pan.
Serve with icecream.
You will love it!
I just found your blog, Claudia. It's great, and I love your photos.
hi Elizabeth! oh I'm so glad you like it! and now I have just had a look at yours and become a follower! see you soon I hope!
I replied to your comment and now it has disappeared! why is that?? thanks for finding me!
Love the 'Your family will not want to eat them' comment! But this cake looks yummy indeed – and easy enough that I might actually have a go (not with figs of course, but one of those other choices). Great photos. To think that's what you see from your balcony!! *sigh*
Ooh yes! Thanks darling… the littles will LOVE this 😉 xxx
I think they will!!