Saturday, September 1, 2012

Fresh Fig Cake

I love figs!  The California black figs are in season now and this cake is a good way to use them.

Fresh Fig Cake
2 cups chopped figs, stems removed
2 cups rice flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 cup coconut oil (or olive oil)
1/3 cup molasses
1/3 cup organic sugar
1/3 cup coconut milk (or water or other milk)

Add all ingredients to large bowl and stir to mix thoroughly.  Pour into a greased 8x8 inch pan and bake at 350 degrees for 45-50 minutes, or until cake begins to pull away from the sides.

Cool and spread on glaze.

Glaze - 3/4 cup powdered organic sugar, 1T homemade vanilla, 1T coconut oil (or olive oil).  Add enough water (just a bit) to get a pourable glaze. 

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