This recipe for Fig Cake with Agave Syrup is a great vegan dessert option. Sweetened with agave syrup, this cake combines the sweet fruitiness of figs with the nutty sweetness of chopped hazelnuts and the richer darker flavor of rum. Drizzled with agave syrup, this fig cake is an elegant fruit and nut cake to serve alongside an afternoon cup of tea or coffee. Dairy free, this cake is a great option for those who have dairy allergies. This recipe uses soy milk, however any non-dairy milk can also be used.
- 200 grams farina
- 30 grams potato starch
- 100 grams agave nectar
- 30 milliliters vegetable oil
- 250 milliliters soy milk (or rice milk)
- 10 grams baking powder
- 9 figs (–10 ripe)
- 2 tablespoons rum
- hazelnuts (chopped coarsely)
- 2 tablespoons agave nectar
- Sift the flour and the baking powder, add the potato starch and a pinch of salt and combine well.
- Combine the agave syrup, the oil, and the milk in a pitcher.
- Pour the liquid ingredients into the bowl with the dry ingredients, mixing until the batter is uniform in consistency.
- Add the rum.
- Peel the figs, set 4 figs aside for later and cut the rest into pieces, add the fig pieces to the batter, stirring to combine.
- Line an 18 centimeter cake pan with wax paper and add the batter.
- Cut the remaining figs into quarters and place them on the surface of the cake.
- Sprinkle with the chopped hazelnuts and drizzle a few tablespoons of agave syrup.
- Bake at 170C for approximately 60 minutes.
- Remove the cake from the oven, let it cool, drizzle more syrup over the top and serve.
PER SERVING *
|Calories470Calories from Fat120|
|% DAILY VALUE*|
|Calories from Fat120|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.