Orange Blossom Yogurt Cake with Honey Figs

Finally I get a chance to experiment a bit with new ingredients! I have been dying to play with some orange blossom water I picked up at Pike Place Market a few weeks ago. I also wanted to incorporate the figs and found a recipe to mix up a bit online. That recipe had sherry, I had no sherry (who has sherry??) and so I had to change stuff...anyway, it's beautiful and simple and fun. Hope you like it!



Orange Blossom Yogurt Cake with Honey Figs



Ingredients



For the Yogurt Cake

1 1/2 cup flour

2 teaspoon baking powder

1/4 teaspoon salt

1 cup yogurt

1 cup sugar

3 eggs

1/4 teaspoon vanilla

1 teaspoon orange blossom water

1/2 cup oil

butter spray



For the honey figs

somewhere between 10-12 figs

1/4 cup white vinegar

1 tablespoon sugar

1/4 cup water

1 cup orange juice

6 tablespoons honey



Directions



For the yogurt cake

Pre-heat oven to 350 degrees F and butterspray a pan. You know my style. Dump all the ingredients in a bowl and whisk together until it's smooth. I have to add here, orange blossom water is probably not at your local grocery store. It is likely at a williams sonoma or a sur la table or a spice store. Most people make yogurt cake with a tablespoon of lemon rind and I imagine you could get this flavor with a tablespoon of orange rind and a tiny bit of orange juice.



Pour into cake pan and shove into oven for 50 minutes.








For the honey figs:

You know, fresh figs are probably just fine here. I also wanted to make candied figs but I had no jars to preserve them. Anyway, this was easy - take it or leave it.



Take the figs and cut off the stems, cut the figs lengthwise.







Take the rest of the ingredients and pour into saucepan. Bring to a boil and then reduce to a simmer, covered for 40 minutes. Simmer an additional 8-10 minutes without cover and take off the stove. Pour onto figs, let cool. I'm guessing this will last a little less than a week. The recipe I adapted from said 3 days, but I never believe those things - my lemon curd is still good after 2 weeks in the fridge!

Serve on the side of, on top of, or not at all with the yogurt cake. Cheers.








2 comments:

  1. Which is it? Yogurt or cake? Ahhhh... I can't take it any more.

    ReplyDelete
  2. Sounds so delicious. I can only imagine as my kitchen is too small to make toast or an orange blossom cake. You will have to make it for me and send it to Oz. Ok. Go now. Bake... :)

    ReplyDelete

 

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