| |
|
| What You Need: |
|
|
|
1 tablespoon butter, softened
2 tablespoons plus ¾ cup unsifted flour
1 teaspoon double-acting baking powder
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon salt
3 eggs
1 cup sugar
1 teaspoon vanilla extract
2 cups finely chopped dried figs (about 16 ounces)
1 cup finely chopped walnuts
Confectioners' sugar
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 325. With a pastry brush, spread the softened butter over the bottom and sides of a 13-by-9-by-2-inch baking pan. Add 2 tablespoons of the flour and tip the pan from side to side to distribute it evenly.
|
2. Then invert the pan and rap the bottom sharply to remove the excess flour. Combine the remaining ¾ cup of flour, the baking powder, cloves, cinnamon and salt, and sift them together into a bowl. Set aside.
|
3. In a deep bowl, beat the eggs with a wire whisk or a rotary or electric beater until they are smooth. Add the sugar and the flour mixture, about ½ cup at a time, beating well after each addition. Stir in the vanilla extract, figs and nuts.
|
4. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake in the middle of the oven for about 25 minutes, or until the top is delicately browned and firm to the touch.
|
|
5. Remove the pan from the oven and let the baked fig cake cool to room temperature. With a sharp knife, cut the cake into individual 1½-inch squares. Sift a little confectioners' sugar evenly over the squares.
|
|
| |
| Serving Size: about 4 dozen 1½-inch squares |
|
|
| |
|
|
|
|
|
|
