I am most definitely in a baking mood at the moment! I think it could be the change in the weather and the fact that autumn is on its way. As I blogged about yesterday, Saturday was a particularly grey and rainy day perfect for experimenting in the kitchen. Earlier that morning I had visited my favourite green grocers in Newcastle’s Grainger Market and was delighted to see that they were selling the most big and juicy looking fresh figs on a 3 for £1 deal. I bought a bag full, and when I returned home and the fancy to bake came upon me, I thought they would be perfect to include in a recipe.
I’m not entirely sure where this recipe came from. I knew that I fancied something cake like, but I wanted it to be quite light too. I am always inspired by what I see on Pinterest, and had noticed a few clafoutis recipes appearing which looked delicious. I had also loved the sound of this coconut flour cake. I ended up revisiting a couple of my old recipes, my very simple coconut flour muffins and my blueberry muffins. I really wasn’t sure how this would turn out, but the baking gods must have been smiling on me as this is tremendous! Figs, tahini and honey is a favourite combination of mine, but you could actually make this with a variety of toppings to suit your own tastes…
- 3 large free range eggs
- 3 egg whites (I used 1/2 cup of Two Chicks liquid egg whites)
- 1/4 cup of coconut flour
- 1/4 cup of runny honey
- 1 tsp of baking powder
- 2 large fresh figs
- 2 tbsp of tahini (sesame seed paste)
- Coconut oil for greasing the pan
- Pre heat the oven to 180c. Combine the whole eggs, coconut flour, baking powder and honey in a bowl until smooth. In a separate bowl, whisk the egg whites until they reach the 'stiff peaks' stage. Gently fold the egg whites into the coconut flour mixture. Grease a large baking pan with coconut oil or butter. Pour the cake batter into the pan. Slice the figs into pieces and scatter on top of the cake mixture. Drizzle over the tahini. Bake for 20 - 30 minutes, you may need to lower the temperature to 160 for the last 10 minutes. The cake is done when lightly browned and with a slight 'wobble' in the middle. Serve warm or allow to cool before slicing
I think this is a lovely recipe for late summer and early autumn! It can be served warm or cold as a dessert with yoghurt as pictured, or vanilla ice cream. It could just as easily be eaten as an afternoon snack with a cup of tea.
The sponge has a wonderful texture, almost custard like on the bottom, yet light and spongy on the top due to the whipping of the egg whites.
If you aren’t a huge fan of figs or tahini, you could use whichever combination of fruit and nut or seed butter that takes your fancy. Strawberries and peanut butter of course, but try fresh peaches and almond butter or raspberries and blueberries with cashew butter.
First and foremost this cake tastes fab, but it’s also super healthy! Figs and tahini are a master combination for providing decent amounts of calcium, magnesium and iron. The cake is also packed with protein from the eggs and is full of fibre from the coconut flour and the figs. For a dessert, it’s also quite light in calories coming in at just 115 calories per serving!
Do you feel more like baking as the weather gets cooler? What’s one of your favourite combination of ingredients?