Fig, yogurt and rosemary loaf cake - gluten free

I just can't resist beautiful fresh figs and at the moment they are at their peak, I have always had a thing for them even as a child, mainly in the form of a fig roll (newton) I might add. High in fibre and with a sticky sweetness whether fresh or dried they make a great addition to many dishes, my favourite memory is of picking a perfectly ripe specimen off a huge tree outside my apartment window whilst staying in Calvi, Corsica. Still warm from the Mediterranean sun and so juicy, a great food memory.

Inspired by a bake I spotted whilst wandering on the internet this recipe, my version is gluten free and uses rapeseed oil rather than olive and has the subtle addition of almond extract also. Don't worry about the rosemary in this sweet bake its barely noticeable and just provides a slight herbyness to the sponge, the cake is moist and very moreish.

                                      

What you need

• 175g caster sugar
• 2 tsp chopped fresh rosemary - finely chopped
• 125g ground almonds
• 50g plain gluten free flour
• 2tsp baking powder
• 1/2 tsp sea salt
• 1 tsp almond essence
• 180g Greek yogurt
• 120 ml Extra Virgin rapeseed oil
• 2 large eggs - free range of course
• 4 fresh figs - halved
• 2tbsp - soft brown sugar
• 2lb loaf tin, lined

What you do

• Pre heat the oven to 180c
• Whisk the eggs and sugar in a stand mixer until light and fluffy and tripled in volume
• In another bowl or jug, whisk together the yogurt, oil and almond essence
• Add to the egg and sugar mixture, the ground almonds, flour, salt, baking powder and rosemary, fold them in gently and try not to loose to much air.
• Quickly whisk in the oil and yogurt mixture until incorporated, then pour into a prepared 2lb loaf tin
• Carefully place the halved figs on the top, place in the oven and bake for 30 minutes
• Sprinkle the brown sugar on to the figs and bake for another 20 - 40 minutes until tested cooked with a skewer, if the cake is browning too much cover with foil
• Remove when bake and cool initially in the tin, cool full on a wire cooling rack.
• Serve as it is or with a little additional yogurt

A delicious moist cake with an exotic twist.

This last few weeks my blogging mojo has been a little absent and life generally has taken over, hopefully normal service is now resumed.

We are linking up to a few of our favourite linky's

Bake of the Week from Casa Costello, fellow WI member and all round lovely person.

                                                       

Emily over at A Mummy Too for Recipe of the Week

                                                             

Karen over at Lavender and Lovage for Cooking with Herbs - them this month Herbs for Autumn ( Bay, Sage, Rosemary, Thyme)

                                       

Dom over at Belleau Kitchen for Simply Eggcellent - them this month Anything Goes as long it contains free range eggs.

                                                          

Adapted from a recipe by blog.plentyofzest.com

Almond sponge topped apple pots

In winter nothing hits the spot like a warm pudding to round off a satisfying meal, this recipe is one I have been making for many years, originally based on Gino D'ACampo's miel e mandorle pots that I discovered was gluten free when I was entertaining a friend who is a celiac.

These are delicious served hot or cold and are easy to make, the recipe is a great way to use up apples left in the fruit bowl that are passed their best. I used a mixture of granny smiths and braeburn apples but other fruits would work as well. The pots are the perfect combination of fruit and moist golden sponge with a faint almond flavour, ideally topped off with a few flaked almonds. Serve with your choice of custard, creme fraiche, yogurt or cream.

What you need

• 6 dessert apples (I used Granny Smiths), peeled, cored and chopped into small pieces
• 50g soft brown sugar
• 2 eggs - free range
• 100g caster sugar
• 100g softened butter
• 100g ground almonds
• Few sliced almonds for sprinkling on top
• Lemon juice
• Apple pie spices (cinnamon, cloves, nutmeg)

What you do

• Preheat oven to 160c
• To make the filling cook the chopped apples, the soft brown sugar, lemon juice and spices in a pan until slightly softened, add a splash of water if you like.
• Place the cooked apple filling in four ramekins, divided equally
• Whisk the caster sugar and butter until light and fluffy ( I used my mixer)
• Add the eggs and ground almonds and whisk until you have smooth fluffy mixture
• Top the ramekins with the almond topping and sprinkle with a few flaked almonds
• Bake in the pre heated oven for 45 mins or so until golden and well risen
• Serve hot or cold.

I am linking this post to "Recipe Clippings" created and hosted by Farmersgirl Kitchen, as I have said this a recipe I have used time and time again and proudly features in my recipe scrapbook.

And also to Credit Crunch Munch created by Fuss Free Flavours and Fab Food 4 all, hosted this month by Elizabeth's Kitchen, as I used some rather sad apples form the fruit bowl to create a great dessert dish.