Normally, I just buy 1 carton, Thursday I bought two without thinking. So, I added a few more figs to this version of my Fig Cornmeal Cake.
This is a once a year treat, so I do not skimp on the ingredients. I accidently picked up part-skim ricotta cheese instead of full-fat, so I improvised from the first Gluten-Free Fig Cornmeal Cake (AKA Polenta Cake). A little more ricotta and buttery spread was added to make up for the missing fat.
Gluten-Free Fig Cornmeal Cake II
1/3 cup Buttery Spread + 1 tbsp (used Earth Balance)
1/4 cup Honey
1/2 cup Turbinado or Demerara sugar
2 large eggs
3/4 cup part-skim ricotta cheese
2 tsps vanilla extract
1/2 cup orange juice Dry ingredients1 cup yellow cornmeal
1/4 cup Coconut Flour Blend (purchased)
1/2 cup almond flour (almond meal)
1 1/2 tsp baking powder
1/4 tsp sea saltAdd- in8 to10 black figs, sliced (about 10)
2 Tbsp Turbinado or Demerara sugar, for topping
- Preheat oven to 350°F. Lightly oil a 10-inch cast iron skillet.
- In a large bowl, beat all Wet Ingredients until creamy.
- Whisk all Dry Ingredients together and fold into batter.
- Pour about 2/3 of batter into prepared skillet. Top with the halved figs. If they are large, slice into 3 pieces.
- Spread remainder of batter over and spread to cover figs. Sprinkle the Turbinado sugar over the top.
- Bake 35 to 40 minutes or until lightly browned.
- Remove from oven and allow to cool. Cut into wedges and serve plain or with honey or whipped cream..
Nutrition Facts as prepared
Nutrition (per wedge): 277 calories, 11.1g total fat, 3.7g monounsaturated fat, 1.1g polyunsaturated fat, 5.2g saturated fat,56.6mg cholesterol, 42.6g carbohydrates, 3.4g fiber, 39.2g net carbohydrates, 28.8g sugar, 2.9g fructose, 110.3mg sodium, 276mg potassium, 5.2g protein, 127.5mg calcium, 1.1mg iron.
And, it was worth waiting for…
I may attempt to dehydrate or use the remainder in muffins, because I don’t really like the sweet taste of fresh figs.