Fig Cake – Bruno Albouze

This fig cake idea came from nowhere... Having some pie dough and figs leftovers from my coming up "Easy 3 Course Meal'' video, I thought about making this fancy cake version molded in fluted brioche a tête mold. Any tart pan can be used otherwise...

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Fig Cake Recipe
SERVES 6. Use two 6.3-inch/16cm fluted brioche a tête molds.

250g pie dough or puff pastry or sugar dough
400g figs or raspberries
40g blackcurrant or blueberry preserve.

CAKE FILLING
150g eggs
40g heavy cream
40g milk
60g powdered sugar
50g almond meal
25g flour
1g salt
5g vanilla extract.

Blend all ingredients together; set aside.
Blind bake pie dough for 10 mins at 390ºF/190ºC. Trim off excess pastry and reserve.
Combine 200g figs (cut in half or quartered) with 20g of preserve to taste. Add cake filling and fig mixture in the blind baked tart shell. Bake at 350ºF/180ºC for approximately 40 mins. Demold, flip and let cool upside down. Chill for an hour or so prior to finish. Top with preserve and fig wedges. Enjoy!