You know that feeling when everything might just be going a little too well? Something has to mess up and stress you out just to restore the balance of the world?
I have a had a great few weeks. Really, truly, great few weeks. My boss at the restaurant I serve at said he would like me to start doing the pastries at both his restaurants! Yes! My editor at Edible Vancouver promoted me to associate editor! Yes! It was Jordan’s birthday, we had a super fun party! Yes!
So of course my site had to go down. It had to go down when my graphic designer was hiking the volcanos of Iceland, largely out of internet range.
If you could see the emails I was writing to the tech support at all the different places that might be able to help, you would be amazed, and also surprised at how polite I was given how completely pushed around I was. I am Canadian I suppose.
So thanks friends, who came and checked even though there was nothing to look at for weeks, and thanks for your patience. I am so very very grateful for it.
I am also grateful for this fig cake. Because when one is mostly happy, but also deeply frusterated, the only thing I know that works, is cake.
Fresh Fig Honeyed Jewel Cake.
1 3/4 cup AP Flour
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 cup Sugar
1/4 cup Brown Sugar
1/2 cup Honey
1/2 cup Milk
1/2 cup Vegetable Oil
1/4 cup Coarse Sugar, for sprinkling on top.
10-13 Plump Fresh Figs, cut in half
Preheat oven to 350F
Butter and flour a 9 inch Cake or tart pan.
In a standing mixer fitted with the paddle attachment cream together the oil, sugars, and honey
Add in the eggs one at a time beating well between each addition and wiping down the sides of the bowls with a spatula to make sure it is all evenly combined.
In a separate bowl sift together the dry ingredients.
Add in one third of the dry ingredients and mix until barely combined. Add in half the milk. Keep repeating until all the ingredients are incorporated being careful not to mix too much as that will make your cake tough.
Pour cake evenly into pan and smooth out with an inverted spatula.
Place figs in a concentric circle starting from the outside and moving in.
Sprinkle with coarse sugar and bake until an inserted skewer comes out with only a few moist crumbs, about 25-30 minutes.