← Back to Search Results
baking
Christmas Fig and Spice Cake with Creamy Citrus Frosting

Photo by: Kathryn Barnard
Comments: 0
 

Recipe

This cake is dark, moist, and rich, with morsels of figs and background flavors of seasonal spices, topped with frosting as white as fresh snow.

Yield: Makes one 9-inch cake

Ingredients

For the Cake:

  • ½ cup extra virgin olive oil
  • 1 cup maple syrup
  • 1 cup water
  • 2 teaspoons vanilla extract
  • 1½ cups buckwheat flour
  • 1 cup hazelnut flour
  • 1½ teaspoons baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • Zest of 2 medium oranges (about 5 tablespoons)
  • 1 cup dried figs, sliced very thinly

For the Frosting:

  • 1 cup coconut oil
  • 2 cups powdered evaporated cane juice
  • ¼ teaspoon sea salt
  • 2 teaspoons vanilla extract
  • Zest of 2 medium oranges (about 5 tablespoons)

Directions

1. To make the cake, preheat the oven to 350 degrees F and lightly grease a 9-inch cake pan.

2. In a large mixing bowl, combine the olive oil, maple syrup, water, and vanilla. In a separate bowl, combine the buckwheat and hazelnut flours, baking soda, salt, cinnamon, and cloves. Using an electric mixer, beat at low speed until the ingredients are combined. Mix the dry ingredients into the wet ingredients and thoroughly combine. Fold in the orange zest and figs. Pour the batter into the cake pan and bake for 50 minutes. It’s done when the cake bounces back after gently pressing a finger into the top.

3. To make the frosting, combine all the ingredients in a large mixing bowl. Using an electric mixer, beat at low speed until combined. Increase speed to high and whip until the frosting is creamy and smooth. You may need to scrape down the sides of the bowl a few times to be sure all the ingredients have been incorporated.

4. When the cake has completely cooled, frost it using a cake spatula or butter knife. For an extra-rich treat, carefully split the cake in half using a serrated knife and frost in the middle as well.


© 2011 Jennifer Katzinger
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 10 servings.

662kcal (33%)
337mg (14%)
76g
5g
40g (62%)
0g
21g (105%)
15g
3g
0mg (0%)
57g
4g
80mg
362mg
0mcg RAE (0%)
1mg (2%)
74mg (7%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
american-masala American Masala
by Suvir Saran
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?