Fresh Raspberry & Figs Cake

I was browsing through a recipe book and came across this fruity cake made of fresh raspberry and fresh figs. I never try fresh figs before! hahaha I only uses dried figs for brewing soups or just as snacks. Therefore I reminded myself to get hold of some fresh figs when they are in season :D Yes you don't always see fresh figs in the supermarket.  Love the combination of these two fruits, a good balance of sweet and sourish taste in this fruity cake. 

baking the cake in a 6" round pan

After baking...

Lovely slice!

Recipe ref : 'Cupcakes' by Carol Pastor

Ingredient

• 140gm fresh raspberries
• 1 tbsp castor sugar
• 2 fresh figs
• 225gm plain flour
• 2 tsp baking powder
• 120gm castor sguar
• 85gm butter, mealted
• 1 egg, lightly beaten
• 285ml buttermilk
• zest from 1 small orange 

Method

1. Toss raspberries with 1 tbsp sugar and set aside. Slice the figs into eighths.
2. Sift flour and baking powder into a mixing bowl. Stir in sugar. 
3. Combine butter, egg, buttermilk and zest and mix well.
4. Pour the liquid into the flour mixture and fold lightly. Do not overmix.
5. Add in half of the fruits and fold lightly. 
6. Pour the batter into a lined 6" cake pan. Place the remaining fruits over the top and press in lightly.
7. Bake in preheated oven at 180 deg cel for 25-30 mins or until a skewer inserted comes out clean.

Cook-Your-Books #23 @ Kitchen Flavours

Lemon Yogurt Cake

This is a dense and moist citrusy cake. Beside adding lemon zests into the batter, it is drenched with lemon-sugar syrup while is still warm making it really moist and lemony. I've omitted the glazing as I wanted it plain and simple. It tasted great with along a cup of hot herbal tea, a great way to relax for a while when the kids are having their noon nap :D 

Ingredient

• 180gm plain flour
• 2 tsp baking powder
• 1/2 tsp salt
• 250ml plain yogurt
• 200gm castor sugar
• 3 large eggs
• 2 tsp grated lemon zests
• 1 tsp vanilla paste
• 120ml vegetable oil
• 45ml fresh lemon juice

Method

1. In a mixing bowl, combine yogurt, 150gm sugar, eggs, zest and vanilla and mix well.
2. Sift over dry ingredients and fold till well incorporated.
3. Lastly add in oil and mix well.
4. Pour batter into a lined 8" x 5" pan and bake in preheated oven at 180 deg cel for 45-50mins or until a skewer inserted comes out clean.
5. Meanwhile, dissolve remaining 50gm sugar with lemon juice over low heat till sugar is well dissolved. Set aside.
6. When the cake is done, cool in pan for 10mins. Remove the cake and place on a rack over a baking pan. While the cake is still warm, slowly pour the lemon-sugar syrup evenly over the cake and allow it to soak in. Cool completely before slicing. 

Recipe ref : Barefoot Contessa

This post is linked to the event Little Thumbs Up (May 2015: Yogurt) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai