I am so glad so many of you want to make the baked falafel recipe I blogged about yesterday. You will love it!! So good…and good for you, too!
Last night I decided to make a cake recipe I saw on Cara’s blog. When I read the ingredient list I was simply intrigued…I’m a sucker for a unique ingredient list, what can I say?
But first, I had to track down fresh figs…which I found at Whole Foods. Trader Joe’s and other major grocery stores carry them this time of year. So if the below recipe piques your interest, don’t delay…figs are in season NOW! And aren’t they gorgeous???
Fresh Fig and Polenta Cake with Honey and Rosemary from Cara’s Cravings
1 1/4 cups (150gm) all-purpose flour
1/2 cup (75gm) yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (100gm) granulated sugar
1/2 cup vegetable canola oil
1 teaspoon vanilla extract
1 cup plain 2% Greek yogurt
1 cup chopped fresh figs (I used Black Mission)
1/3 cup honey (I used raw organic honey)
3 tablespoons water
2 large sprigs of fresh rosemary
Preheat oven to 350ºF. Grease a standard sized loaf pan.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a separate bowl, whisk the eggs, sugar, and vegetable oil until smooth. Stir in the yogurt and vanilla extract until fully incorporated.
Add the dry ingredients to the wet, and gently mix just until incorporated. Fold in the chopped figs and pour the batter into the loaf pan. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.
While the cake is cooling, stir the honey and water together in a small saucepan and add the rosemary sprigs. Bring to a boil, then simmer over medium heat for about 3 minutes. Turn off heat and let it cool off just a bit.
Poke holes in the top of the cake. Strain the warm syrup and pour it evenly over the cake. Cool completely before slicing. Serves 10.
Nutrition Information (per slice, 1/10th of loaf): 318 calories; 13.2 g. fat; 66 mg. cholesterol; 240 mg. sodium; 46.8 g. carbohydrate; 2.5 g. fiber; 6.1 g. protein
Result: Yummmm! So unique and wonderful! Mr. P liked it, too…totally surprising! The rosemary is definitely the star of the cake. It is lighter dessert taste-wise. The flavors are so wonderful, a small portion goes a long ways. Definitely making this again!
In addition to a fig hunt, I also went on a PUMPKIN hunt! Canned pumpkin, that is. For those not perusing the baking aisle lately, the stuff is HARD to find! Liquid(ish) gold, I tell ya!! My buddy Gina posted the other day about GFS carrying pumpkin in Columbus, so I had to check it out. The first GFS I went to was a miss, but they were able to direct me to a nearby GFS that did have pumkin in stock. In the form of 6 lb 9 oz CANS! I got 2 😀 That’s right…over 13 cans of pumpkin are in my possession! 😀
And until they get used, they’ll be staying in the garage…they’re HUGE!
I texted Gina immediately to thank her for the heads up! I’ve been searching high and low for canned pumpkin. I know Whole Foods carries it, but it is SOOOOOO spendy…there’s no way I could spend $3 on 15 ounces when I got over 13 POUNDS for $14.
Well, it’s college football and chili day! Can’t wait to turn Mr. P on to a NEW buffalo chicken appetizer!! And to try another new chili recipe, of course! I am thoroughly enjoying the Prevention Chili Contest!
Question: What’s your favorite kind of cake?