I just love figs! It is one of my absolute favourite fruits. Two of my fellow food bloggers recently posted recipes that featured figs as the main ingredient so naturally I just had to get my hands on something figgy! After eating a punnet or two at a price that I could not really afford, I started thinking about my blog. Realising the main reason I bought figs in the first place was to create something decadent that I could blog about!
The only problem was that I could not think of anything fabulous to make. Although figs are well suited to be used in savoury recipes, I wanted to create something sweet; a pudding or maybe a cake.
But the inspiration just did not come. I started looking through my recipe books and soon explored my mom’s old food scrapbooks. Although I never did find any fig-spiration, I came across this recipe for a lemon cake pudding! Immediately I was annoyed because what is it; a cake or a pudding? Who knows? But I do remember my mother used to make something similar. She served it hot so I’m guessing she considered it a pudding – that seems like a good standard to judge whether something’s a pudding or cake, yes?
Anyway, I decided to make this lemon cake into individual small cakes. I served it with cream, but I think Crème fraîche will be the perfect accompaniment to this dessert. The sourness of this dessert provides a perfect ending to a rich meal.
- 125g soft butter
- 125ml caster sugar
- 2 extra large eggs
- 250ml self raising flour
- Grated rind of 1 lemon
- 125ml buttermilk
- 80ml lemon juice
- Another 125ml caster sugar
- 45ml water
- Grated rind of another lemon
- Pre-heat the oven to 180⁰C.
- Grease six baby cake tins or a 6-hole muffin pan with butter or spray with a non-stick cooking spray.
- Beat the butter and caster sugar until light and fluffy.
- Add eggs, one by one, beating after each addition.
- Sift the self raising flour into the butter mixture, Add the lemon rind and buttermilk and stir until just combined, taking care not to over mix the dough.
- Spoon the mixture into the prepared pans and bake in the pre-heated oven for approximately 20 minutes.
- In the mean time place the lemon juice, caster sugar, water and 5ml of the grated rind into a saucepan. Heat over low heat and stir until the sugar is dissolved and remove from the heat.
- Let the cakes stand for a couple of minutes, when removed from the oven. Move onto a cooling rack and pour the hot syrup evenly over the cakes.
- The cakes can be served hot or cold, as is, or with cream or crème fraîche.