Fresh fig cake

This delightful cake involves assembling rather than baking, and is a perfect way to make the most of fig season.

Fresh fig cake Credit: Ignacio ‘Nacho’ Urquiza

• serves

  6

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 2 kg ripe but firm, fresh figs
• ⅓ cup (75 g) vanilla sugar
• 1 cup (250 ml) whipping cream, plus extra to serve
• 7–8 individual meringues
• ½ cup (120 ml) cognac or brandy (optional)

Chilling time: 5 hours

Instructions

1. Peel the figs carefully, from the stem end downwards, then cut in half lengthwise.
2. Line a fluted ring mould with clingfilm and arrange the figs cut side down, layering them with the vanilla sugar and pressing them a little with your fingers and the palm of your hand. Continue until you have used up all the figs and sugar, and the layers reach 2 cm below the top rim of the mould.
3. Refrigerate for at least 4 hours or overnight with something heavy on top of the figs to keep them compressed, such as food cans.
4. A couple of hours before serving, whisk the whipping cream to firm peaks. Spread the cream over the figs, cover them with plastic wrap and return to the refrigerator to set.
5. Immediately before serving, remove the mould from the refrigerator and peel back the plastic wrap. Press the peaks of the meringues into the cream, so their flat bases are level with the surface of the cream, spacing them evenly around the ring mould. Flip the mould upside down onto a round serving platter. Using the plastic wrap lining to help you, lift off the ring mould.
6. If you like, heat the cognac or brandy carefully in a metal ladle over a direct flame and, using a long match, ignite and very carefully pour over the figs. Let the flames subside before serving, with whipped cream.

 

Images and text from The Mexican Vegetarian Cookbook by Margarita Carrillo Arronte, photography by Ignacio ‘Nacho’ Urquiza. Published by Phaidon (RRP $74.95).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.