Caramelized Fig Cake

Caramelized Fig Cake

2 ½ cups gluten free flour
½ teaspoon xanthan gum
1 ¾ cups brown sugar
½ cup butter
3 (each) eggs
½ teaspoon vanilla extract
1 teaspoon salt
⅔ cup roasted fig jam (see recipe below)
1 Tablespoon baking powder

Combine flour, salt and baking powder. In a KitchenAid mixing bowl, add butter, brown sugar and fig jam. Mix with a paddle until light and fluffy. Then, add the eggs one by one. After the eggs, add the dry ingredients. Pour the mixture into a 9”x13” pan that is lined with foil and sprayed with pan spray. Bake at 325 degrees Fahrenheit for 15 minutes, then rotate and bake another 15 minutes. After cooking, cool completely and cut circle shapes out of the cake. To caramelize the cake, pour a thin layer of sugar in a pan, and cook it over medium-high heat until the sugar starts to turn light amber in color. Add two Tablespoons of butter, mix the caramel with the butter, and roll the cakes in the caramelized sugar. Once completely coated, take the cake out of the pan (Caution – it will be very hot!), and place onto parchment paper to cool.

Roasted Fig Jam

4 cups fresh figs
¼ cup saba
1 Tablespoon butter
2 Tablespoons honey

Combine all ingredients in a small ovenproof pan. Bake at 350 degrees for 30 minutes, then blend until fully pureed. Let cool.

To Plate:
Place a scoop of vanilla ice cream (We infused ours with dried fig leaves!) in a bowl, then place the cake on top. Surround the cake with your favorite seasonal jam. Enjoy!