Orange-Fig Teacake with Caramel Glaze

Servings: 10

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 cups AP flour

1t baking powder

1/4t cardamom

3 eggs

6 fresh figs, halved

1/2 cup heavy cream, warmed 30 seconds in microwave

2 navel oranges

1/4 teaspoon salt

1/2 cup Sugar

1/4 cup Unsalted butter - (½ stick) melted

1/2t vanilla extract

4 cups Water

Equipment:

springform pan

mixing bowl

oven

frying pan

wooden spoon

sauce pan

microwave

Cooking instruction summary:

  1. You will need a 9" springform pan, or a cake pan with at least 2" high sides, sprayed with baking spray or buttered and sprinkled with the 2T of sugar.
  2. Preheat oven to 350 F
  3. Zest one orange and add the zest to your mixing bowl.
  4. Cut the peel off both oranges, removing all pith, and slice into 1/4" rounds.
  5. Cut the figs in half.
  6. Combine the softened butter, orange zest, and sugar. Beat until fluffy.
  7. Add the eggs, heavy cream and vanilla extract. Beat well.
  8. Sift the remaining dry ingredients into the batter and gently incorporate.
  9. Layer the figs and orange slices into the pan and spoon the batter on top.
  10. Gently spread the batter evenly over the whole and tap the pan to release air bubbles and ensure that the batter gets down into all the crevices between the fruit slices on the bottom.
  11. Bake at 350 F for approximately forty-five minutes, or until tester comes out clean. Let cool slightly before inverting the cake onto a rack to cool completely.
  12. While the cake is cooling make your caramel sauce.
  13. Combine sugar and water in saucepan over medium-high heat.
  14. When the sugar is a golden amber color turn off the heat and add the warmed heavy cream, stirring constantly with the wooden spoon. The sauce will react violently and bubble up; this is normal.
  15. Continue stirring and add the butter. Set aside to cool for a few minutes.
  16. Brush the glaze over the cake while the caramel is still warm.
  17. You will have leftover caramel sauce. Store in an airtight container in the fridge. Warm in the microwave for 15-30 seconds before use. You can drizzle some sauce on the plate before serving a slice of cake.

 

Step by step:


1. You will need a 9" springform pan, or a cake pan with at least 2" high sides, sprayed with baking spray or buttered and sprinkled with the 2T of sugar.Preheat oven to 350 FZest one orange and add the zest to your mixing bowl.

2. Cut the peel off both oranges, removing all pith, and slice into 1/4" rounds.

3. Cut the figs in half.

4. Combine the softened butter, orange zest, and sugar. Beat until fluffy.

5. Add the eggs, heavy cream and vanilla extract. Beat well.Sift the remaining dry ingredients into the batter and gently incorporate.

6. Layer the figs and orange slices into the pan and spoon the batter on top.Gently spread the batter evenly over the whole and tap the pan to release air bubbles and ensure that the batter gets down into all the crevices between the fruit slices on the bottom.

7. Bake at 350 F for approximately forty-five minutes, or until tester comes out clean.

8. Let cool slightly before inverting the cake onto a rack to cool completely.While the cake is cooling make your caramel sauce.

9. Combine sugar and water in saucepan over medium-high heat.When the sugar is a golden amber color turn off the heat and add the warmed heavy cream, stirring constantly with the wooden spoon. The sauce will react violently and bubble up; this is normal.Continue stirring and add the butter. Set aside to cool for a few minutes.

10. Brush the glaze over the cake while the caramel is still warm.You will have leftover caramel sauce. Store in an airtight container in the fridge. Warm in the microwave for 15-30 seconds before use. You can drizzle some sauce on the plate before serving a slice of cake.


Nutrition Information:

Quickview
266 Calories
5g Protein
10g Total Fat
38g Carbs
2% Health Score
Limit These
Calories
266k
13%

Fat
10g
16%

  Saturated Fat
6g
38%

Carbohydrates
38g
13%

  Sugar
17g
20%

Cholesterol
74mg
25%

Sodium
135mg
6%

Get Enough Of These
Protein
5g
10%

Vitamin C
17mg
21%

Selenium
13µg
19%

Vitamin B1
0.24mg
16%

Folate
63µg
16%

Vitamin B2
0.24mg
14%

Manganese
0.24mg
12%

Vitamin A
499IU
10%

Iron
1mg
9%

Fiber
2g
9%

Vitamin B3
1mg
9%

Phosphorus
82mg
8%

Calcium
73mg
7%

Vitamin B5
0.51mg
5%

Potassium
174mg
5%

Copper
0.1mg
5%

Vitamin B6
0.09mg
5%

Magnesium
17mg
4%

Vitamin D
0.54µg
4%

Vitamin E
0.47mg
3%

Zinc
0.46mg
3%

Vitamin B12
0.15µg
2%

Vitamin K
2µg
2%

covered percent of daily need
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