Sticky Fig Pudding with Candied Fresh Figs

Recipe courtesy Chuck Hughes

Total Time: 2 hr 15 min

Prep: 30 min
Inactive Prep: 10 min
Cook: 1 hr 35 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

Fig Cake:

1 stick unsalted butter, softened, plus more for greasing pan

20 dried, tender figs, cut in half

2 (4-inch) cinnamon sticks

2 cups dark brown sugar

1 teaspoon vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

2 teaspoons baking soda

Toffee Sauce:

1 stick unsalted butter

2 cups dark brown sugar

2 cups heavy cream

1 teaspoon vanilla extract

Candied Fresh Figs:

2 cups sugar

6 fresh whole figs, halved

Directions
Directions
Chuck creates warm sticky fig pudding with candied figs smothered in decadent toffee sauce.

Directions
Ice cream, for serving, optional
For the cake: Preheat the oven to 350 degrees F. Butter a 7 by 11-inch baking dish.
In a medium saucepan, bring the figs, cinnamon sticks and 2 cups water to a boil and then let simmer
over medium heat until almost all the liquid has evaporated, about 10 minutes. Discard the cinnamon
sticks. Set aside.
In a food processor, beat the softened butter with the brown sugar and vanilla extract until the mixture
is creamy, about 2 minutes. Beat in the eggs, 1 at a time, scraping down the side of the bowl after
each addition, and continue beating until the mixture is light, about 3 minutes. Add the fig mixture and
process until pureed. Add the flour and baking soda. Pulse just until a smooth batter forms. Set aside.
Scrape the batter into the prepared baking dish and bake until the fig cake is springy and a toothpick
inserted in the center comes out clean, 50 to 60 minutes.

1 unt nesrat b, dedurizat, plus mai mult de gresare pan

20 uscate, smochinele licitaie, tiate n jumtate
2 (4-inch) scorioar bastoane
2 cesti de zahr maro inchis
1 lingurita extract de vanilie
2 oua mari
1 1 / 2 cesti faina
2 lingurite de bicarbonat de sodiu

toffee Sos:
1 nesrat stick-unt
2 cesti de zahr maro inchis
2 cesti smantana

 1 lingurita extract de vanilie

confiate smochine proaspete:

2 cesti de zahar
6 ntreg smochine proaspete, njumtit

Almond, Pine Nut, Apricot Crumb Cake

Recipe courtesy Giada De Laurentiis

Total Time: 1 hr 10 min

Prep:15 min
Cook:55 min
Level: Intermediate
Yield: 6 to 8 servings

Ingredients

1/2 cup whole almonds (=100 grame), toasted, plus 1/4 cup (=20 grame) sliced almonds,
toasted

1/4 cup pine nuts, toasted, plus 1/4 cup

1 1/4 cups all-purpose flour = 140 grame faina

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs

1 1/4 cups sugar = 250 grame zahar

1 1/2 sticks butter, melted =170 grame unt

1/3 cup milk=80 ml

1/4 teaspoon almond extract

1/2 cup chopped dried apricots= 85 grame

Directions
Directions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.
Combine the whole almonds and 1/4 cup pine nuts in a food processor. Pulse the machine until the
nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir
to combine and set aside.
In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick
and pale yellow. Add the butter, and milk. Stir in the almond extract and apricots. Gently stir in the dry
ingredients. Pour the batter into the prepared cake pan. Sprinkle the top of the cake with sliced
almonds and remaining 1/4 cup pine nuts. Bake until the cake is cooked and a toothpick comes out
clean, about 50 to 55 minutes. Let the cake cool on a wire rack. Use a knife to loosen the edges. Turn
the cake out, slice, and serve.

migdale 1 / 2 ceasca ntreg (= 100 grame), prjit, plus 1 / 4 ceasca (= 20 grame)

migdale feliate, prajite
fructe cu coaj lemnoas 1 / 4 cana pin, prajite, plus 1 / 4 ceasca
1 1 / 4 cani faina = 140 grame Faina
1 lingurita praf de copt
1 / 2 linguri de sare
4 oua mari
1 1 / 4 cesti de zahar = 250 grame Zahar
1 1 / 2 bete unt, topit = 170 grame unt
1 / 3 cana de lapte = 80 ml
1 / 4 lingurita extract de migdale
1 / 2 cana caise uscate tocate = 85 grame
de ghidare
de ghidare
Se incalzeste cuptorul la 350 grade F. Unt i fin o tigaie de 9 inch tort.
Combin de migdale ntregi i fructe cu coaj lemnoas 1 / 4 ceasca de pin ntr-un
procesor de alimente. Pulse maina pn la nuci sunt fin mcinate. Se transfer
fructe cu coaj lemnoas ntr-un bol mediu. Adaugati faina, praful de copt i sare. Se
amestec pentru a combina si se pune deoparte.
ntr-un castron mediu, folosind un mixer electric bat oule i zahrul pn cnd
amestecul devine gros si galben pal. Adugai untul, i lapte. Se amestec extractul
de migdale si caise. Uor se amestec n ingredientele uscate. Se toarn aluatul n
tava tort pregtit. Se presara partea de sus a tort cu migdale feliate i restul de fructe
cu coaj lemnoas 1 / 4 ceasca de pin. Coacei pn la tort este fierte si o scobitoare
iese curat, aproximativ 50 la 55 de minute. S se rceasc tort pe un raft de srm.
Folositi un cutit pentru a desface margini. ntoarcei tort afar, felie, i se servete.

ntr-o crati medie, se aduce smochine, bete de scortisoara si 2 cani de apa la fiert
si apoi se fierbe la foc mediu, pn cnd aproape tot lichidul sa evaporat, aproximativ
10 minute. Aruncai bete de scortisoara. Retrase din circuitul agricol.
ntr-un procesor de alimente, bate untul nmuiat cu zahar brun si extract de vanilie,
pn cnd amestecul este cremos, aproximativ 2 minute. Beat n ou, 1 la un
moment dat, decopertarea n jos n partea a castron dup fiecare plus, i se continu
btaia pn cnd amestecul este lumina, aproximativ 3 minute. Adugai amestecul
de smochin i pn la procesul de pure. Adauga faina si bicarbonat de sodiu. Pulse
doar pn se formeaz o aluat neted. Retrase din circuitul agricol.
Rzuii aluat n vasul de copt preparat i se coace pn la tortul de smochin este
elastic i o scobitoare introdusa in centrul iese curat, 50 la 60 de minute.