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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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While looking for Middle Eastern recipes I came across this one on the internet listed as suitable for Ramadan. Ingredients:
1/4 cup unsalted butter, softened |
1 cup granulated sugar |
1 egg |
2 cups all-purpose flour |
1/2 teaspoon salt |
2 teaspoons baking powder |
1 cup evaporated milk |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1 cup fresh fig, chopped |
1/4 cup brown sugar, packed |
1/4 cup water |
2 cups fresh figs, chopped |
1 tablespoon lemon juice |
Directions:
1. Preheat oven to 350 degrees F, then spray 2 8-inch round cake pans with cooking spray.
2. FOR CAKE ~ In medium bowl, whisk together flour, salt & baking powder, then set aside.
3. In large mixing bowl, cream butter with sugar until fluffy.
4. Add egg & beat well.
5. Add flour mixture alternately with evaporated milk. Fold in vanilla & almond extracts & 1 cup of the chopped figs.
6. Divide batter between the 2 prepared cake pans & bake 30 minutes, or until a toothpick inserted into the center comes out clean.
7. FOR FILLING ~ In a saucepan, combine brown sugar, water, 2 cups of chopped figs & lemon juice.
8. Brink to a boil, then reduce heat to simmer & cook until thickened, about 20 minutes.
9. Spread thinly between the layers of the cake AND on top.
10. Slice, serve & enjoy!
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