Fig and Thyme Skillet Cake with Honey Glaze

Figs

Have you got a few figs that are over ripening by the minute so they are slightly too soft to enjoy in a salad. Never throw them out. Zero waste movement means there is always a way and a cause for older fruits and veggies, to give them a new life and give you value for every cent you spend. If there are no figs lying around in your pantry or fruit bowl, run to the shops before the season ends for these purple and green marbled jewels because this recipe is hard to beat.

Fun fact; did you know that before they used refined sugar to sweeten food and food products, figs were used as a natural sweetener. There is no doubt that the fig’s inner and outer self just melts in the mouth when it’s at peak ripeness. You can almost say its flesh is rather perishable when placed on the tongue or heated. For these purposes, the fig was so easy to adapt into different recipes when a sweet element was needed. Figs also have;

• high levels of fibre

• high levels of iron

• low in calories

• low in carbohydrates

• low in fat

• contain essential probiotics

• high in calcium

• high in potassium

if you don’t know what these levels mean, figs help in;

• gut health

• bone density

• act as a natural laxative

• improve digestion

• support good bacteria in the body

Now, I know it sounds weird incorporating the health benefits of figs when they are wrapped round ripples of thick vanilla infused batter. But, just because you eat figs amongst fluffy cake layers doesn’t mean the health effects disappear. There are a number of salads, main meals and side dishes that incorporate fresh figs in their purest and most healthy form but we all need a treat at some point, am I right? Also, when you buy figs on mass because the season seems to come and go too quickly in years past, some do ripen too quickly or have been transported in poor form. This sort of fig is perfect for cooking and cake baking; throwing them out means missing a damn good treat and doing your part in the #zerowaste movement.

The Pairing

I have used the homogeneous trio of figs, thyme and honey here because it truely is a match made in heaven. Bringing a nutty/woody element too fruity and sweet elements, creates are really unique composition of flavours. If you do not have or do not like figs, you can replace these with other stone fruits like peaches, nectarines, plums, mangos or apricots. With some of these other stone fruits, I would either replace the thyme with rosemary, basil or oregano due to flavour pairings. Take a look at the pairing chart I have written below;

• mango - mint or tarragon

• apricot - oregano

• peach - basil

• nectarine - basil

• plum - rosemary or marjoram

Skillet Shape

The reason why this cake is baked into a skillet pan is based on a few different factors;

1. cooking with fruit, unless it’s blended completely into the batter, is nice to see the pattern on the top of the sliced fruit

2. the skillet pan has a rather thick bottom to it and this allows the cake to bake evenly - the heat resonates the bottom, cooking the underneath of the cake at the same speed as cooking the middle and surface.

3. this cake is made for scooping out individual spoonfuls because you will start with one but stopping after that will prove to be harder than initially thought

If you do not have a good skillet pan either invest in one that will come in handy way more than you think. I used and would highly recommend my favourite cast-iron and kitchen ware brand, Victoria Cookware. Their quality is beyond questionable and although they are based is in Colombia, they have distribution centres all over Europe, Australia and the US so shipping won’t be a problem or ridiculously expensive. If you want this cake ASAP, you can also use another oven proof pan or two cake tins.

Make sure to line your pan with either butter and then flour sprinkle. The easier way is with Pely cake liners which fit any and all shapes. Place them in the pan and pour the batter on top. The liner fits to the size and shape of the pan you’re using. The best part in using Pely cake liners is when your cake is baked, you can easily remove the cake out of the pan without actual spring cake pans, and there is no washing up! Yeah, the amount of time I spend washing up, this is everything…

Alrighty, that’s all from me. I hope you enjoy this one as much as I have. Get out there and stock up on these prestigious purple gems. If your kitchen is already lined with ageing figs, put them to good use and save on waste as well as filling up those hungry bellies at the same time.

Enjoy

xx

Fig and Thyme Skillet Cake with Honey Glaze

Ingredients 

For the cake

• 1 1/3 cups caster sugar 

• 125 grams butter, room temperature 

• 2 eggs

• 1 tsp salt

• 1/2 tsp vanilla

• 1 tsp dried thyme, plus fresh sprigs for garnish (optional)

• 1 1/2 cups milk (I used oat milk but your preferred milk is fine)

• 2 tsp baking powder 

• 2 1/2 cups all purpose flour

• 4-5 fresh figs

Glaze

• 2 cups icing sugar 

• 1 tbsp margarine, room temperature 

• Pinch of salt 

• 1 tbsp honey 

Method

In a standing electric mixer, fitted with a paddle attachment, whisk together the butter and sugar for around 8 minutes or until pale. Add the eggs, one at a time, beating between each and along with the second egg, add the vanilla.

In a seperate bowl, sift the flour, salt and baking powder. Alternate flour mixture with milk in three parts, beginning with the flour. Gently mix between each and only for 10-20 seconds to avoid over mixing. 

In a small bowl, break up 2 or 3 figs and squish with a fork until runny. Cut the remaining two figs, length ways for the top - set aside.

The the flour and milk have both been completely incorporated add the dried thyme and the squish figs. Mix gently until evenly distributed. 

Using Pely’s Cake shells or you can also grease the pan with butter and then flour, pour the batter not a skillet pan. Evenly spread the batter and then top with the fig slices and fresh sprigs of thyme. Bake in an oven, preheated to 190℃ for 45-60 minutes. Cover with aluminium foil for the first half and then remove it for the second.

Remove from the oven when the surface is golden brown and when a cake tester is inserted, it comes out clean. Leave too cool.

For the Glaze

In a small bowl, melt the butter in the microwave or over boiling water. Add half the icing sugar along with 1 tablespoon of boiling water. Mix well until combined and then add in the other half of the icing sugar along with the salt. Again, mix until combined. Add the honey and incorporate. 

Pour the icing over the surface of the cake after it has cooled for 20-30 minutes. Spread to evenly cover the cake. Serve warm.