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Thursday, August 15, 2013

a seasonal fruity cake~








Fig, Champagne Grapes and Raspberry Cake

this recipe comes from zoe bakes, click the above link~

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 freshly grated nutmeg
2/3 cup sugar
1/2 orange zested
3/4 stick unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract *i used orange~
1/2 cup buttermilk (I didn’t have buttermilk so I substituted 1/4 cup milk + 1/4 cup plain yogurt)
10 figs halved
1 handful of champagne grapes
1 pint raspberries

Preheat the oven to 350° and butter an 8-inch square baking dish (or one with an equivelent volume).

In a small bowl rub the orange zest and sugar together and set aside. This will bring out the oils in the zest and perfume your cake. Whisk together all of the dry ingredients and set aside.

Cream together the butter and sugar on medium speed, about 3 minutes until light.

Add the eggs one at a time, beating for about 1 minute after each. Add the vanilla and mix in well.

Reduce the mixer and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2. You will end up with a think batter. With a rubber spatula spread it evenly in the pan.

Add the fruit decoratively over the batter.

Bake for about 50-60 minutes, or until it is golden brown and a skewer comes out clean.