Raspberry-and-Fig Cake
Recipe from
Food & Wine
"I snagged this dessert from my Scandinavian grandmother," says Mehmet Gurs. "She used a wood-burning oven, a cast-iron skillet and fresh island berries." Use additional raspberries when figs are not in season.
Servings:
Makes one 9-inch cake
Prep Time:
1 hr 20 mins
Total Time:
1 hr 40 mins
Ingredients
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Dry bread crumbs, for dustingsee savings
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1 1/2 cupsgranulated sugarsee savings
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3large eggssee savings
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1 stickunsalted butter, meltedsee savings
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3limessee savings
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1 1/2 cupsall-purpose floursee savings
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Finely grated zest of 3 limessee savings
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1/2 pintraspberriessee savings
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4figs, cut into eighths, or additional 1/2 pint raspberriessee savings
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Confectioners' sugar, for dustingsee savings
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Directions
1.
Preheat the oven to 350 degrees. Butter a 9-inch springform pan and coat with bread crumbs. In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest. At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
2.
Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs. Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
3.
Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.
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