Ginger Fig Cake
1.5 cup sugar (I used unbleached)
1 tsp baking soda
1 tsp sea salt
1 tsp ground ginger
1/2 cup shortening (I used organic palm)
1 cup whey (to react with the baking soda)
1 tsp vanilla
3 egg whites, beaten fluffy
1 cup mashed fresh figs
Cream sugar and shortening. Add remaining ingredients and mix well. Bake in greased bundt pan for about 40 to 45 minutes at 350° F. / 180° C. or until done.
- Made a very tender, moist cake.
- I use whey because I have lots of it from cheese making. Of course you can substitute buttermilk for the whey. Or milk, but if you don't use baking powder, an acid such as cream of tartar, will need to be added to work as leavening with the baking soda.
- Thank you to Laura (Polymath Chronicles) for mentioning she liked ginger with figs. Tasty!
Cinnamon Ice Cream
1 cup goat cream
1/2 cup sugar (I used unbleached)
pinch sea salt
3 egg yolks
1.5 tsp cinnamon
1 tsp vanilla
- I use goat milk because I have goats.
- The amounts are small because I use a Cuisanart 2 quart ice cream freezer
- Until recently, I had been using a no-cook ice cream recipe. Renee (Forgotten Blog) mentioned the cream seemed to become grainy with the no-cook recipes, so I tried a "custard style" cooked recipe. I think she's right. It's not necessarily harder to make, it just requires a little planning ahead.
Ginger Fig Cake & Cinnamon Ice Cream © September 2013