Figs, one of the oldest fruit cultivated and consumed by humans traverses global cultures and complex history. Fresh, dried and preserved figs have carried many a generations through culinary experience of reaping its sweet benefits.
When I saw my parent’s fig ( Anjeer) tree in Kashmir this summer, I was in complete awe. It took my dear friend Imtiaz a fair amount of effort to climb up and get me a basket. My newly planted tree in Virginia seemed dwarfed and needed way too much maintenance.
I am not giving though, my Virginia tree now is freshly fertilized and nurtured and although just a few months old has delivered a few fruit.
When you don’t have enough figs growing, there is always the local market. Beautiful figs were calling me and I brought them home.
This recipe is simple with drained thick yoghurt, toasted walnuts and a drizzle of saffron infused honey. The walnuts and saffron are from Kashmir which are the absolute best. Be careful not to burn the walnuts and just lightly toast them.
Please note that I used drained coconut yoghurt so this version is DF. Experiment to your taste.
I have paired this with my coconut orange cake.
Figs with walnuts, yoghurt and honey
a simple summer dessert
- 5-6 fresh figs slices
- 1 cup drained Greek yoghurt or drained coconut yoghurt
- 1/2 cup toasted walnuts
- 1/2 cup raw organic honey
- 1 pinch saffron
- 1/4 tsp lemon zest
- 1/4 tsp orange blossom water
- Squeeze of 1/2 lemon
- Warm the honey over low heat with saffron, lemon zest, orange blossom and lemon juice for 5 mins. Don’t not let it boil. Let it cool to room temperature.
- Toast Walnuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Let them cool
- Serve yogurt and figs drizzled with warm honey mixture and topped with toasted walnuts. A slice of cake pairs perfectly.
It’s been a long time since I shared with my friends at Angie’s Fiesta Friday so here goes. Thanks to the cohosts this week Colleen @ Faith, Hope, Love & Luck and Alex @ Turks Who Eat
The beauty of a simple cake sweet and infused with grated orange peels and coconut. This recipe is perfect for a sunny weekend afternoon which I spent making this with my teenage daughter.
This cake speaks to you with its simplicity and yet complex flavors. Use a organic whole fat coconut milk, really good grass fed butter and home dried orange peel and it will amplify the flavors. Butter can be softened at room temperature or a few seconds in the microwave. I much prefer the room temperature approach
I personally don’t have much of a sweet tooth ( and therefore less sugary recipes on my blog :() but making this for my family is always a labor of pure love.
You can frost this cake with whipped cream or coconut cream cheese frosting. I kept it simple and naked to its own glory. A dollop of fresh cream on the side will add the minimal right touch.
Coconut Orange Cake
The beauty of a simple cake sweet and infused with grated orange peels and coconute
- 2 cups organic cake flour ( Trader Joes)
- 1 cup shredded coconut flakes ( unsweetened)
- 1 tablespoon baking powder
- ½ teaspoons kosher salt1 cup
- 1 cup/1 can whole coconut milk
- 1 stick of organic grass fed butter ( softened)
- 1 1/2 cups organic granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 tsp orange extract
- 3/4 tsp ground orange peel
- 3 large eggs
- In a large bowl, use an electric hand mixer to beat sugar and butter on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl. Add eggs, one at a time, beating each egg until well incorporated before adding the next one.
- Add coconut milk, vanilla and orange extracts and beat for 2 more minutes.
- The mixture should be pale and fluffy
- Mix flour, baking powder, salt and coconut in a bowl.
- Add the dry ingredient in small increments to the wet ingredient and continue to blend with the mixer.
- Using a 9 inch cake pan, grease with butter and dust with flour.
- Pour the cake batter in the pan and bake at 350 for 45-50 mins until a toothpick inserted in the center comes out clean.
- Dust some fine sugar on the cake and serve with coconut flakes, whipped cream and berries or with orange slices.
This cake is at the Fiesta Friday #166 table withAngie and co-hosted by Mollie and Ginger.
Also sharing at