Fig & Pear Cake

One of my favorite times of the year is the fall season. I love it when the fruits and veggies at the farmers market change signaling a new season is upon us. Tip: slightly toast by the slice with a little bit of ghee to warm it up and give added texture to the moistness of the cake!

Yield: 1 9-inch cake Prep: 20 minutes Cook: 25-30 minutes

INGREDIENTS

1-pack organic figs (preferably fromm the farmer’s market)

2 small-medium firm pears

1 1/2- 2 cups fig yogurt (preferably from the farmers market. If it’s not available see below for recipe)

6 tablespoons ghee, melted

1⁄2 cup raw cane sugar

2⁄3 cup (240 ml) buttermilk

1⁄2 teaspoon vanilla extract

11⁄2 cups (130 grams) whole einkorn flour

2 teaspoons baking powder

1 teaspoon Sweet Masala (see recipe below)

1⁄4 teaspoon baking soda

1⁄4 teaspoon Soma Salt (chandika.com)

Directions

1. Heat oven to 375°F. Prep 9-inch cake pan by lining it with ghee and dusting it with einkorn flour.

2. Peel the pears and grate them using the larger holes. In a bowl, stir in the ghee, sugar, buttermilk, and vanilla until combined.

3. In a separate bowl, stir together the flour, baking powder, masala, baking soda and salt. Gently fold this dry ingredient mixture into the wet batter until just combined; do not overmix.

4. Pour the batter into the cake pan. Bake for 25 to 30 minutes, check with a toothpick inserted into the center if it comes out comes out batter-free it’s ready.

5. Cool the cake in the pan for 10 minutes, then transfer to a cooling rack.

6. Slice the figs in half. When cake is cool spread the fig yogurt evenly. Place the sliced figs on top of the yogurt. Serve at room temperature.

7. Store cake in refrigerator for up to 3-5days. Slightly toast the bottom of each piece with ghee to warm and give it added texture. Enjoy!

   Fig yogurt

   2 cups plain organic yogurt

   3/4 cup fresh figs

   1 tbsp honey

   1. In a blender, add all ingredients. Blend till mixed. Store in refrigerator for up to 3-5 days.

   Sweet Masala

   1 tbsp fennel seeds

   1 tbsp coriander seeds

   1 tbsp dried rose petals

   1 1/2 tsp cinnamon pieces

   3/4 tsp cardamom seeds

   3/4 tsp vanilla extract powder

   Place all the ingredients in an electric grinder or mortar and pestle. grind into a fine powder. Store in an airtight jar.