October 25, 2011 – Ursula of Cookie Rookie chose A Fig Cake for Fall on page 198 of BFMHTY by Dorie Greenspan. So pleased I am posting this on the Tuesday that it is booked for!
In sultry Darwin, (that’s a polite way of describing 90F during the day 80F as the minimum temp overnight and 80% humidity) No fresh figs to be found. I do have a couple of fig trees in pots but it is the wrong time of year for me. I decided since the fruit was going to be poached, I would use dried figs. (Very tempting to go to my usual sub of a drained jar of morello cherries). From the P & Q it sounds like there were quite a few subs for the fresh figs. I am pleased I stayed fairly true to the intent of the recipe and used the dried figs.
It all worked well. The figs are yummy in their tawny port and honey jus. The cake is moist and slices well. The problem with this cake lies with me. I love cornbread. I love polenta. I even make mush from scratch now and then. I just don’t get excited about polenta in cakes. I keep trying, but I am not there yet.
Check the blogroll and see if others felt the polenta love.