I finally started to feel the change in season. The crisp autumn wind is here and so are early morning chills. There are some rare glimpses of autumn shades here and there but mostly, the leaves are changing color from green to brown. Sun’s direction has changed and I have shifted my indoor basil plant from its original place to get more sunlight, hoping that it would survive the season.
At times, the temperature shoots up giving us a feel of summer once again but on most days, it’s perfect – neither too hot nor too cold. Cooking and baking has become more fun. It’s doesn’t make me sweat rather it warms me up. Fall fruits and vegetables have crowded the market and we are indulging as much. So, the other day when I craved for an uncomplicated and comforting cake, I reached out for figs. And our home smelled autumn! This is what I love the most about baking with fresh fruits.
I fell in love with fresh figs at the very first bite. The smooth feeling from its leathery skin, the petite size that can perfectly fit even in a baby’s hand and the beautiful red seeds. No peeling, no fuss, no runny juice, no mess! And it’s extremely photogenic.
It was one of those effortless baking experiences. A quick whisk and the cake batter was ready. A few chops and the topping was ready. When the ingredient itself is so gorgeous, why muddle with it? It can be served as a tea cake or fancy it up with some honey lemon drizzle on top for that extra richness and refreshing flavor. Either ways, it will taste light and moist. It’s neither too dense nor overly sweet. The cake stayed fresh and moist for a week in the refrigerator.
Adapted from this book, the cake made my day. And Arvind gave me a *thumbs up* even though he doesn’t like fig that much!