Chocolate Fig Cake
Fig season is in full swing here in California, and I'm lucky enough to have a friend with a fig tree who likes to share. I commonly see figs on cheese boards, in salads, but let's be serious, I want to eat them with chocolate. So I came up with this beautiful chocolate fig cake, which of course needs nuts, so that is were Bert's Bites Chunky Almond Snack comes in.
When I come to the end of my jar of Bert's Bites, I save the small bits and pieces and continue to add them to my morning yogurt for a slight crunch, or have found baking into desserts is a sure-fire hit! So, I took about a 1/4 cup of the small bits, but also picked out the loose whole almonds, because I wanted nuts in this cake as well. What turned out was pretty much amazing. Chocolatey, figgy, nutty goodness. Felt almost like eating a healthy brownie to me.... try it for yourself!
- 1 1/2 cups figs, chopped
- 2 large eggs
- 1/4 cup cane sugar
- 1/2 cup canola oil
- 1/2 teaspoon extract
- 1 1/4 cups all-purpose flour
- 1/3 cup Dutch processed cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup Bert's Bites small bits
- Handful of Bert's Bites Almonds
- 3/4 cup dark chocolate, chopped
- 3 figs, sliced in half
Preheat oven to 350°F and line a 9x5-inch bread pan with parchment paper and grease with butter or cooking oil.
In a large bowl, mash 1/2 cup of figs with a fork. Add eggs, sugar, oil, and vanilla and stir until combined.
In another large bowl, combine flour cocoa powder, Bert's Bites bits, baking powder, and salt. Add the egg mixture into the flour and stir until just combined. With a spatula, fold in remaining figs, 1/2 cup chocolate, and Bert's Bites Almonds.
Pour evenly into the prepared pan and garnish with the remaining chopped chocolate and sliced figs. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Use the parchment to carefully lift the cake out of the pan and allow to cool slightly before slicing.