Recently i found another pasar pagi (morning wet market) nearby for my daily marketing. This market have more stalls and more things to buy. I have never seen fresh figs 无花果 selling in this kind of pasar pagi before. I was so happy when i stumbled upon fresh figs selling in one of the fruits stall the other day. The owner of the shop told me that I was lucky enough to get these figs as this is the first time and also the last time for him to sell these figs as there are not many people seem to "appreciate" these fruit, hahaha..he even discounted few ringgits for me..so I bought 4 for RM 8 only..
Aiyah, i should have thrown some of the seeds in my backyard to see whether it grow or not..but i was totally forgotten!
The taste of fresh fig is a bit plain but i realized that after baked, it became so flavourful ! taste nicer than fresh one.
I also added some frozen cranberries which I have kept for almost a year, bought it last Christmas but did not make use of it till now..Adding cranberries was kind of balance out the sweetness from the butter cake, good choice!
My husband who doesn't fancy on any cakes, also gave thumbs up to this cake!
At first, i was planning to make the fig cake in Jane's corner, but i was too lazy to separate eggs (she only use egg white) and also no oranges, last i changed the recipe to my favourite butter cake base..
Fresh Fig and Cranberries Butter Cake(recipe source: by Sonia aka Nasi Lemak Lover)
*makes one loaf
125g unsalted butter
A pinch of salt
2 large eggs
125g self-raising flour
50g frozen fresh cranberries, thawed
1tsp light brown sugar
2 fresh fig, tips removed, sliced
1. Pre-heated oven at 180C.
2. Beat butter and sugar till pale and creamy.
3. Add salt, then add egg one at a time, beat well.
4. Add in flour and milk alternatively, combine well.
5. Fold in cranberries, arrange fig on top, and sprinkle brown sugar.
6. Bake for 45 minutes, or until cake is golden and a toothpick inserted into the center comes out clean.