Brandied Figs Breakfast Cake

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Audrey and I are driving to Tahoe today.  The week of President’s Day had been called Ski Week in Angela and Audrey’s school for a long time until it was changed to President’s Week for political correctness. We never took the girls to the slopes when it was Ski Week simply because Peter and I are not skiers, but I liked the sound of Ski Week. It sounds a lot more fun than President’s Week. Political correctness can be so dull sometimes, certainly in this instance in my opinion. A few of Audrey’s friends are on the slope this week and she really wants to join them.  Audrey will be learning how to ski while I drink hot chocolate and read. I got up early to make this delicious breakfast cake with brandied figs for us — after all it is Valentine’s Day and figs have been an aphrodisiac associated with love and fertility since ancient Greece.

There is no added fat in this cake other than the  natural oil in the almond flour, but the cake is very moist.  These Calimyrna figs are so sweet that you need very little sugar. We had this for breakfast, but it is also a great afternoon snack or a dessert. Try it. It will pick up your spirit and mood without feeling guilty afterwards. 

Happy Valentine’s Day!

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Brandied Figs Breakfast Cake (Gluten-free, No added sugar, Low-fat, Nutrient-rich)

Ingredients:

1/3 cup almond flour

1/3 cup + 2 tablespoon oatmeal four (I made mine from oatmeal in my Vitamix)

4 to 5 tablespoons xylitol or sugar (I used xylitol)

1 tablespoon additional xylitol to make powered sugar for dusting

3 large eggs, beaten

1 teaspoon baking powder

1 teaspoon pure vanilla extract

2/3 cup non-fat Greek Yogurt (I used Fage)

1 1/2 heaping cups brandied figs (see recipe bellow)

1/4 teaspoon xanthan gum (optional)

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Ingredients for Brandied Fig:

10 to 12 sun-dried Calimyrna figs

1/2 cup brandy

3/4 cup water

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Preparation:

In s small sauce pan, boil the figs in the water to soften them. When they are soft, pour in brandy and boil a few more minutes on high until the liquid is reduced to half.  Drain figs and cut into thick slices.  Set aside.

Pre-heat oven to 350c.  Grease an 8×8 baking dish.

Mix all dry ingredients well in mixing bowl.  Beat the eggs with vanilla and pour into the mixing bowl.  Add yogurt and mix all ingredients until it is smooth.  Add the figs and stir a little, but not too much.  Pour mixture into the baking pan.

Bake for 35 to 40 minutes or until a toothpick inserted into the center no longer sticks.  Cool on rack for about 15 minutes before slicing into 16 squares. Dust with powdered sugar before serving.

I made powdered “sugar” in my coffee grounder with 1 tablespoon of xylitol.

In s small sauce pan, boil the figs in the water to soften them. When they are soft, pour in brandy and boil a few more minutes on high until the liquid is reduced to half.  Drain figs and cut into thick slices.  Set aside.

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Brandied Figs with Dark and White Chocolate

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Peter would receive many bottles of cognac, whiskey or brandy for Christmas every year.  Most of them stay in the cellar for a long time.  We have decades-old bottles sitting on the dusty racks waiting for a purpose.  Well, Valentine is in the air. I decided to put a bottle of Arakadz 7 star brandy to good use. These seductive, decadent and irresistible brandied figs will make anyone swoon. Try it. 

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Brandied Figs Filled with White Chocolate Truffles and Dipped in Dark Chocolate

Ingredients:

20 large dried Calimyrna figs (I used Happy Village Organic)

1 cup brandy

1/2 cup water

1 86% dark chocolate bar (I used Ghirardelli Intense Dark 90g bar)

20 Lindt White Chocolate Truffles

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Preparation:

Soak figs in 1 cup of brandy and 1/2 cup of water overnight. Boil the figs in the soaking mixture on high without lid for 5 minutes or so to reduce the liquid to about half.

Drain the figs. Using a small knife, one by one cut the butt of the fig just enough to push in the which chocolate truffle. Set aside on a plate.

Cut the chocolate bar into small pieces and leave it in a bowl. Boil water in a steamer.  Turn stove to simmer. Put the bowl of chopped chocolate in the steamer until melt.

Leaving the bowl in the steamer as you dip the figs one by one.  Put them on a greased baking dish or parchment paper lined baking dish. Leave it in the freezer for 10 minutes or leave it in the fridge for 30 minutes or longer.

Serve at home temperature.

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