I’m a big fan of cakes and pastries. I love to “eat” them. And it looks like I have passed on this preference to my kids. We are all sweet-toothed. Therefore, to whet everyone’s appetite, a cake should be baked at least once a week. The nice thing is that none of us has a favorite cake. Therefore, I can bake whatever I want and it’s always good. Lucky me…

Here in Israel, there are many figs during the summer, and they taste heavenly, also they are very healthy, too. We ate a lot of them. At some point, it gets too much for us to eat only the figs, so I must come up with another variant. For a jam, it was a shame to open a whole bottle of wine, so I thought of baking.

I looked around online for a quick and easy recipe and was rewarded after a long search. On food52, there was a great recipe, which I have adapted to my kitchen.

I found the mixture of lemon, figs, and rosemary super exciting. And have to say … great! That was a feast for the senses.

So, and here is the recipe:

80 g. butter

120 g. brown sugar

10-15 fresh or dried figs (I cut them in 6-8 pieces each)

2 tsp. chopped rosemary dry or fresh (I have fresh rosemary from my garden)

2-3 tablespoons chopped walnuts (I crashed my small in a bag with a rolling pin)

240 g. sifted flour

1 tsp. baking powder

1/8 tsp salt

3 eggs (separate)

150 g. sugar

4 tbsp. lemon juice (freshly pressed)

Grated zest of 1.5-2 organic lemons

1 tsp. vanilla flavor

Rinse the figs and dice. Finely chop the rosemary (if not yet chopped). Chop the nuts coarsely.

Preheat the oven, put the baking pan with the butter in the oven, for 5 min. until the butter has melted. Spread the brown sugar in the baking pan. Spread the figs, the nuts and half of the rosemary on the figs evenly.

Dough: Sift flour, separate the eggs. Beat the egg whites until frothy and set aside. Mix well the egg yolk with sugar, add the lemon zest and the lemon juice and stir well with the whisk, add the rosemary and do not forget the vanilla flavor.

Add the flour to the yolk mass and mix, then carefully fold in the egg white with a spoon. Put the dough on the figs and back it at 180 degrees for about 40 minutes.

Take the cake out of the oven after the toothpick sample and let it rest for about 10 minutes. Turn the cake upside-down on a cake plate and …. voila!

We enjoyed it still warm with cold milk.

I hope you will enjoy it just as much as we did.