Ingredients
Tap to tick offDough
- 3 Eggs
- 1 Cup Vegetable Oil
(or 0.5c oil, 0.5c applesauce) - ½ Cups Water
- 1½ Tsp Vanilla Extract
- ½ Cups White Sugar
- ½ Cups Brown Sugar
(can half!) - 2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- 1 Pinch Fine Salt
- 1 Tsp Cinnamon
- ⅓ Cups Candied Ginger
Figs
- 12 Figs
Crumb Topping
- 1 Cup All Purpose Flour
- 1 Cup Walnuts
(chopped, or smashed into submission in a plastic bag with a meat tenderizer) - 4 Tbsp White Sugar
- 4 Tbsp Brown Sugar
- 10 Tbsp Butter
melted
Method
Grease a 10" springform pan (I line the bottom with waxed or parchment paper) and preheat oven to 350ºF.
In a large bowl
- ½ Cups White Sugar
- ½ Cups Brown Sugar
(can half!) - 2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- 1 Pinch Fine Salt
- 1 Tsp Cinnamon
- ⅓ Cups Candied Ginger
Whisk in a bowl by hand until mixed.
Add
- 3 Eggs
- 1 Cup Vegetable Oil
(or 0.5c oil, 0.5c applesauce) - ½ Cups Water
- 1½ Tsp Vanilla Extract
Incorporate wet ingredients to make a stiff batter before folding in the ginger.
Assemble
- 12 Figs
Prepare a bowl of fresh washed juicy ripe figs, cut in half.
Put a very small amount of batter in the bottom of the cake pan - as little as possible. Slice figs in half and arrange on top of this layer. Cover with another bit of batter - again as little as possible and don't worry if some fig bits show through. Then arrange another layer of fig halves over this layer and top off with the remainder of the batter.
Mix
- 1 Cup All Purpose Flour
- 1 Cup Walnuts
(chopped, or smashed into submission in a plastic bag with a meat tenderizer) - 4 Tbsp White Sugar
- 4 Tbsp Brown Sugar
- 10 Tbsp Butter
melted
Mix ingredients and sprinkle on top of cake.
Bake in the oven for about 50 minutes - 1 hour. Cool and then remove from the pan.