Due to being on this healthy kick but not actually making it to the gym at all for the past eight months, I have decided to expand my repertoire of “no butter” cakes to make up for the lost gym time.
Since I made the No Butter Apple Cake back in May (and several times after that), I have noticed that I like the sticky feeling and flavor that comes with omitting butter and just mixing eggs, flour and sugar. That cake had lots of apple in it that made it also soft. I turned to it for many last minute menu additions, because it was easy, and hey, with no butter…
Then I found a recipe from my good friend Gokce when I was going through the email cleanup. She baked this cake in a bigger pan than I used here, so it made it thin, almost like fig bars if you would cut it in short strips. Then it was followed with vanilla pudding poured on top of the cake, cooled, cut and served together. So the cake acted like a crust in this case.
However, one look at the cake recipe, I decided to beef it up in a smaller pan and let go off the pudding all together. I figured, if people wanted something milky on top, there was always icecream!
So here it is, lots of dried figs and no butter. Baked in an 8″x8″ pan, enjoyed with a hot cup of coffee and tea as a late afternoon snack or a grab and go sort of sweet breakfast. Don’t you just love “the easy” sometimes when it does not steal you away from your friends or from your good book?
No Butter Fig Cake
Adapted from Gokce’s recipe
- 2 eggs
- 3/4 cup sugar
- 1 cup all purpose flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- 10-12 dry figs
- 1/2 cup of chopped walnuts
1.In a small pan, place the dry figs and pour enough water to cover them.
2. Boil the figs until they are soft (3-5 min).
3. Drain the figs, set aside to cool. Once cool, chop them in small pieces.
4. In a mixing bowl, beat eggs and sugar with an electric mixer for one minute.
5. Add flour, cinnamon and baking powder and mix to combine all the ingredients.
6. Stir in the figs and walnuts with a spatula.
7. Grease an 8 inch square Pyrex, pour the batter and put the pan in the middle rack of the oven.
8. Turn the oven to 350-degrees (do not preheat the oven before you put your cake), bake for 35-45 min or until toothpick inserted comes clean.