Fig Orange Cake with Ginger Hard Sauce by Mary Anne Sterling


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Fig Orange Cake with Ginger Hard Sauce – A delectable gluten-free dessert

Ingredients – For the Cake

 ½ cup sugar
 The zest from 1-1/2 oranges
 1 cup quinoa flour*
 1 cup almond flour
 1 tsp baking soda
 2 tsp baking powder
 2 eggs
 ½ cup of olive oil

 1 cup of plain yogurt
 ¼ cup of pureed apple, skin removed
 ½ cup walnuts (optional)
 8 dried figs, reconstituted in warm water, hard tip trimmed and chopped; Additional figs can be left whole or halved to decorate the cake

*To make 2 cups of quinoa flour, simply grind 1-1/2 cups of seeds in a blender or food processor about one minute until a flour-like consistency is achieved. Toasting the seeds or flour before baking will reduce the grain’s bitterness. Similarly, almond flour is made by grinding blanched almonds until they are finely ground.

Preheat oven to 350 degrees and grease and flour a 10-inch bundt pan
In a large bowl, combine sugar, orange zest, flours, baking powder and baking soda.
In a blender or food processor, puree a small apple that has been cored and peeled. This will serve as a binder for the gluten-free flours. In a smaller bowl, whisk together eggs, oil, apple puree and yogurt.
Gently stir wet ingredients into the dry ingredients until no trace of flour is left. Add chopped figs to the batter; if decorating the cake top, place whole or cut figs as desired
Bake the cake for about 45 minutes.

Ingredients – For the Hard sauce

 1 cup dark brown sugar
 1 tablespoon cornstarch
 Dash ground allspice
 8 gin-gins (or similar chewy ginger candies) dissolved in 1 cup hot water
 2 tablespoons butter
 1 teaspoon bourbon (optional)

In a small saucepan, combine the sugar, cornstarch, allspice and ginger-flavored water until smooth. Bring to a boil; cook and stir for 2 minutes, or until thickened. Remove from the heat; stir in butter and bourbon, if using. Serve with the cake. Refrigerate leftovers.

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