This morning I woke up with the intention of making a dessert that I had in mind for a long time, a delicious and hopefully tasty Crumble Cake with extra fig jam.
Of course, it can also be made with fresh figs mashed in a bowl with a little sugar and a dash of lemon, but if you have out-of-season “cravings” like me, you can easily make it with jam.
I chose one with 70% fruit to ensure the taste and flavor of my recipe.
I didn’t use any baking powder and replaced a part of the butter with a generous tablespoon of fig jam.
For the crumble cake, I chose a mold with a diameter of 8 inches, and preferred a convection oven for baking.
Here below are some other ideas to make with figs!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8-inch mold
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Fall, All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 6 tbsp butter
- 1 tbsp fig jam
- 1 egg (medium)
- 1 1/3 cups fig jam
- to taste cocoa powder
- to taste powdered sugar
Tools
- 1 Scale
- 1 Bowl
- 1 Small Bowl
- 1 Teaspoon
- 1 Tablespoon
- 1 Mold
- Parchment Paper
- 1 Spatula
Steps
To make the Crumble Cake with extra fig jam, first soften the fig jam in a small bowl with a teaspoon to obtain a softer filling.
In a large bowl, pour the flour and sugar, make a well with a spoon, and pour the egg in.
Add the butter, cold from the refrigerator, cut into pieces, and start mixing quickly with your fingertips.
Add the tablespoon of jam and initially incorporate it with the spoon, then continue working the dough by hand until you get a soft but crumbly texture.
Line the chosen mold with parchment paper and pour two-thirds of the dough inside.
Press gently with your hands to level the base and create the edges.
Pour the jam, level it with a spatula, and complete the surface with the remaining crumbled dough, pressing gently again to cover the layer of jam.
The surface of the dessert should appear very rustic and coarse.
Bake in a preheated convection oven at 350°F for 40 minutes.
Let it cool before removing from the mold and decorate with a mix of powdered sugar and unsweetened cocoa powder.
