Yesterday my FIL called bright and early to ask if we could take some snaps to test out his new lights. Added to that I got a big plate full of small, fresh green figs from Anja’s tree – obviously all circumstances poised to demand cake. I suspect my stomach is in cahoots with the universe, sending out SOS signals in my sleep to create situations for which eating is required.
The cake of choice to make comes from Vegan Yack Attack – vanilla fig cake! nom nom! I’ve wanted to try out the upside down cake for quite a while, and what better, luscious and shiny-looking fruit to try it with than the glorious and noble fig? These figs aren’t as sweet as the norm, but that hits my buttons all over.
I suspect my arrangement will give Jackie an “anxiety attack” thanks to the lack of inner circle, but look! Almonds!
- I used rye flour instead of the mix of flours recommended. Yum! It makes the cake less cake-y in the sense of fluffy wispiness, and instead makes it a dense, moist and half melt-y concoction, which is win. Rye flour is also pretty decent for diabetics, I’ve read, so it doesn’t spike levels all over the show for my FIL and I – even better! I added another 1/4 cup of water, since rye is a bit different and easily gets dry.
- I only used 1/2 cup of sugar (again, diabetic restrictions) and that was perfectly fine – in fact, it was more than sweet enough! I didn’t see that the sugar acted too prominently in the recipe as a substantive ingredient, so felt it was OK to leave out that little smidge.
- As a side note, next time I’ll use a fragrant tea, like chai, instead of the water- I LOVE water-based recipes – guilt-free, anyone?
- I also sliced this cake into 12 pieces, which came out to a nice, happy portion – one for each fig on the rim. Again, I’d rather eat a portion where I’ve enjoyed myself rather than get full halfway through and re-evaluate the cake too harshly.
So today is basically dedicated to restraining myself from eating the rest we brought back after sharing with the in-laws. *determined face*