Yields: 15 portions
Pairing Wine: Fine Cape Vintage
Cake
Ingredients:
Dry:
– 1 cup gluten-free all-purpose flour blend (with xanthan gum)
OR:
– 3/4 cup rice flour
– 1/4 cup almond flour
– 1/2 tsp xanthan gum
– 3/4 cup unsweetened cocoa powder
– 1 cup sugar
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
Wet:
– 1/2 cup mild olive oil
– 1 cup plant milk (soy, oat, or almond)
– 2 tsp vanilla extract
– 1 tbsp apple cider vinegar or lemon juice
– 1/2 cup hot coffee or hot water
– 10 figs, sliced into rounds
Method:
1. Preheat the oven to 180°C and line a 20 cm cake tin.
2. Arrange the sliced figs evenly on the base of the tin.
3. Whisk together all dry ingredients in a bowl.
4. In a separate bowl, mix all wet ingredients.
5. Combine wet and dry mixtures gently until smooth.
6. Slowly incorporate the hot liquid; the batter will be thin.
7. Pour the batter over the figs.
8. Bake for 35–40 minutes, or until just set in the centre.
9. Allow to cool completely before slicing.
Fig, Blueberry & Port Compote
Ingredients:
– 1 bottle Creation Fine Cape Vintage
– 4 star anise
– 1 cinnamon stick
– 1 cup blueberries
– 300 g figs, quartered
– Zest of 1 orange
– 10 ml maple syrup
Method:
1. Place all ingredients except the figs and blueberries in a pot.
2. Bring to a boil, then reduce to a simmer.
3. Simmer for 3 minutes.
4. Add the figs and blueberries.
5. Continue to simmer gently for a further 3 minutes.
6. Remove from heat and allow to cool.
Fig & Nutmeg Gelato
Ingredients:
– 1 can coconut cream
– 1 can coconut milk
– 300 g fig purée
– 7.5 ml nutmeg
– 30 g Procrema
Method:
1. Heat all ingredients except the Procrema in a pot.
2. Once hot, remove from heat and allow to cool.
3. Add the Procrema and mix well.
4. Freeze the mixture.
5. Churn before serving.
Garnish:
– Chocolate bark
-Amaranth Flower petals