Sugar-free fig cake
Prepare one sugar-free fig cake It is very easy, at this time of the year many meetings are usually organized with friends and family, if the weather accompanies being outdoors we love everyone, make a barbecue, a pool party, a picnic, excursions to the mountains, staying on the beach, any excuse is good to share a good meal with your loved ones, light and fresh recipes are usually prepared that help to withstand the heat and that keep us active, for dessert fruit and Ice creams triumph, but if the occasion is a little more special, it is necessary to prepare a more elaborate dessert.
When I gather friends I usually prepare a cake without sugar with fresh fruit, it is my joker that never fails. As you know, I love using seasonal products and as I told you in this post, now it's time for the figs, the last weeks I prepared the sugar-free fig cake twice, and all my guests have loved it.
The sugar-free fig cake is a healthy dessert, suitable for coeliacs, diabetics and all those who care for their diet.
It is a very simple cake, with the soft and sweet taste of figs, a base of very juicy almond cake, a layer of sugarless fig compote, mascarpone and topped with fresh figs. A simple and delicate dessert with which you will be very good. Controlling the ration does not fill too much and is delicious, learn how to make a fig cake without sugar, the result is worth it.
To prepare a sugar-free fig cake, the first thing to do is a base of sponge cake, in this case the base is the same as that of the sugar and flour free apple cake, is a mixture of ground almonds, eggs and homemade applesauce, with coconut oil and subtly sweetened with a natural product of your choice. This combination results in a cake with a smooth and juicy flavor, perfect as a base for many types of cakes and other preparations.
It should be noted that this base cake of almond and apple is better every day that passes, I have done the test and if it is freshly made, the next day is much tastier and two days is even better. It is clear that with cold rest the dough is compacted and the flavors of the almond and apple with spices are enhanced, also its texture becomes juicier. Yes, cover it well when you store it in the refrigerator, otherwise it would dry out.
Do not you want to give up having dessert? finish a special meal with a cake like this, a dessert without sugar taking advantage of seasonal products.
To make the fig cake I put a layer of sugarless fig compote homemade on the cake, and on top, a layer of mascarpone cheese, the marcapone must be sweetened also, it will improve its flavor and that of the whole, I advise you to add the same sweetener you have chosen for the base, (coconut sugar, sugar of birch, stevia or agave syrup, if you can take it). Mix in a bowl the mascarpone with the sweetener and distribute it over the compote layer, do not worry if it is irregular only try that both layers do not mix so that it looks nice and each product is clearly visible.
Cut a few figs in quarters or eighths, depending on their size, and place the pieces on the layer of mascarpone, the cheese will act as "glue" and they will not move. Try to place them in an orderly way creating a kind of concentric circle from the center out. Finish the cake with a mint or mint leaf, the green touch gives it a fresher look.
It is important to know that these types of preparations are not as sweet as conventional desserts, as it will have happened to you with other foods, the palate has to "get used to", if you or your guests are used to the usual desserts, it is probably this cake, (just like my apple cake) it seems “not sweet”, it is a matter of time I have done the test with my guests and they all liked it, despite being used to the usual, all have highlighted the texture and flavor of the spices, (the natural vanilla and cinnamon stick), and the juiciness and natural sweetness that the homemade apple compote to the sponge cake
There are some foods that either because of their taste, texture or appearance, they need more than good will and predisposition to be consumed, I'll give you some examples: coffeeWhen you are very young and you try it for the first time, it usually does not like it and to be able to swallow it, a large amount of sugar or condensed milk is added, over time, the palate gets used to it and the amount of sugar can be reduced until it reaches even to take it without anything, as I do. It's just a matter of adapting. Another example, the chocolate negro, when you get used to its bitter taste, the classic sugar milk chocolate you do not like, and so with many other products that need a process of adaptation by our palate. The sense of taste is educated and only you have the key to achieve it.
Adapt your palate to this type of preparations, you will be able to appreciate other nuances and your health will thank you.
With the healthy desserts the same thing happens, it is necessary to adapt the palate to the less sweet foods, and it will be then when you are able to appreciate other flavors that the extreme sweetness usually covers. I am convinced that educating our taste is fundamental to be able to enjoy much more intensely the food and be able to appreciate nuances that are generally covered under the extremely sweet and cloying taste of some preparations.
With my desserts you will be able to enjoy sweet flavors with many nuances of flavor, when the sweetness is provided by the natural fruit, the taste is completely different since it is accompanied by other aromas and flavors and in the end it is much more complex and rich.
I advise you to make a transition to recipes with less sugar, start using honey to sweeten or agave syrup, if you do not want the taste of honey, reduce the amount progressively, you can also try the coconut sugar that curiously does not taste like coconut, It tastes like caramel and has a low GI, in addition it has nutritional properties that refined sugar does not have.
Surprise your guests with different desserts, go a step further and go beyond the usual cloying recipes.
Why I like this dessert:
- Because it is light.
- Because it is sugar free.
- Because I like to include fresh fruit in my desserts.
- Because it has seasonal products.
- Because the base of almond and apple is very versatile, you can also take it alone or with other fruits and if you keep it, every day that goes by is better.
To know a little more about the properties and benefits of fig read the entry sugarless fig compote.
What do you think about this dessert? Has it convinced you? Do you dare to try it? Get the complete recipe a little lower and decide to prepare it, you will love it! 😉
Sugar-free fig cake
Ingredients
BASKET OF ALMOND AND APPLE BASE
- 1 cup sugar-free apple compote.
- 1 cup Almond flour
- 2 camperos eggs
- 1 tbsp melted coconut oil
- 1 tbsp birch sugar or coconut sugar
- 1 tsp chemical yeast or impeller
TOPPING
- 2 tbsp sugarless fig compote
- 2 tbsp mascarpone
- 1 tsp birch sugar or coconut sugar
- 4 fresh figs
- some leaves of mint or peppermint
Elaboration step by step
BASKET OF ALMOND AND APPLE BASE
- In a bowl mix the eggs and melted coconut oil, beat very well. If the eggs are at room temperature much better, you will prevent the coconut oil from solidifying when you come into contact with them.
- In another bowl mix the ground almonds and the birch (or coconut) sugar, you choose. Optionally you can add a teaspoon of chemical yeast, but it is not essential.
- Mix the wet and dry ingredients, integrate both mixtures well.
- Pour the dough into a round mold of about 17 cm and let it sit for 5 minutes, give it a few strokes so that the dough sits evenly throughout the surface of the container.
- With the oven preheated, bake at 180 ° C for 25 minutes. As you know this is for guidance, the time will depend on the power of your oven.
- Before removing the cake check with a toothpick that the dough is cooked, if it comes out clean, you already have it.
- Remove the cake from the oven and let cool to room temperature, then cover and store it in the fridge until you are going to assemble the cake.
ASSEMBLY OF THE CAKE
- Cover the base cake with fig compote, spread over the entire surface leaving the outside area free, so it is cleaner and more beautiful.
- Add the mascarpone on top, before sweeping it with a teaspoon of the sweetener you choose. Try not to mix with the compote, it is nice to see the layers well differentiated.
- Cut the fresh figs in quarters or eighths, depending on their size and put them on the mascarpone in an orderly manner.
- Finish the cake with mint leaves or mint leaves, take a picture and enjoy !.
Notes
- The recipe for apple compote without sugar you have here.
- Choose the sweetener you prefer, you can also use honey or agave syrup, in that case the calories in the recipe will increase.
- You can prepare the base cake in advance, a couple of days later it is much tastier. Assemble the cake just before consuming it, the compote and the mascarpone should be very fresh, and the figs too.
- You can use this base cake in other preparations, it is a base that combines well with any fruit, with ice cream, with chocolate and even alone.
Irresistible and great recipe
Thank you! It's worth preparing, it's delicious. It is a very special dessert.