16 dried figs (10 oz)
1/2 cup coconut oil, softened
1/4 cup Truvia Baking Blend
1/4 cup Dark Brown Sugar
4 large eggs, at room temperature
1 tsp brandy extract
1 tsp vanilla extract
1/4 cup chobani
3 tablespoons sugar free apricot preserves
Finely grated zest of 1 orange (2 tbsp?)
2 teaspoons peeled and grated fresh ginger
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/8 cup oat flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Preheat the oven to 350F. In a VitaMix, grind 1 1/8C rolled oats, 1t ground ginger, 1/2t ground allspice, 1/4t cloves, 1/2t salt, 1t baking powder, 1/2t baking soda and set aside. In a large bowl, cream 1/2C coconut oil, 1/4C truvia and 1/4C dark brown sugar on medium-high speed with a hand mixer until fluffy, about 3 minutes. Scrape down the bowl with a spatula. With the mixer on medium speed, add 4 large eggs one at a time until incorporated. Scrape down the bowl once more. Add 1t vanilla extract, 1t brandy extract, 1/4C Chobani, 4T Apricot Preserves, grated zest of 1 tangerine, and 2T fresh grated ginger. Scrape down the bowl. Mix in the oat flour mixture by hand until just incorporated. Spray a cake tin with coconut oil spray and line it with about 16 dried figs (soak in ginger ale or Brandy Liqueur overnight if desired and reserve the leftover Brandy Liqueur). Pour the batter over the figs. Rap the pan firmly against the counter to remove any air bubbles. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Note: It is normal for the top of the cake to “brulee”.
If desired, when the cake is right out of the oven and still in the tin, poke holes all over it with a wooden skewer. Pour the reserved Brandy Liqueur from the dried figs over the top, letting it seep into the cake.
Inspired by this Spicy Fig Cake (however, mine is quite different)
Makes: 12 slices
Serving Size: 1 slice