This delicious, simple fig cornmeal cake can be whipped up in just four steps. Here’s how!
Puree Wet Ingredients
To get a super even crumb it’s essential to puree the wet ingredients before adding them to the dry. Measure everything directly into the cup of a high-speed blender or food processor and pulse until smooth. Don’t forget to add your thickened psyllium husks.
Mix the Dry Ingredients
In a separate bowl, mix together your dry ingredients. This recipe calls for cornmeal which is also known as cornflour (in the states) and polenta flour (in the UK). It’s a different ingredient altogether from corn starch, so don’t confuse the two. Cornmeal is lightly gritty and helps the cake to stay deliciously moist once baked. Mix together the wet and dry ingredients.
Bake the Cornmeal Cake
Transfer the batter to a prepared cake tin (I use a round 21cm springform tin) and top with some sliced figs. Push the figs down lightly to encourage the cake to puff up around them. Bake for around 40 mins or until golden brown on top and a skewer to the centre of the cake comes out clean.
Make the Syrup
The syrup helps the cornmeal cake to taste even more magical thanks to cardamom pods and also helps it to stay deliciously moist. Combine the ingredients in a small saucepan and bring to a simmer. Allow the mixture to reduce by about half and then brush over the cake while still hot. I like to add the syrup in two additions – one while the syrup is hot and runny, another once the syrup has cooled and thickened. This leaves the cake looking glossy and gorgeous.