Fig Naan Bread Cake
This sweet, dense cake goes perfectly with fresh fruit and a quinelle of crème fraîche.
- 1 piece California Lavash
- 1 vanilla bean
- 1 lb fresh Black Mission figs (13 units)
- 2 cups granulated sugar
- juice of half a lemon, freshly squeezed
- Using a paring knife, scrape and gather all the grains of the vanilla bean (see tips).
- Slice the Naan bread into long strips. Cut in half lengthwise and cut the rest into 3″ pieces.
- Quarter the figs and set them aside.
- Combine 1/4 cup cold water and lemon juice in a small, non-reactive pot. Bring to a boil, add the sugar. Cook until a candy thermometer should read 250°F, while stirring constantly with a wooden spoon to make sure the ingredients don’t stick to the bottom.
- Add the figs and vanilla grains and cook until the thermometer reads 220°F. Another test to see if the preserves are done is to place a drop of them on a cold plate. After it cools down (2 minutes), if you tilt the plate and it stays in place, it’s ready.
- Spray the spring-form pan with water and line it with plastic wrap. Spoon in a layer of the preserves without any fruit. Cover with a layer of bread. Spoon the fruit (and less of the hot liquid) over the bread, making sure to press the Naan to ensure it is covered in fig preserves. Repeat until all the Naan is used.
- You will most likely have a half-pint jar of leftover fig preserves; store this in the refrigerator.
- Press the cake to ensure it cools to room temperature and chill in the refrigerator for at least 4 hours.
- Unmold the cake and discard the plastic wrap. Cut into quarters. Serve with a spoonful of crème fraîche and freshly cut fruits.
- Serving Size: 4
In this recipe:Naan Whole Grain »