Figs season Yummy

I do have two fig tree on my property and I am so happy with it my oldest produce massive leafs and great green figs , my second one is only 5 years old and produce fruits this years it is a black fig tree so sweet  I made my Figs balsamic jelly  yumm  Here some great recipes from my Friends in Santa Monica

The Gourmandise School   of Sweets and Savories

figgy cake. Our tree is so ripe with figs, we have a hard time keeping up.  Straddled between our backyard and the sidewalk, this behemoth provides our street with three weeks of sticky, sweet and plump black mission figs every year.   I adore the figs, but between fig sticky buns, chocolate fig jam and hazelnut fig cookies, I start to slowly crave something a little more...balanced.  I've been wanting to make an olive oil cake for a while, and yesterday's morning harvest proved a delicious pairing.   Fig and Olive Oil Cake with Fig Caramel  In a large bowl, place: 1 cup sugar 2/3 cup plain, whole milk yogurt (creme fraiche will also do) 3 large eggs 2/3 cup extra virgin olive oil zest of 1 orange  In another, smaller bowl, place: 1 2/3 cup flour 1 1/2 tsps baking powder 1/4 tsp baking soda 1/2 tsp salt Set aside: 3-4 fresh figs, cut each into 4 slices 2 Tbsps brown sugar Optional: Add 1 Tbsp of walnut oil to wet ingredients. 1.  Preheat oven to 350.  Butter the sides of an 8 or 9" round cake pan.  Cut out an 8 or 9" circle of parchment paper and place it at the bottom of the pan. 2. Sprinkle brown sugar over the parchment paper.  Arrange sliced figs over the brown sugar. 3. Whisk together your wet ingredients. 4. Whisk together your dry ingredients.  Pour the dry ingredients over the wet ones and stir just until combined. 5. Pour the batter over the figs and bake for 30-40 minutes, or until set in the middle.  Invert cake after 5 minutes of cooling and peel off parchment paper. Fig Caramel In a small pot, place: 1/4 cup heavy cream 1 stick butter 1 fresh fig, cut in half In a larger pot, place: 2/3 cup sugar 1 Tbsps fresh lemon or orange juice 1. Bring the cream, butter and fig to a simmer.  Turn heat off and cover. 2. Melt the sugar and juice to a golden color, stirring only once sugar has begun to melt.   3.  Once sugar has evenly melted, remove fig from cream and pour the fats over the melted sugar on low heat. 4. Stir over low heat until sugar has fully dissolved. 5. Pour over inverted cake. Wishing you a delicious day, Clémence and Hadley