{"id":70,"date":"2022-10-11T18:27:00","date_gmt":"2022-10-11T18:27:00","guid":{"rendered":"https:\/\/easygayoven.com\/?p=70"},"modified":"2023-03-06T11:24:11","modified_gmt":"2023-03-06T16:24:11","slug":"red-wine-fig-cake-with-mascarpone-cream","status":"publish","type":"post","link":"https:\/\/easygayoven.com\/red-wine-fig-cake-with-mascarpone-cream\/","title":{"rendered":"Red Wine Fig Cake with Mascarpone Cream"},"content":{"rendered":"\n
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A big thank you to <\/em>Valley Fig Growers<\/em><\/a>, who sponsored this recipe and post.<\/em><\/p>\n\n\n\n

In this recipe, almond cake is layered with a thick mascarpone cream and a fig-red wine reduction. A bath of red wine with orange juice and orange zest rehydrates the dried figs, and cooks down to a thick reduction for drizzling over top mascarpone cream. The light, not-too-sweet mascarpone cream balances the intense, tart figs and wine. Moist almond cake is the perfect neutral vehicle to bring it all back down to earth. This is the perfect way to finish a dinner party \u2014 or any dinner.<\/p>\n\n\n\n

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Here are 3 tips for how to make this red wine fig cake.<\/h4>\n\n\n\n
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1. For the cake, start with room temperature ingredients.<\/strong> Cake batter recipes that use a lot of almond flour are more prone to splitting. This can happen when cold eggs and milk hit room-temperature butter, curdling it. All-purpose flour is much more forgiving and smooths things out well when this happens, which is why I included half of a cup in this recipe.<\/p>\n\n\n\n

2. A note on mascarpone cream: <\/strong>It’s a pretty simple set of ingredients and directions, but things can go awry in two ways. One, heavy cream whips best when it’s cold, and as demonstrated above, ingredients mix together best when they are at the same temperature, so make sure both the mascarpone and heavy cream are both straight from the fridge. This topping is done just when the heavy cream and mascarpone are evenly mixed. The goal isn’t to whip a lot of air into it, so don’t over-mix or it will split! Also, spring for a good quality mascarpone; I found some cheaper varieties didn’t mix well and tended to curdle.<\/p>\n\n\n\n

3. The fig topping should be thick. <\/strong>Just after finishing cooking, the fig topping will actually loosen up a bit, since some of the moisture will exit the figs and kind of re-hyrdate the sauce, that’s why it’s important to make sure you cook the mixture until it’s very thick \u2014 otherwise it will just seep into the mascarpone cream.<\/p>\n\n\n\n

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Red Wine Fig Cake with Mascarpone Cream<\/h2>\n\t