Lemon Fig Fudge Cake

My most prominent love language is quality time. Unless I’m being gifted fresh, organic produce… then my love language is receiving gifts.

In a very grateful and happy-hearted light, I thank my former French teacher for the big bag of homegrown lemons and my dad for the fresh figs he picked up from an orchard he passed on the way home from work. These gifts drew my creativity out of the shade and into my kitchen. I owe this recipe (in addition to my character, my language skills, and many of my passions) to them!

This is the perfectly tangy and refreshing cake of my dreams.

Lemon Fig Fudge Cake

Things I used:

2 eggs

1/2 cup lemon juice

1/4 cup melted coconut oil

1 cup organic wheat flour

1/2 cup almond flour

1/2 cup coconut sugar

1 tsp baking powder

2 whole figs

Pink Himalayan sea salt

How I did it:

Combine all ingredients except the figs

Pour batter into a parchment lined bread loaf pan and top with sliced fig and a pinch of sea salt

Bake at 350°F for 30-33 minutes, or until the outer layer looks like a finished cake and a toothpick comes out clean

This fudge cake should have a texture that reflects it's name. Fudgy on the inside, and cakey on the out. Don’t be frightened by the inside texture being dense and creamy… it’s not under-baked if it is, you’re just right on the money.

Again, my dearest thanks to those who think of me when picking fruit from your trees and passing orchards. Thank you for supporting me, for fueling my passion to create, to bake, and to grow!