Fig And Walnut Cake - Instant Pot
I love fruitcake, dense and loaded with fruit(preferably soaked) and nuts taking a bite out of it is heavenly. My new Christmas tradition is to bake a rich fruitcake with dry fuits that have been soaked in dark rum and brandy. Last year I promised my hubby that I would make a non alcoholic version just for him and he really enjoyed it. This year we went away for the Christmas holidays to San Francisco and LA and although I made my fruitcake to give my friends as gifts, I never got around to making another non alcoholic cake. On a trip to Trader Joes in December I found these gorgeous Mission figs and I was determined to turn it into a centerpiece. As fate would have it, I also bought an Instant Pot and the idea of steaming a Fig Walnut cake was born.
Ingredients
| All purpose flour | 125 Gram | |
| Salt | 1/2 Teaspoon | |
| Butter | 114 Gram (about 1 stick or 4 oz at room temp.) | |
| Sugar | 125 Gram (brown sugar gives a darker color) | |
| Eggs | 4 | |
| Blackstrap molasses | 3 Tablespoon | |
| Fig jam | 1 Tablespoon | |
| Orange zest | 1 Teaspoon | |
| Diced walnuts | 100 Gram | |
| Citrus peel | 1 Teaspoon | |
| Chopped crystallized ginger | 2 Tablespoon | |
| Milk | 2 Tablespoon | |
| Chopped figs | 200 Gram | |
| For icing foam: | ||
| Icing sugar | 2 Tablespoon | |
| Meringue powder | 1 Tablespoon | |
| Water | 1/8 Cup (2 tbs) | |
| Sliced figs | 2 (for decorating the cake) | |
| Walnut | 2 (for decorating the cake) |
Directions
MAKING:
1. Cream the butter and add the sugar.
2. Add egg one at a time and keep beating.
3. Add the molasses and the jam.
4. Sieve the flour into the batter and fold.
5. Add orange zest, crystallized ginger and citrus peel.
6. Add the figs and the nuts and fold in.
7. Add the milk.
8. Add to a prepared baking tin.
9. Prepare the Instant Pot with a cup of water.
10. Place the pan on a trivet into the IP.
11. Cover and set to Venting.
12. Set to Pressure Cook or Manual mode for 45 mins.
13. Naturally release the steam.
14. Prepare the icing foam and cover cake when cool.
SERVING:
15. Serve and enjoy!
Recipe Summary
