Scandinavian Raspberry Fig Cake

I posted a version of this recipe a long time ago and had forgotten about it until recently running across the original torn from an old issue of Food and Wine. It has been a long week, so I thought to make a double recipe for slicing and sharing as a morale booster. The figs and raspberries are so pretty scattered across the batter.

Dipping into a supply of frozen berries from a very prolific season helps brighten the heavy January scene. Pairs well with hot ginger tea and a good book.

Scandinavian Raspberry Fig Cake:

(Adapted from Mehmet Gurs Original, featured in Food and Wine Magazine March 2010)

*dry bread crumbs for dusting

*1 cup fine raw cane sugar, (you could experiment with honey also)

*1 stick organic unsalted butter, room temp

*3 eggs

*zest of three limes

*1 1/2 cup unbleached organic AP flour

*juice of one lime

*1/2 pint raspberries (I used frozen raspberries from last summer- unthawed, worked great)

*4 figs cut into eighths, or 1/2 pint additional raspberries

Preheat oven to 350. Butter a 9 inch springform pan, or try in a cast iron skillet as Gurs' grandmother did. Sprinkle with the breadcrumbs to coat. Beat the sugar and eggs with a handheld mixer in a large mixing bowl on high speed, until fluffy, about 2 minutes. Beat in the butter and the zest. At low speed slowly add the flour and lime juice, alternating between the two until just incorporated. Blend the rest with a rubber spatula.

Pour the batter into the pan. Sprinkle the fruit over top, and gently press into the batter.

Bake on the bottom third of the oven for 35 minutes. Transfer to the top third of the oven and bake for another 25-30 minutes or until a cake tester comes out clean.

Transfer to a wire rack to cool. Loosen the edges of the cake with a knife and release the spring form. Serve warm.

Fresh Raspberry Coconut Milk Ice Cream (Dairy-Free)

I can't think of a better way to celebrate the first day of summer than by making a batch of ice cream. The raspberry canes in the garden are completely doubled over with the weight of this year's crop. Already filling their own corner of the freezer, we are struggling to keep up with picking as they ripen. A fine problem to have.

Abundance is such a common occurrence this time of year, it becomes almost easy to take it for granted. I am literally throwing salad greens at the neighbors, meanwhile, I've eaten so many salads myself I'm in danger of getting bored. Yet here lies the loveliness of nature: it is continuously changing. Right when you think you can't eat another snap pea or bowl of spinach, another crop feverishly comes on. This continues throughout the growing season, with yields robust enough to effortlessly put by for later months. A true treat when you are enjoying a peach smoothie in October.

But I have not tired of raspberries yet, although I've eaten without abandon. Whirled with creamy coconut milk and maple syrup, this raspberry ice cream is sheer frozen summertime bliss; just in time for the blueberries to arrive. Oh the possibilities. . .

Fresh Raspberry Coconut Milk Ice Cream: (Requires an electric ice cream machine)

*1 can (or 13.5 oz) high quality full fat coconut milk

*scant 1/2 cup real maple syrup

*3 heaping handfuls fresh ultra-ripe raspberries (about 2 cups)

Prepare ice cream machine (I recommend Cuisinart's model, about $45) by freezing mixing vessel for 8 hours prior to ice cream making.

Whisk coconut milk and maple syrup together in a medium sized mixing bowl. Pour into ice cream maker. Add raspberries after churning has begun. Once contents freeze to desired consistency, (about 20 minutes) immediately scoop into bowls and serve. Leftovers (if there are any) can be stored in an airtight container in the freezer.

Enjoy!