the changing of seasons is nice as it is, but the best thing about it is that each season brings a new produce that i am longing for throughout the rest of the months. like figs in autumn. they’re indespensible at this time of the year. i must have eaten 10 kilos of figs in these past few weeks already, and i won’t stop just yet.
one way to incorporate figs is a cake. i’ve never tried a figs cake before, but i always figurer a tarte tatin with figs would be quite addictive. so that’s next on my list.
however, i started with this recipe for gateau de riz from tartelette blog. it’s really simple and quick. i adapted the recipe slightly (i confess i added much more sugar, since there appeared to be not nearly enough in helen’s recipe… and vanilla, too). it’s probably not the best cake i’ve ever eaten (sorry), but the figs still make it worth trying. and it’s still better to eat a half-good cake (with figs) on a lonely sunday – than nothing at all (or fries from mcdonalds)….
gateau de riz with figs
adapted from tartelette blog
1 dozen figs, washed and halved
2 cups coconut milk
1 cup water
1 cup round grain rice
3/4 cup brown sugar
1 vanilla bean, extracted
preheat the oven to 220 degrees. line a square (or maybe a round one have been nicer) baking dish with parchment paper. bring half of the coconut milk, the rice and the water to cook in a saucepan. add the extracted vanilla, stir occasionally and simmer until all the liquid has dissolved. put aside and let cool slightly. in the meantime, mix together the rest of the coconut milk, the six eggs and the sugar, then add the rice-mix and combine well. pour into the dish, decorate with the figs (face side up) and bake for 30 to 40 minutes (mine took 35 minutes straight). you’re advised to eat the gateau warm (cold is just for lonely people, who live off gateau de riz the entire weekend).