Can I make the crumble dough in advance and store it?

Yes, you can make the dough in advance and store it in the refrigerator. Make sure to keep it well covered to prevent it from drying out.

Can I use dried apricots and figs instead of fresh ones?

Yes, you can use dried apricots and figs if you can't find fresh ones. Soak them in warm water before using them in the cake to soften them.

Can I freeze the cake with apricots and figs?

Yes, you can freeze the cake. Make sure to wrap it well in plastic wrap or an airtight bag to prevent freezer burn.

Cake with apricots and figs

Name: Cake with apricots and figs
Cook time: 1 h
Total time: 1 h
Yield: 6P
Ingredients: For the crumble dough; 150 g cold butter, diced; 50 g sugar; A pinch of salt; 2 vanilla pods; 1 egg; 200 g flour; For the filling; 5 ripe, fresh apricots or plums (can actually be made with any seasonal fruit); 5 ripe, fresh figs; 80 g hazelnuts; For the fennel flower syrup; 1 tbsp honey; 1 tbsp water; A handful of fennel flowers; For garnish; 1 tbsp sour cream

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1 hour resting / 45 min

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A delicious snack/dessert! Want to try making this cake with apricots and figs yourself? Discover the recipe here!

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Ingredients

What do you need?

Quantity: 6P

For the crumble dough
150 g cold butter, diced
50 g sugar
A pinch of salt
2 vanilla pods
1 egg
200 g flour

For the filling
5 ripe, fresh apricots or plums (can actually be made with any seasonal fruit)
5 ripe, fresh figs
80 g hazelnuts

For the fennel flower syrup
1 tbsp honey
1 tbsp water
A handful of fennel flowers

For garnish
1 tbsp sour cream

For the crumble dough
150 g cold butter, diced
50 g sugar
A pinch of salt
2 vanilla pods
1 egg
200 g flour

For the filling
5 ripe, fresh apricots or plums (can actually be made with any seasonal fruit)
5 ripe, fresh figs
80 g hazelnuts

For the fennel flower syrup
1 tbsp honey
1 tbsp water
A handful of fennel flowers

For garnish
1 tbsp sour cream

Preparation method

How do you make this?

A delicious snack/dessert. Because I do not add sugar or butter to the filling, it is also lighter and lower in calories than other desserts.

The cake base
Put the butter together with the sugar and salt in the mixing bowl of the food processor. Start the food processor at a moderate speed.

Remove the seeds from the vanilla pods and add them to the mixture.

Add the egg. Mix further until a homogeneous mass is formed.

Add half of the flour. Knead a little further at half speed and add the remaining flour to the mixture. Now systematically increase the speed of the food processor. Mix further until the dough starts to 'ball'.

Remove the dough from the food processor and knead briefly with your hands. Let the dough rest in the refrigerator for one hour before use.

The cake
Wash the apricots and figs thoroughly. Cut the apricots into slices and the figs into wedges.

Preheat the oven to 180 °C.

Chop the hazelnuts into pieces. This can be done with a knife or in a food processor.

Roll out the dough in a circular shape on a baking sheet lined with parchment paper. Aim for a thickness of four to five millimeters. Prick it with a fork and roll the edges slightly upwards.

Top with the fruit. Sprinkle the hazelnuts over it and bake for twenty minutes in the oven.

Meanwhile, cook the honey with the water and fennel flowers until it is liquid (about a minute).

Serve the cake with a dollop of sour cream and a tablespoon of fennel flower syrup.

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