No I did not make up this name, but I did had a crush on this recipe. In the run up to Christmas, baking love cakes seemed quite befitting. So, here you go, bake love !
We like to joke that we’ve been moving from cities to cities the wrong way around, being in Germany as a young childless couple and ending up in New York when we’re raising kids. Bottom line, we’re far from living the Carrie Bradshaw way of life and we daydream about German maternity leave system.
This must be a pattern as bagels were on the top of my baking list back in Germany, and no longer now that we are in NYC. I guess that’s the definition of longing for what you don’t have at hand, and I’ll be craving for bagels again when we leave NYC.
The recipe is not complicated in itself, as often when it comes to bread. Still, there is always this “je ne sais quoi” to master before you can proudly exhibit your batch of bagels to people who are not 100% sold to you ! Know it requires time between different stages to let the dough rise, and the part which can be tricky is the poaching.
Figs always appeared to me as very mysterious fruits, fragile, rare and expensive. Being in a scholar mood today, I did some research on the matter. Turns out legend has it Buddha achieved enlightenment under a large and old sacred fig tree. More than 2600 years later I can only face facts: there is an obvious “fig wisdom pattern” here, and Jamie Oliver was very enlightened to add olive oil to his fig cake recipe : fortune (and taste) does favor the bold ! Continue reading “Figs and olive oil cake – Jamie Oliver’s recipe”