This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
240ml
water, for steaming
96g
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
80ml + 1 teaspoon
heavy cream
30g
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
1 cup
water, for steaming
1/2 cup
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
1/3 cup + 2 tablespoons
heavy cream
1/4 cup
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
Utensils
8-Inch Round Baking Pan
Deluxe Reversible Rack (bottom layer only)
Medium Bowl
Step 1
Open lid and add 1/4 cup sugar to pot, select SEAR/SAUTÉ, and set temperature to medium-high.
Step 2
Stir 2 tablespoons water in with sugar and allow to cook until mixture is a caramel color, 5–8 minutes. Carefully add the rum (it will spit and seize up a little) and cook for another 30 seconds. Stir until combined and thick. Remove from the heat, stir in the orange juice and figs, and set aside. When cool, add fig mixture to a buttered 8-inch cake pan.
Step 3
Add the egg yolks to a medium bowl along with 2 tablespoons sugar. Whisk by hand until pale and thick, about 3 minutes. Add the cream, flour, vanilla, salt, and orange zest. Whisk until smooth and thick.
Step 4
In another medium bowl, using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons sugar until they form stiff peaks, 4–5 minutes. Fold gently into the yolk batter, then pour the mixture over the figs in the cake pan (it should cover the figs completely).
Step 5
Add 1 cup water to the pot. Place the bottom layer of the Deluxe Reversible Rack on the lower setting. Place cake pan on top of the rack.
Step 6
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature for 335°F, and set time for 10 minutes. Press START/STOP to begin cooking (PrE will display for approximately 10 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, carefully remove cake pan and serve immediately. Spoon fig cake into small dishes and top with crème fraîche, whipped cream, or ice cream, as desired.
Open lid and add 1/4 cup sugar to pot, select SEAR/SAUTÉ, and set temperature to medium-high.
240ml
water, for steaming
96g
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
80ml + 1 teaspoon
heavy cream
30g
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
1 cup
water, for steaming
1/2 cup
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
1/3 cup + 2 tablespoons
heavy cream
1/4 cup
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
Step 2 of 7
Stir 2 tablespoons water in with sugar and allow to cook until mixture is a caramel color, 5–8 minutes. Carefully add the rum (it will spit and seize up a little) and cook for another 30 seconds. Stir until combined and thick. Remove from the heat, stir in the orange juice and figs, and set aside. When cool, add fig mixture to a buttered 8-inch cake pan.
240ml
water, for steaming
96g
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
80ml + 1 teaspoon
heavy cream
30g
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
1 cup
water, for steaming
1/2 cup
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
1/3 cup + 2 tablespoons
heavy cream
1/4 cup
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
Step 3 of 7
Add the egg yolks to a medium bowl along with 2 tablespoons sugar. Whisk by hand until pale and thick, about 3 minutes. Add the cream, flour, vanilla, salt, and orange zest. Whisk until smooth and thick.
240ml
water, for steaming
96g
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
80ml + 1 teaspoon
heavy cream
30g
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
1 cup
water, for steaming
1/2 cup
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
1/3 cup + 2 tablespoons
heavy cream
1/4 cup
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
Step 4 of 7
In another medium bowl, using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons sugar until they form stiff peaks, 4–5 minutes. Fold gently into the yolk batter, then pour the mixture over the figs in the cake pan (it should cover the figs completely).
240ml
water, for steaming
96g
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
80ml + 1 teaspoon
heavy cream
30g
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
1 cup
water, for steaming
1/2 cup
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
1/3 cup + 2 tablespoons
heavy cream
1/4 cup
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
Step 5 of 7
Add 1 cup water to the pot. Place the bottom layer of the Deluxe Reversible Rack on the lower setting. Place cake pan on top of the rack.
240ml
water, for steaming
96g
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
80ml + 1 teaspoon
heavy cream
30g
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
1 cup
water, for steaming
1/2 cup
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
1/3 cup + 2 tablespoons
heavy cream
1/4 cup
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
Step 6 of 7
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature for 335°F, and set time for 10 minutes. Press START/STOP to begin cooking (PrE will display for approximately 10 minutes as the unit steams, then the timer will start counting down).
240ml
water, for steaming
96g
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
80ml + 1 teaspoon
heavy cream
30g
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
1 cup
water, for steaming
1/2 cup
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
1/3 cup + 2 tablespoons
heavy cream
1/4 cup
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
Step 7 of 7
When cooking is complete, carefully remove cake pan and serve immediately. Spoon fig cake into small dishes and top with crème fraîche, whipped cream, or ice cream, as desired.
240ml
water, for steaming
96g
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
80ml + 1 teaspoon
heavy cream
30g
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving
1 cup
water, for steaming
1/2 cup
1/2 cup superfine (caster) sugar, separated
2 tablespoons
water to mix
2 tablespoons
dark rum
2 teaspoons
finely grated orange zest, plus 1 tablespoon orange juice
12
ripe black figs (about 14 ounces), tough stems removed and halved lengthwise
2
eggs, whites and yolks separated
1/3 cup + 2 tablespoons
heavy cream
1/4 cup
all-purpose flour
1 teaspoon
vanilla extract
1/4 teaspoon
flaky sea salt
Optional toppings
Crème fraîche, whipped cream, or vanilla ice cream for serving