New York Fashion Week has recently come to a close, and I have been inspired by J. Mendel's collection... Inspired to make a fig loaf. Perhaps its not the usual thing fashionistas would think to create after a week of chiffon, black stilettos and have-to-diet-to-fit-this-dress mentalities, but (sorry to all the fashion editors) food is precisely what I think of when a billowing gown floats down the runway. Furthermore, the fashion crowd might be a bit more cheery, (and no one would get slapped over a seating mishap), if they had a piece of...
Gluten Free Fig Loaf
1/2 cup butter, melted
2 large eggs
1 large egg white
1 tsp vanilla
1/2 cup brown sugar
1 small carton (170g) vanilla goat's yoghurt (you can use regular yoghurt)
2 cup brown rice flour
1 tsp baking soda
1/4 tsp salt
1/4 powdered sugar
10 small organic fresh figs, halved
sliced almonds for topping
Preheat oven to 375F/190C.
Grease a loaf pan with butter. Place the fig halves, pulp side down, in neat rows along the bottom of the loaf pan.
In a large bowl, sift together flour, baking soda, salt, and powdered sugar. Set aside.
Melt butter and set aside to cool. In a medium bowl, combine brown sugar and eggs and whisk until light and frothy. Slowly add the butter while stirring, then add the vanilla.
Combine the wet ingredients to dry and you will get a dry batter. Add the yoghurt to the batter.
Whisk the egg white until stiff peaks form. Gently fold into the batter, ideally with a stainless steel spoon.
Pour the batter over the figs in the loaf pan. Sprinkle with sliced almonds.
Place in oven and immediately turn the heat down to 350F/180C. Bake for approx 30-35mins or until toothpick inserted in the loaf comes out clean.
And for my inspiration... The billowing gown itself from J. Mendel's Spring/Summer 2013 collection. Fig worthy.
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| Pic courtesy fashion.telegraph.co.uk |
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