Mascarpone fig cake recipe

This mascarpone fig cake recipe is great if you’re looking for a light, fruity cake. The filling is super easy to make and it has one surprising ingredient: hummus! I know that it might sound a bit strange, but there’s a fig and cranberry hummus that is perfect for cakes.

The hummus is from Maza, a Dutch hummus brand, that is available in most supermarkets. The Fig and Cranberry hummus from Maza is available at the bigger Albert Heijn and Jumbo supermarkets, and also online at the supermarkets mentioned above.
I heard about the fig and cranberry hummus by Green Food Lab, a communication agency for vegetarian and vegan products.
The hummus is great on toast or sandwiches, but it also mixes great with mascarpone in cakes. This mascarpone fig cake is the living proof! Below is the recipe.

Recipe Mascarpone fig cake

Ingredients
For the dough:
2 tablespoons ice cold water
125 ml extra vierge olive oli
175 grams self-rising flour
125 grams almond flour
50 grams sugar
1/2 tablespoon lemon zest
1/2 teaspoon salt

For the filling:
500 grams mascarpone
400 grams Maza hummus fig and cranberry
3 tablespoons honey
1 teaspoon vanilla extract

For decoration:
25 grams pistachios
5 fresh figs

Mix the olive oil and cold water in a measuring cup.
Put the self-rising flour and the almond flour in a bowl and add the sugar, lemon zest and salt. Stir well. Slowly pour in the olive oil-water mixture. Carefully mix with a spatula and knead with your hands until you’ve got a dough.
Roll out the dough, and cover the bottom and sides of a pie tin. Use the back of a spoon to flatten the dough and to make sure you’ve got an edge of the crust. Pierce small holes in the bottom with a fork. Cover the pie tin with a clean towel and place in the fridge for 30 minutes.

Pre-heat the oven to 200 °C. Take the pie crust out of the fridge, remove the towel, cover the crust with parchment paper and top with baking beans. Bake the pie crust blind in the oven for 15 minutes. Remove the baking beans and the parchment paper and bake for 10 more minutes.
Let the pie crust cool down on room temperature for at least 20 minutes.

In the meantime you can make the filling by mixing the fig & cranberry hummus, the mascarpone, the vanilla extract and the honey in a bowl. Stir well. Pour the mixture in the cooled down pie crust and smoothen with a spatula.
Slice the fresh figs, crush the pistachio nuts and garnish the cake with figs and pistachio nuts.