Fig Cake

Fig Cake

　　Fig Cake

　　The fig, also known as the "sun-facing fruit," "milk fruit," or "hidden flower fruit," gets its name because the fruit is visible while the flower is not. Originally from foreign regions, it was introduced to China around the Tang Dynasty. It is widely cultivated in southern Xinjiang, China. Fresh figs can be eaten raw, made into preserves, or used in cooking. They have a deliciously sweet and juicy flavor, making them a rare delicacy.

　　Preparation method:

　　(1) In a spoon, add water and white sugar, bring to a boil over medium heat, skim off any foam, then add lard and banana essence. Stir continuously with a spoon over low heat until the mixture becomes thick, clear, and glossy. Pour into a bowl, chill in the refrigerator until ready to use.

　　(2) Briefly blanch the figs in boiling water, let them cool, then peel off the skin. Cut each fig into four wedges and arrange them in a radial floral pattern on a plate. Cut the crystal cake into 5-millimeter cubes.

　　(3) Take out the crystal syrup and pour it evenly over the figs on the plate, then sprinkle with the crystal cake cubes to finish.

　　Features: Glossy and transparent, sweet, sour, and smooth in texture. It clears heat and moistens the lungs, making it an excellent dessert. It also has a visually refreshing appearance.