18 | EDIBLE SF FALL 2025 Fig Leaf Cake Ingredients: 4-6 large fig leaves — found in SF from May - November Any oil-based cake recipe — olive oil cake, chocolate cake, etc. Butter or oil, for greasing Fig leaf brown butter Ingredients: 4 large fig leaves 4 sticks of salted butter Fruit scrap syrup Ingredients: 1 cup fruit scraps — strawberry tops, pear cores, apple cores (take out the seeds first), peach skins ½ cup water 1 tbsp sugar Infused custard Ingredients: Stale bread scraps or corn husks 2 cups of milk 4 egg yolks ½ cup sugar ¼ cup butter 1 tsp vanilla extract (optional) Caramel cereal crisp Ingredients: 2.5 cups stale cereal — cornflakes, branflakes, puffed rice ¼ cup milk powder (optional) 1 tbsp sugar ½ tsp kosher salt 4 tbsp melted butter Roasted fruit filling Ingredients: 2 cups of fruit, past its prime — soft strawberries, bruised peaches 2-4 tsp of sweetener (optional, think fruit scrap syrup, maple syrup, honey, white sugar) To make the fig-leaf cake: Inspired by Natasha Pickowicz’s More Than Cake: 100 Baking Recipes Built for Pleasure and Community (Workman, 2023) Wash the fig leaves and dry them completely. Prepare a cake recipe, preferably an oil-based sponge cake (as opposed to a chiffon cake, which needs to cling to ungreased tins). Brush a cake tin lightly with oil or butter paper, before layering the leaves to cover the cake tin completely. This will act as parchment paper for the cake while baking. 2
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