Fig Cake

This Fig Cake recipe is a delightful Fall treat that will surely captivate your taste buds and leave you craving for more. Bursting with the natural sweetness of figs, this cake is not only irresistibly delicious but also incredibly simple to make.

Ingredients and substitutions for Fig Cake

• Dried Figs: We want soft and sticky dried figs as they soften and blend easily. You could substitute with dried dates if you don’t like the taste of figs or even dried apricots. For the figs on top, you want nice soft ones that have had a little sugar sprinkled over the cut side so as to sweeten during baking otherwise they will be a little bitter.
• Boiling water: The water needs to be boiling to be able to soften those figs.
• Butter: Room temperature unsalted butter was used here, but salted is fine as a substitute too. You could try substituting with non dairy butter, but I cannot guarantee the result.
• Sugars: The use of light brown sugar compliments the sweetness from the figs and adds a depth of flavor. You could substitute completely with half light and dark brown sugar. Completely substituting with superfine or caster sugar would only add sweetness. The superfine or caster sugar on our fresh figs helps draw out the sweetness during the baking process to compliment the loaf, without this added sugar you will find bitter soft fruit on the top of your loaf.
• Egg: As well as adding structure to our dish, the egg helps to bind everything together so is essential.
• Milk: Whole milk was used here and helps add moisture giving our dish the light result without becoming stodgy. You could substitute with creamy non dairy milk.
• Flour: Plain or all purpose flour adds a light texture to the cake and you’ll keep a light crumb by only mixing until combined.
• Baking soda and powder: These help the cake rise for a light crumb and avoid a stodgy result.
• Vanilla extract and salt: The flavor powerhouses that help balance the sweetness and give a depth of flavor within our fig loaf cake.

See recipe card for quantities.

How to make Fig Cake:

Step 1: Soak the dried figs: Soak the figs in boiling water.

Step 2: Beat: Beat the butter and sugar until pale and fluffy.

Step 3: Eggs a do: Add the egg and beat until combined.

Step 4: Fig paste: Blend the figs and mix into the wet mixture.

Step 5: Sift those dries: Sift the dry ingredients into a separate bowl and add to the cake batter.

Step 6: Fold it: Fold until the batter is smooth and well combined.

Step 7: Figgy topping: Spoon into your tin, smooth out and press the halved fresh figs into the cake batter.

Step 8: Bake: Until golden.

Step 9: Serve: Slice and serve. Enjoy!

FAQ's for the best Fig Cake

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Fig Cake

Sylvie Taylor

Light and moist Fig Cake with a homemade fig paste for a snack cake full of early Fall flavors bringing fig's to the forefront with this dish.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Snack

Servings 8

Calories 368 kcal

Ingredients

  

1x2x3x

• 150 grams / 5.3 ounces dried figs roughly chopped
• 60 milliliters / ¼ cup boiling water
• 100 grams / 3.5 ounces butter room temperature
• 50 grams / ¼ cup light brown sugar
• 100 grams / ½ cup dark brown sugar
• 55 grams / 1 large egg room temperature
• 1 teaspoon vanilla extract
• 80 milliliters / ⅓ cup milk
• 240 grams / 1 ½ cups plain flour
• 5 grams / 1 teaspoon baking soda
• 4 grams / 1 teaspoon baking powder
• 4 fresh figs
• 25 grams / 2 tablespoons superfine/caster sugar

Instructions

 

• Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
• Place the dried figs into a bowl and top with the boiling water. Set aside to soak for 20 minutes.
• Beat the butter and sugars in a bowl until light and fluffy, approximately 3 minutes.
• Add in the egg and beat until well combined and smooth.
• Blend the figs and water until a paste forms.
• Add the fig paste, vanilla extract and milk and beat until just combined.
• Sift the dry ingredients into a separate bowl and stir.
• Add to the wet ingredients and fold until a batter is formed and smooth and no dry portions remain in your bowl.
• Pour into your loaf tin and smooth out on top.
• Halve your fresh figs and sprinkle over 3 grams or a teaspoon of sugar over the top of your fig halves.
• Press the fig halves into your cake batter.
• Place in the oven and bake for 50 minutes until golden on top.
• Remove from the heat and allow to cool in the tin before placing onto a cooling rack.
• Slice and serve.
• Enjoy!

Notes

• Dried Figs: We want soft and sticky dried figs as they soften and blend easily. You could substitute with dried dates if you don’t like the taste of figs or even dried apricots. For the figs on top, you want nice soft ones that have had a little sugar sprinkled over the cut side so as to sweeten during baking otherwise they will be a little bitter.
• Adding other ingredients to your cake: Feel free to add your own personal touch to the Fig Cake recipe with dried figs. You can incorporate chopped nuts like walnuts or almonds for added texture and flavor. Additionally, a drizzle of honey or a sprinkle of powdered sugar on top can enhance the sweetness and presentation of the cake.
• Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
• Freezing the cake: Once fully cooled, wrap the cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.

Recipe by Roamingtaste

Nutrition

Calories: 368kcal

Keyword cake, fall dish, snack cake

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