This Fig Cake recipe features soft dried figs mixed into a light brown sugar cake batter and topped with fresh figs before being baked for a perfect Fall snack cake.
Perfect for a satisfying and indulgent snack or breakfast, this rustic Fig Cake is the ultimate way to enjoy the sweet and unique taste of fig season.
Why you’ll love this
Delicious and Unique
This Fig Cake is a delicious and unique baked good, featuring soft dried figs mixed into a light cake batter and topped with fresh figs. It's a great way to indulge in a sweet and satisfying treat that's perfect for any time of day.
Easy to Make
Despite its impressive taste, this Fig Loaf Cake is actually quite easy to make. Our step-by-step recipe guide will walk you through every step, so you can create this delicious baked good with confidence. It's a great option for anyone who wants a tasty and satisfying snack or breakfast without spending hours in the kitchen.
Nutritious and Sweet
Figs are a great source of fiber, vitamins, and minerals, making this cake a nutritious and sweet treat that's good for you too! It's a great way to enjoy a satisfying and indulgent snack or breakfast that's packed with flavor and health benefits.
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 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:
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.
Equipment needed to make this cake
Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
Blender: An immersion blender or regular blender helps to blend those soft figs into a paste.
Mixing bowl: A medium mixing bowl is perfect for the batter.
Hand or stand mixer: To create our fig loaf we need to whip our batter at each stage, though this can be done by hand.
Offset spatula: A small offset spatula will help us create a nice smooth top to the loaf before baking.
More Fall recipes you’ll lovePrint
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.
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
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
- 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.
Recipe by Roamingtaste
- Calories: 368 calories per serve
Keywords: fig baking recipe, dried fig cake