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A slice of fig loaf cake with baked fresh figs on top sits on it's side with the warm brown interior visible on a wooden board on a gray surface.
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Fig Cake

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.
Course Snack
Keyword cake, fall dish, snack cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 368kcal
Author Sylvie Taylor

Ingredients

  • 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