Fig cake

The arrival of the fig season, a lovely time of year, always makes us want to attempt the most tempting recipes, whether they are unusual or unexpected savoury courses, or delicious and inviting desserts to delight young and old. For the perfect end to lunch or dinner, we offer an original cake made with figs: the riper they are, the better able to satisfy the sweet tooth of your guests. Don’t forget that this lovely dessert can also be eaten as a healthy and nutritious breakfast or snack that will win over even the most demanding palates of children. Are you ready to make our tasty fig cake? Follow our recipe step-by-step!


15 minutes Total time
45 minutes Active time
Serves 6 persons
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Beat the eggs with the honey for 5 minutes, until they double in volume and are frothy. Add the oil whilst stirring constantly and then pour in the milk. Add the sifted flour and baking powder a little at a time. Line a 20-22cm diameter baking tray with baking parchment. Pour the mixture into the tray and bake at 180 °C for 45 minutes. When cooked, let it cool completely. Cut the cake in half laterally. Spread the jam on the bottom half pressing it in with a spatula to make it absorb a little. Then spread it again. Cover with the top half of the cake and then remove a part of the top with a knife. Fill the hole created with the pulp of 2 or 3 figs. Halve the two remaining figs and use them to decorate.

Fig cakes also exists in variants which include other tasty ingredients, such as hazelnuts and ‘maraschino’ – a type of sweet, cherry liqueur.
The origins of this fig cake are in Emilia Romagna and, in particular, in the province of Piacenza.

Step by step

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