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!

Ingredients

  • eggs 4 units
  • honey 250 grams
  • groundnut oil 150 grams
  • milk 190 millilitres
  • plain flour 350 grams
  • yeast 15g of baking powder
  • jam 250 grams Fig jam
  • figs 4 or 5 soft, mature figs

Start shopping

Fresh Lampascioni 1 kg

Fresh Lampascioni 1 kg

Strong spreadable ricotta

Strong spreadable ricotta

Half prickly pear table illumination

Half prickly pear table illumination

Box recipe Orecchiette with cream of turnip tops

Box recipe Orecchiette with cream of turnip tops

“La bio” organic home made tomato sauce

“La bio” organic home made tomato sauce

101, Apulian rosé wine

101, Apulian rosé wine

Tenuta Longhe Red Wine Primitivo IGT Salento

Tenuta Longhe Red Wine Primitivo IGT Salento

Terrapetre extra virgin olive oil

Terrapetre extra virgin olive oil

Information
15 minutes Total time
45 minutes Active time
Serves 6 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.
4 + 3 ?
(Read here)

Preparation

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.

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

Step by step

**Click on the photos to access full step by step!