Description
Summer gardens whisper delicious secrets when Fresh Fig Cake arrives on the dessert scene. Ripe figs nestled in a tender crumb create pure comfort right from my kitchen to your plate.
Ingredients
Scale
Main Ingredients:
- 45 fresh figs
- 3 medium eggs
- 100g all-purpose flour
- 100g almond flour
- 120g sugar
Supporting Ingredients:
- 80ml extra virgin olive oil
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Finishing Ingredients:
- 1 pinch salt
- Powdered sugar
Instructions
- Prepare your baking environment by heating the oven to 180°C (350°F). Coat an 8-inch (20 cm) round cake pan with olive oil spray and line with parchment paper, ensuring complete coverage.
- Crack 3 medium eggs into a large mixing bowl. Add 120g (½ cup + 1 tablespoon) sugar and whisk vigorously until the mixture becomes pale and increases in volume.
- Pour 80ml (⅓ cup) extra virgin olive oil into the egg mixture. Add 1 teaspoon vanilla extract and lemon zest. Blend until ingredients are fully incorporated and smooth.
- Sift 100g (¾ cup) all-purpose flour and 100g (1 cup) almond flour directly into the wet ingredients. Sprinkle 1 teaspoon baking powder and a pinch of salt over the top.
- Gently fold dry ingredients into the batter using a spatula. Mix until no flour streaks remain, being careful not to overmix.
- Transfer the batter to your prepared pan, spreading it evenly with a spatula.
- Select 45 fresh figs (approximately 300g) and slice or halve them. Arrange figs cut-side up across the surface, pressing them lightly into the batter.
- Place the pan in the preheated oven and bake for 35-40 minutes. The cake is ready when it turns golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it rest in the pan for 10-15 minutes. This allows the cake to settle and makes removal easier.
- Carefully turn the cake out onto a wire rack. If desired, dust the top with powdered sugar just before serving.
Notes
- Check fig ripeness by gently squeezing; soft but not mushy figs work best for this cake.
- Room temperature eggs blend more smoothly and create a lighter cake texture.
- Almond flour adds moisture and richness, but can be replaced with additional all-purpose flour for nut-free diets.
- For a more intense fig flavor, drizzle the cooled cake with honey or fig jam before serving.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9.2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2.4 g
- Protein: 4.3 g
- Cholesterol: 55 mg