Best Dried Fig Cake (Yeast Leavened)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
1 hr
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Total Time
2 hrs 20 mins
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Servings
12 Servings
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Calories
517 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
Italian
Best Dried Fig Cake (Yeast Leavened)
Description
The Best Dried Fig Cake combines the sweetness of dried figs and the crunch of walnuts in a yeast-raised batter. The use of coconut sugar or pure cane sugar and the addition of fresh lemon zest and juice enhance the flavor complexity. Instead of a typical cake rise, the yeast causes a gentle lift resulting in a soft but dense crumb.
The mixing method involves either hand kneading or using a stand mixer, working butter into the flour mixture carefully to maintain the dough’s sticky texture. After resting about an hour, the dough is spread into a buttered and floured springform pan and baked to form a rich crust while maintaining moistness inside due to the fruit pieces.
This cake keeps well at room temperature when stored airtight for up to five days and freezes well for two to three months when sliced and wrapped properly. Variations include adding thyme for herbal notes or adjusting fig and walnut quantities to alter sweetness and texture.
Ingredients
- 4 cups all-purpose flour 500 grams, combo with spelt flour, optional
- 2 cups coconut sugar 305 grams, or pure cane sugar, if preferred
- lemon grated zest of 1 large or 2 tablespoons equivalent
- 2 tablespoons lemon juice
- 1 packet active dry yeast ¼ ounce or 7 grams, rehydrated according to package instructions
- 4 egg beaten, large, at room temperature
- 9 ounces butter 255 grams, plus more to butter the spring form, at room temperature
- 15 fig dried and chopped
- ½ cup walnuts 50 grams (you can go up to 80 grams, chopped
Instructions
- You can use a stand mixer with a dough hook or opt to make this cake dough by hand (I often do).
- In a large bowl (or bowl of a stand mixer), combine the flour and the sugar with a whisk to break up any lumps.
- Add the grated lemon zest, lemon juice, rehydrated yeast, beaten eggs, and butter.
- Use your hands to combine the ingredients, ensuring no chunks of butter are left. If using a stand mixer, let the dough hook mix and knead your dough on a low to medium setting.
- Don't over-knead it, just enough to work in the butter.
- Work in the pieces of fig and walnuts. If done by hand, I simply stir them in using a wooden spoon.
- Cover the bowl with a clean kitchen towel and let the dough rest for about 1 hour.
- Close to the end of that one hour, preheat the oven to 350 degrees F/ 180 degrees C.
- Butter the springform pan, then shake in a bit of flour (coating all sides) and tap out the excess.
- Use a spatula to spread the dough evenly in the prepared pan.
- Bake in the center of the oven for 50 to 60 minutes, or until a toothpick inserted in the middle of the cake comes out clean with no wet crumbs clinging to it.
- Allow the cake to cool completely before removing it from the pan.
- Serve as is or top with sifted powder sugar for a more festive look or extra fresh sliced figs.
Notes
- Use hands or a stand mixer with a dough hook to mix and knead the sticky dough carefully, removing batter from hands with a spatula.
- Let the dough rest about an hour to allow gentle rising that adds air while keeping a dense cake texture.
- Use moist, sweet dried figs like black mission or Smyrna for the best texture and flavor in the cake.
- Store the baked cake in an airtight container at room temperature for up to five days or freeze slices wrapped individually for up to three months.
- To activate dry yeast properly, follow the package directions or soak it in lukewarm water with sugar until foamy before mixing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 73g | 24% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 161mg | 7% |
| Potassium | 177mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 613IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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