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Best Dried Fig Cake (Yeast Leavened)
5 from 15 votes

Best Dried Fig Cake (Yeast Leavened)

This yeast-leavened dried fig cake blends chopped figs and walnuts into a dough made from flour, coconut sugar, butter, eggs, lemon zest, and juice, with yeast to give it a subtle rise. The dough’s texture is sticky due to the butter and slowly rising yeast, which results in a cake that is moist and filled with fruit and nut pieces, offering a slightly chewy bite.

Prep Time
20 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
2 hrs 20 mins
Servings: 12 Servings
Calories: 517 kcal
Course: Dessert, Snacks, Baked Goods
Cuisine: Italian

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

    Cup of Yum
  1. You can use a stand mixer with a dough hook or opt to make this cake dough by hand (I often do).
  2. In a large bowl (or bowl of a stand mixer), combine the flour and the sugar with a whisk to break up any lumps.
  3. Add the grated lemon zest, lemon juice, rehydrated yeast, beaten eggs, and butter.
  4. 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.
  5. Don't over-knead it, just enough to work in the butter.
  6. Work in the pieces of fig and walnuts. If done by hand, I simply stir them in using a wooden spoon.
  7. Cover the bowl with a clean kitchen towel and let the dough rest for about 1 hour.
  8. Close to the end of that one hour, preheat the oven to 350 degrees F/ 180 degrees C.
  9. Butter the springform pan, then shake in a bit of flour (coating all sides) and tap out the excess.
  10. Use a spatula to spread the dough evenly in the prepared pan.
  11. 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.
  12. Allow the cake to cool completely before removing it from the pan.
  13. 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

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%)

Nutrition Facts

Serving: 12 Servings

Amount Per Serving

Calories 517

% 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.