Fresh Fig Cake Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
12 portions
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Calories
261 kcal
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Cuisine
Mediterranean
Fresh Fig Cake Recipe
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If you're looking for a simple yet delicious way to use up your figs, this extra moist Fresh Fig Cake Recipe is exactly what you need.
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Ingredients
- 3 medium eggs (at room temperature)
- 175 g caster sugar
- ½ cup vegetable or sunflower oil
- 110 g plain natural yogurt
- 1 teaspoon vanilla bean paste or extract
- 230 g self raising flour
- ¼ teaspoon baking powder
- 5-6 fresh figs
To Decorate
- 1 cup Greek yogurt
- 2 tablespoon pistachio
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Instructions
- Start by washing your fresh figs. Slice 3 of them for decorating the top of the cake, and cut 2 of them into small pieces to use in the batter.
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch bundt cake pan to ensure your cake doesn’t stick.
- In a large mixing bowl, beat the eggs and sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
- Add the oil, yogurt, and vanilla paste, whisk until they all mixed nicely. Avoid overmixing at this stage.
- In a seperate bowl, whisk together the self raising flour and baking powder. This ensures the leavening agents are evenly distributed throughout the batter, giving your cake a nice rise.
- Add the dry ingredients to the wet ingredients, mix together using a hand whisk or a spatula.
- Gently fold in the chopped fresh figs into the batter, making sure they’re evenly distributed.
- Pour the batter into the prepared cake pan.
- Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- To decorate, spread the thick Greek yogurt on top of the cake. Top with the sliced figs and pistachio nuts.
Equipments used:
Notes
- Make sure to use ripe, but not overly soft, figs for the best flavor and texture in your cake. Figs that are too soft may turn mushy during baking.
- Make sure your eggs are at room temperature before using them for making the cake as they mix better with batter and rise more easily.
- When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can result in a dense cake.
- Feel free to drizzle a bit of honey over the top for extra sweetness, especially if your fresh figs aren not very sweet.
- Add a pinch of ground cloves, cardamom, cinnamon, or nutmeg to give your cake a warm, spiced flavor, perfect for autumn baking.
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
43mg
(14%)
Sodium
35mg
(1%)
Potassium
134mg
(4%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
104IU
(2%)
Vitamin C
1mg
(1%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12portions
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 35mg | 1% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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