5 from 2 votes
Fresh Fig Cake Recipe
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.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
12
portions
Calories:
261 kcal
Course:
Dessert, Breakfast, Snacks
Cuisine:
Mediterranean
Ingredients
- 3 medium egg at room temperature
- 175 g caster sugar
- ½ cup vegetable oil or sunflower oil
- 110 g PLAIN yogurt natural
- 1 teaspoon vanilla bean paste or vanilla extract
- 230 g self-raising flour
- ¼ teaspoon baking powder
- 5-6 figs fresh
To Decorate
- 1 cup Greek yogurt
- 2 tablespoon pistachio
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 portions
Amount Per Serving
Calories 261
% 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.