Suitable for a sweet winter snack, this Italian favorite with dried figs and nuts is soft and great with wine or a glass of milk.
Shutterstock: MShev
A cake suitable for a sweet winter break. Dried figs (and all nuts), are key ingredients in the recipes of the Italian winter cuisine. This soft cake is perfect for dunking in milk or accompanied by a dessert wine. 
Italian Baking: Figs cake
- Yield: 8 -10 1x
Description
Suitable for a sweet winter snack, this Italian favorite with dried figs and nuts is soft and great with wine or a glass of milk.
Ingredients
- 3 eggs
- 100 g 3½ oz-½ cup raw sugar
- 80 ml 2 ½ fl oz mild extra virgin olive oil or 100 ml (3½ fl oz) organic cold-pressed sunflower oil
- 300 g 11 oz Kamut flour
- 1 teaspoon vanilla
- 15 g ½oz organic baking powder
- pinch of sea salt
- 200 g 7 oz dried figs
- 50 g Nuts of choice (chopped)
Instructions
- Beat the egg yolks with sugar and oil.
- Add the flour, vanilla, baking powder and mix.
- Whip the egg whites until stiff with a pinch of salt and, when ready, gently add them to the dough.
- Add dried figs and nuts coarsely chopped.
- Oiled and flour a cake pan (or lined with baking paper) and pour the mixture.
- Bake at 180°C (350°F/gas 4) for 25-30 minutes.
- Category: Baking, Dessert
- Cuisine: Italian
Frequently Asked Questions
What type of nuts work best in the Fig Cake?
Walnuts and pecans are great choices for this Fig Cake, as they complement the flavors of the dried figs nicely.
How should I store leftover Fig Cake?
Store leftover Fig Cake in an airtight container at room temperature for up to three days, or refrigerate it for longer freshness.
Can I use fresh figs instead of dried figs in this recipe?
It’s best to stick with dried figs for this recipe, as they provide the right texture and sweetness that fresh figs may not replicate.
