Walnut and fresh fig cake

    1 hour

    This is an Italian walnut cake that's topped with fresh figs. Serve warm with vanilla ice cream or cold with coffee.

    6 people made this

    Makes: 1 28cm cake

    • 1 egg
    • 3 egg yolks
    • 200g caster sugar, divided
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon rum flavouring
    • zest from 1 lemon
    • 150g butter, melted
    • 125g walnuts, chopped
    • 300g plain flour
    • 1 teaspoon cream of tartar
    • 1 pinch salt
    • 8g baking powder
    • 6 fresh figs, washed and sliced in 1cm rings
    • 50g demerara sugar

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat the oven to 160 C / Gas 3. Grease and flour a 28cm springform cake tin.
    2. In a large bowl, whip the egg, the yolks, 150g caster sugar, vanilla extract, rum flavouring and lemon zest with an electric beater until fluffy and pale. Melt the butter; add to the mixture and beat briefly to mix in.
    3. In a blender, process remaining 50g caster sugar, walnuts, flour, cream of tartar, salt and baking powder into the bowl of a blender; pulse until fine. Add the dry ingredients to the egg mixture, in 2 or 3 batches, mixing well to achieve a lump-free mixture. Pour in the prepared tin and spread evenly. Place the fig rings on top, one in the middle and the others all around in a circle. Sprinkle with demerara sugar.
    4. Bake in the preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean and dry.
    5. Remove from the oven; allow to cool slightly and serve warm or cool completely and dust with icing sugar.


    Instead of greasing and flouring the tin, you can wet a piece of parchment paper, squeeze any excess water out and use this to line the tin. I have found this method pretty good.

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