Fresh fig cake

    1 hour 10 min

    Celebrate fig season with this decidedly special layer cake.

    149 people made this

    Serves: 8 

    • 50g butter, softened
    • 175g caster sugar
    • 1 egg
    • 250g plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 250ml evaporated milk
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 175g chopped fresh figs
    • For the filling
    • 325g chopped fresh figs
    • 4 tablespoons dark brown soft sugar
    • 4 tablespoons water
    • 1 tablespoon lemon juice

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas mark 4. Grease two 20cm (8 in) round cake tins.
    2. In a medium bowl, sift together flour, salt and baking powder. Set aside.
    3. In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 175g chopped figs.
    4. Divide into two prepared cake tins. Bake in the preheated oven for 30 minutes, or until a skewer inserted into the centre comes out clean.
    5. To make the filling: In a saucepan, combine remaining figs, brown sugar, water and lemon juice. Bring to the boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cooled cake and on top.

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    Reviews in English (90)


    Loved this recipe. I am not a fig lover but am trying to embrace these understated gems. It was moist and just sweet enough for a special treat with tea. I had to cook the cakes much longer than stated however and I also added a touch of cinnamon to the cakes. Overall, really nice recipe and will use it again.  -  29 Sep 2011


    I made this cake 2 days ago for a bunch of fig fanatics. Everyone went wild over it. It is not overly sweet and a very pleasant ending to a meal. I will definitley be making this again very soon.  -  21 Aug 2006  (Review from Allrecipes US | Canada)


    This recipe makes a moist, though somewhat dense, cake. The batter is as easy to create as anything out of a box--in other words, very easy! So that's good if you have lots of figs and not much time. We ended up splitting the layers, toasting them in the toaster oven, and adding butter, to eat the cake like a slab of a scone. Amazingly good with your morning coffee. Next time I will make a lighter batter, probably substituting oil for the butter, and I will puree the figs (and double the amount to 2 cups in the batter!) with a little of the evapourated milk before blending the figs with the batter. That would change this recipe from something of a coffee cake or scone-like creation to more of an after dinner cake, which is more what I'm looking for. Again, it's a good recipe, wonderfully sweet and satisfying!  -  18 Jun 2001  (Review from Allrecipes US | Canada)