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Fresh Fig Cake

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Moderately easy

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Picture by: SunFlower

Recipe by: Karin Christian

Celebrate fig season with this decidedly special layer cake.

Ready in 1 hour 10 mins

Saved by 20 cook(s)

Ingredients

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

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Preparation method

Prep: 20 mins | Cook: 50 mins

Preheat the oven to 180 C / Gas mark 4. Grease two 20cm (8 in) round cake tins.

In a medium bowl, sift together flour, salt and baking powder. Set aside.

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.

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.

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.

Provided by:Allrecipes

Last updated: 29 Sep 2011

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Reviews & comments

Review this recipe

Moderately easy

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.

Posted: 29 Sep 2011

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