A delicious tart with fresh seasonal figs, very easy to prepare, with a quick dough that doesn’t need to rest in the fridge. The crumble cake with figs is a simple and fragrant dessert, suitable for all breaks of the day, perfect for the end of summer. The figs are used raw, as they are already soft enough, just baking them in the oven makes them creamy. If you don’t have fresh fruits available, you can use jam, in this case, there is no need to add other ingredients to the filling. Try this recipe, it’s quick to make but really delicious!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Seasonality: Summer, Autumn
- Energy 226.21 (Kcal)
- Carbohydrates 34.90 (g) of which sugars 16.12 (g)
- Proteins 3.72 (g)
- Fat 8.89 (g) of which saturated 5.52 (g)of which unsaturated 3.20 (g)
- Fibers 1.32 (g)
- Sodium 64.81 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups all-purpose flour
- 6 tbsps butter (soft)
- 1/3 cup sugar
- 1 egg (small)
- 1 tsp baking powder
- lemon zest
- 1 pinch fine salt
- 5 figs (about 7 oz net weight after discarding)
- 1 tbsp sugar
- Half tbsp rum (optional)
- 2 tbsps breadcrumbs
- 1 tbsp apricot jam (or fig jam)
Tools
- Cake Pan 7-8 inches
- Parchment Paper
- Stand Mixer
- Bowl
If you don’t have a stand mixer, you can knead by hand, in a bowl, or with a food processor.
Preparation
Start with the filling: wash and peel the figs, cut them into small pieces and put them in a bowl.
Add the sugar, the rum, 1-2 tbsps of breadcrumbs, and mix. The amount of sugar is indicative, adjust based on the sweetness of the figs.
Now prepare the dough: put the soft butter, the sugar, and the grated zest of half a lemon in the stand mixer. Mix with the paddle attachment until a cream is formed.
Add the egg, a pinch of salt, and mix well.
Then add the flour and the baking powder sifted together, in 2-3 additions. Mix for a few moments until you get a soft, slightly crumbly dough similar to a shortcrust pastry.
Line the cake pan with parchment paper, or butter and flour it.
Place about 2/3 of the dough on the bottom, compacting with your hands, and creating a bit of edge on the outside (1).
Spread a thin layer of jam, then add the fig filling, leveling with a spoon (2).
Cover with the remaining dough, crumbling it with your hands (3).
Place the dessert in a static oven at 356°F and bake for 35-40 minutes, until the surface is dry and slightly golden. Adjust time and temperature based on your oven.
At the end, let the cake cool well, transfer it to a plate, and sprinkle with a little powdered sugar if desired.
The crumble cake with fresh figs is ready, fragrant, and delicious!
Tips and Notes
You can omit the rum, or replace it with another liqueur of your choice.
Add one or two tablespoons of breadcrumbs, depending on the liquid released by the figs. Do not omit it, as it helps absorb excess moisture.
You can use apricot, fig, peach jam or other fruit… a small amount is enough.
FAQ
Can I use oil instead of butter?
I recommend using butter as it gives the dough a better flavor and texture. However, if you want to use oil, you can refer to this recipe for the quantities.
How to store the crumble cake with figs?
It can be stored for 2-3 days in a covered container, in a cool place. If you want to keep it longer, I recommend putting it in the refrigerator.
