The cake with black fig jam and fresh figs is a rustic and refined dessert, capable of evoking deep and enveloping autumn flavors.
The cake’s base is soft and slightly moist
Inside, the black figs cut into pieces blend perfectly with the softness of the dough, offering a contrast between intense sweetness and body.
On the surface, fresh figs sliced and arranged harmoniously stand out, their thin peels ranging from green to dark purple creating a color play that recalls the fruit’s nature, alternated with the delicious Sicilian black fig jam from La Dispensa della Casalinga.
This jam is made from the sweetest and most fleshy figs, picked at the right moment.
The final result is a cake that presents itself as a small visual and taste masterpiece: the sweet and rich flavor of the black fig jam perfectly matches the freshness and delicacy of the fresh figs, creating a combination of soft and slightly crunchy textures.
Perfect to serve as a dessert or as an accompaniment to an afternoon tea, this cake speaks of tradition and warmth, ideal for those who love authentic and genuine flavors.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Autumn
Ingredients for preparing the soft black fig cake
- 2 1/4 cups type 1 flour
- 3 eggs
- 1/3 cup sunflower oil
- 1/3 cup plant-based milk
- 1 packet baking powder
- 1 pinch ground cinnamon
- 1/2 lb figs
- to taste powdered sugar
- 1 container Sicilian black fig jam
- 1/2 cup sugar
Tools
- 1 Bowl
- 1 Cake Pan
- 1 Parchment Paper
- 1 Spatula
- 1 Mixer
Steps for preparing the black fig cake
For perfect preparation WATCH THE VIDEO RECIPE
Break the eggs into a large bowl and add the granulated sugar. With a electric whisk, beat the eggs and sugar together for about 5-7 minutes, until you get a light, frothy, and airy mixture. This step is crucial to incorporate air and ensure a soft cake despite the absence of butter.
Gradually drizzle the sunflower oil into the egg and sugar mixture while continuing to mix at medium speed.
Add the cinnamon.
Sift the flour together with the baking powder and add it to the mixture.
Gently mix with a spatula or hand whisk.
Gently wash the fresh figs and cut them into pieces after peeling them.
Put 2 aside, they will be used to garnish the cake.
Add the figs to the batter and mix thoroughly.
Pour the batter into a 20 cm baking pan lined with parchment paper.
Decorate with the remaining two figs cut into wedges and with generous spoonfuls of Sicilian black fig jam, as in the video.
Bake at 350°F for about 35 minutes, always perform the toothpick test before removing from the oven.
If you notice the cake darkening too much on top, lower the temperature to 340°F for the last few minutes.
Once baking is complete, remove from the oven and let cool. Dust with plenty of powdered sugar and serve and…
FOR THE RECIPE PREPARATION I USED THE FLOUR AND SICILIAN BLACK FIG JAM FROM LA DISPENSA DELLA CASALINGA. WITH MY DISCOUNT CODE BARBARA10 YOU GET A 10% DISCOUNT ON EVERYTHING ON THEIR SHOP
Happy tasting from Barbara!
STORAGE
If the cake is consumed within 1-2 days, it can be left at room temperature, preferably under a glass dome or wrapped in plastic wrap to prevent it from drying out. It’s important that the cake is completely cooled before covering, otherwise the residual heat could create moisture and cause mold. Store it in a cool, dry place, away from heat sources or direct light.
If you want to keep the cake longer (up to 4-5 days), you can put it in the refrigerator. Before storing, wrap it well in plastic wrap or place it in an airtight container to prevent it from absorbing odors from other foods in the fridge.
If you like my recipe RATE IT BY CLICKING MANY STARS and SHARE IT on your social media and I LOOK FORWARD to see you on
INSTAGRAM and on
To stay updated on my new recipes you can activate the push notifications of my blog
