The fig and walnut pound cake is a soft, fragrant, and very delicious dessert perfect for breakfast, a snack, or as a dessert after a meal.
Moist inside, so soft that it melts in your mouth, the perfect dessert to say goodbye to summer and welcome autumn!
It’s butter-free and milk-free, so we can also cater to those who are lactose intolerant lactose.
This fig and walnut pound cake is quick to prepare and stays soft for days. If you want to avoid unnecessary waste, you can also freeze it, but it’s so good that it’s unlikely any crumbs will be left!
The stars of this breakfast cake are obviously the figs, but we can also prepare this pound cake using other types of fruit, even based on seasonality.
Are you a fig lover? Try the famous September cookies, they are incredibly delicious!!
But don’t miss out on these also delicious recipes, both sweet and savory, based on fresh figs!
And make sure to read until the end, you’ll find useful tips for making this recipe and a little gift for you ❤️🩷
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 3 eggs (medium whole)
- 3/4 cup brown sugar
- 1/3 cup vegetable oil
- 2/3 cup water (or milk or plant-based beverage if you prefer)
- 2 cups all-purpose flour
- 2/3 cup almond flour
- 1/4 cup pecan nuts (or common walnuts)
- 5 oz figs (weight without skin + 2 small figs left whole for final decoration)
- 1 packet baking powder
- 1 teaspoon ground cinnamon
- lemon zest
Tools
- Bowl
- Electric Whisk
- Sieve
- Spatula
- Loaf Pan
- Lemon Grater
Steps
In a bowl, beat the medium whole eggs with the sugar (you can use brown sugar, like I did, or white sugar).
When you have achieved a nice fluffy and frothy mixture (after about 5-8 minutes), flavor the batter with cinnamon (if you like) and lemon zest.
Slowly pour in the vegetable oil and then the water (if you prefer, you can use milk or a plant-based beverage of your choice, though unsweetened is better), stir.
Incorporate the almond flour, all-purpose flour, and finally the baking powder, the latter two with a sieve to avoid lumps.
Mix well until you obtain a smooth and homogeneous batter.
Take the figs, remove the skin and cut them into pieces, but remember to leave two small ones whole for decoration.
Are you used to eating figs with the skin on? No problem! Just wash them very well under water to remove any impurities.
Add the chopped figs to the batter obtained so far and mix with a spatula.
We’re done! Pour everything into a 10-12 inch loaf pan and level with a spatula.
Take the two figs set aside, slice them with the well-washed skin on, and arrange the slices on the surface.
Finally, crumble a few walnuts on top with your hands (I used pecans, but common walnuts are also fine).
Done! Your fragrant and delicious fig and walnut pound cake is ready to bake!
Bake in a preheated static oven at 356°F for about 40-50 minutes. The time always varies from oven to oven.
After 40 minutes, do a toothpick test to check the baking, and if necessary, continue a bit longer.
Once baked, immediately take it out of the oven, let it cool completely, then remove it from the pan and finally enjoy it.
I fell in love at first sight with this fig cake, and the taste made this love even stronger!!!
If you don’t try it, you can’t understand how delicious it is! It’s so soft you won’t believe it, so try it too, it’s amazing!
Let me know in the comments what you think and come back soon to discover new recipes!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
Can I replace the figs with other fruit?
Yes, of course, you can make this cake with the fruit you like most, with a recommendation that applies every time you make a change to an already tested recipe.
Each fruit has its own specific weight and contains different amounts of water. Figs, although heavy, almost completely break down during baking, blending perfectly with the batter. If you use, for example, apples, they don’t melt easily.
I am telling you this to say that it may be necessary, depending on the type of fruit you use, to increase the amount of flour to prevent the cake from not baking correctly.
So judge by eye, if you notice that the batter is too liquid, add a little more flour.How many days does the pound cake last and how can I store it?
For proper storage of this pound cake, just cover it with a cake dome, and it will keep for several days. If it’s too hot at home, we can also put it in the fridge, always covered to prevent it from absorbing other smells.
If you want to make a stock to consume at your leisure, slice it and place the slices in a container, separating them with pieces of parchment paper. Store everything in the freezer, and when you want to enjoy a slice, just take it out half an hour before, and it will seem freshly baked!What can I use instead of almond flour?
Nothing! In the sense that almond flour gives this pound cake a unique softness and without it, it wouldn’t have the same moisture and texture. If you really don’t want to use it, replace it with regular flour (same weight).
I don’t like walnuts, can I use other nuts?
Yes, of course, if you don’t like walnuts, you can use almonds or hazelnuts, for example.
I don’t have a loaf pan, what can I do?
You can make this cake using what you have available, the size for round ones is 9.5 inches.
