The soft and delicious fig and walnut cake is a simple dessert to prepare, perfect for breakfast or a snack. Its soft and fragrant texture comes from the combination of fresh figs with crunchy walnuts, in a butter-free batter with vegetable oil, making it light and suitable for everyone. It’s a cake that brings the genuine flavors of late summer and early fall to your table, just like Grandma’s apple cake or Grandma’s soft tart. Enjoy it plain with a dusting of powdered sugar, and it will win everyone over at the first bite.
See you soon, Susy
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8Persons
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 408.86 (Kcal)
- Carbohydrates 47.31 (g) of which sugars 24.55 (g)
- Proteins 7.93 (g)
- Fat 22.31 (g) of which saturated 3.40 (g)of which unsaturated 10.93 (g)
- Fibers 1.48 (g)
- Sodium 27.22 (mg)
Indicative values for a portion of 145 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 for the Fig and Walnut Cake
- 3 eggs (at room temperature)
- 3/4 cups sugar
- 1/2 cup peanut oil (or sunflower oil)
- 3/4 cup whole milk
- 2 cups all-purpose flour
- 1 packet baking powder
- 1 cup walnuts
- 6 figs (peeled, but you can leave it if tender)
- 1 tbsp honey (to brush the surface after baking)
For the Fig Cake you will need:
- Bowl
- Electric whisk
- Spatula
- Pan 9-10 inches in diameter
- Parchment paper
How to prepare the soft fig cake
First, I wash the figs, remove the stems, and peel them (you can leave the skin if desired). I cut them into wedges, set aside a few for the final decoration, and chop the rest into pieces. I coarsely chop the walnuts, setting aside a handful for decoration.
In a large bowl, I beat the eggs with the sugar using an electric whisk until the mixture is light and fluffy. I slowly pour in the oil and continue to beat, then gradually add the milk.
I sift the flour with the baking powder and gradually add it to the mixture, mixing with the whisk on low speed. Once the batter is smooth, I gently fold in the chopped figs and walnuts.
I transfer the batter into a 9-inch pan lined with parchment paper or greased and floured, and distribute some fig wedges and whole walnuts on top.
I bake in a preheated static oven at 340°F for about 45-50 minutes, using a toothpick to check doneness.
I let the cake cool on a wire rack, and before serving, I finish with a drizzle of honey on the surface.
Tips and Storage
The fig and walnut cake remains soft for 2-3 days under a glass dome or in an airtight container. You can also cut it into slices and freeze it: it keeps for up to 2 months and just needs to be thawed at room temperature.
You can use figs with or without skin: I removed it, but you can leave it.
For a more intense flavor, replace part of the sugar with a couple of tablespoons of honey.
Want a gluten-free version? Use a specific gluten-free flour for desserts.
Frequently Asked Questions
Can I use dried figs instead of fresh ones?
Yes, but I recommend soaking them in warm water for 15 minutes to keep them soft.
Can I make the cake without walnuts?
Yes, you can replace them with almonds, hazelnuts, or leave it with just the figs.
