The fig and walnut cake is a butter-free dessert that is soft, fragrant, and delicious. I love the combination of walnuts and figs, and this cake is a delight, very soft, with lots of fruits both fresh and dried. The fig and walnut cake is perfect to welcome the month of September, it’s an autumn treat that melts in your mouth!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8-9 inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup milk
- 2/3 cup sugar
- 1 cup walnuts halves
- 1/4 cup vegetable oil
- 10 figs
- 1 packet baking powder
- to taste vanilla
- to taste powdered sugar
Steps
● The fig and walnut cake is very simple and quick to make. First, beat the eggs with the sugar and vanilla until they become light and fluffy. Add the vegetable oil and mix.
● Add the milk, chopped walnut halves, flour, and baking powder, and mix well all ingredients, then add 5 washed and chopped figs.
● Transfer the batter into a cake pan lined with parchment paper and garnish the top with the remaining figs, cut into slices about 1/4 inch thick.
● Bake the fig and walnut cake in a preheated oven at 350°F for about 50 minutes. Do the toothpick test to check doneness.
● The fig and walnut cake is ready, finish it with a dusting of powdered sugar.
Notes:
The fig and walnut cake keeps at room temperature for 3-4 days. If you prefer a more rustic texture, chop the walnuts less finely before adding them to the batter.
More desserts with figs HERE
More desserts with walnuts HERE
