This soft cake with figs and walnuts is clearly a preview of autumn recipes with figs that I personally love madly and buy every time I find them at the fruit and vegetable stands while grocery shopping.
The figs I used are the classic green ones, but in nature there are many varieties, the important thing is that they are ripe and juicy!
FIGS are rich in fiber and minerals, which partially compensate for their high sugar content. FIGS are also a good source of prebiotics, substances that feed the good bacteria within our body.
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Here are more recipes with fig as the main ingredient…
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
INGREDIENTS SOFT CAKE WITH FIGS AND WALNUTS
- 5 tbsp butter (soft)
- 10 figs (mine were small)
- 1 cup powdered sugar (+ some for the final decoration)
- 1 egg
- 1/2 cup polenta flour (pre-cooked like Valsugana)
- 1 cup all-purpose flour
- 1 small glass rum (or white grappa)
- 3/4 packet baking powder (almost a whole packet)
TOOLS FOR SOFT CAKE WITH FIGS AND WALNUTS
- Electric whisks
- Bowls
- Knives
- Cake tins
- Cooling racks
- Sifters
- Spatulas
FOR THE PREPARATION OF THE SOFT CAKE WITH FIGS AND WALNUTS RECIPE
1) First from the total weight of the butter I take a piece and put it in a pan with the peeled and halved figs with the chosen liquor, leaving them on moderate heat until the internal juices come out and a creamy sauce is created.
2) In a bowl or in the stand mixer bowl, I put the powdered sugar and the egg and whisk them together for a few minutes.
3) Then I add the soft butter, the sifted flours with the baking powder.
4) I mix with a marisa spatula adding the soft figs with their sauce and the chopped or crumbled walnut kernels.
5) I mix the mixture well and add a splash of milk if it turns out to be too dense: I added about half a glass!
6) I spray some non-stick spray on the 22 cm (8.7 inches) cake tin (or line it with parchment paper or use the classic butter and flour method) and pour in the mixture, leveling it well, and then bake it at 340/356 °F in static mode, leaving the autumn cake with figs and walnuts to cook for about 40 minutes, but as always, after about 30 minutes, carefully check the cooking of the walnut and fig cake.
7) Once cooked, I let it cool, perhaps on a cooling rack, and then after dusting it with powdered sugar, I serve it at the table.
ENJOY YOUR MEAL!
Annalisa°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
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Annalisa says…
Sweet for autumn with figs and walnuts, but you can add other fresh or dried fruit while keeping the basic dough!
