Walnut and fig cake.
Simple, quick, delicious.
I love this walnut and fig cake, it’s super soft, fragrant, delicious, easy to make, which makes it one of my favorites, a perfect dessert for the family that will win you over at the first bite.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 large eggs (at room temperature)
- 3/4 cup sugar
- 1 jar yogurt (125 g, I used vanilla yogurt)
- 1/2 cup corn oil
- 2 1/2 cups all-purpose flour
- 1/3 cup potato starch
- 1 pinch salt
- 1 small glass rum
- 1 packet baking powder
- 1 lemon
- Half pod vanilla
- 3/4 cup walnut halves (weighed without shells)
- 12 figs (not too large)
Tools
- 1 Mold mold
- 1 Stand Mixer stand mixer
- 1 Spatula spatula
Steps
Butter a 9.5 inch mold.
Coarsely chop the walnuts (they shouldn’t be finely chopped).
Rinse the figs, remove the stem and cut them in half if small or into 4 parts if larger.
In the bowl of the stand mixer or with electric beaters, whisk the eggs with the sugar and a pinch of salt until the mixture is fluffy. Add the oil, yogurt, strained juice of half a lemon, and the liquor while continuing to mix.
Using a knife, split the vanilla pod in half and scrape out the seeds, adding them to the eggs.
Preheat the oven to 340°F static.
Gradually sift in the flour and potato starch into the egg mixture, then add the sifted baking powder while mixing.
Using a spatula, manually fold in the chopped walnuts and mix well.
Pour half of the batter into the mold, arrange half of the figs on top, cover with the remaining batter, and decorate the surface with the remaining figs. Bake for about 55 minutes at 340°F. After the time has passed, check the center’s doneness with a wooden skewer; it should come out dry.
Once the walnut and fig cake is cooked, remove it from the oven and let it cool. Then, turn it out onto a tray; it’s also great warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Bimby Version:
Butter a 9.5 inch mold.
Put the shelled walnuts in the Thermomix for 3 sec. / speed 2, set aside.
Put the eggs with a pinch of salt and sugar in the bowl for 30 sec. / speed 5.
Add the oil, juice of half a lemon, yogurt, and liquor for 20 sec. / speed 3.
Using a knife, split the vanilla pod in 2 parts and scrape out the seeds, adding them to the eggs for 2 sec. / speed 3.
Preheat the oven to 340°F.
Add the flour, potato starch, and baking powder through the lid opening with blades moving at speed 3. Once all the flour is incorporated, let it work for 10 sec / speed 3.
Turn off the Thermomix and manually with a spatula fold in the walnuts and mix well.
Pour half of the batter into the mold, arrange half of the figs on top, cover with the remaining batter, and decorate the surface with the remaining figs. Bake for about 55 minutes at 340°F. After the time has passed, check the center’s doneness with a wooden skewer; it should come out dry.
Once the walnut and fig cake is cooked, remove it from the oven and let it cool. Then, turn it out onto a tray.
The Walnut and Fig Cake is ready to be enjoyed. Happy dessert!
Try all the other recipes with walnuts, you can find them all CLICKING HERE.
And if you’re looking for recipes with figs, you can find them CLICKING HERE.
