Grandma’s fig cake with yogurt, almonds, and cinnamon without butter, a soft cake that smells like home and tradition. Together with grandma, we learned to prepare many sweet recipes like sugar-free green fig jam, homemade dried figs, and delicious oven-caramelized figs: authentic recipes passed down from generation to generation. How can we not also remember the aroma of grandma’s apple pie or the grandma’s ring cake cooked on the stove, true delights that filled the house with aromas and warmth.
Every year, with the arrival of the fig season, I happily go back in time to those years when the whole family would rush to the tree to enjoy this delicacy. Today that tree is no longer there, but the memory remains alive, and thanks to dear friends who bring me baskets full of fresh figs every year, I can continue to relive those moments and bring back to the table the recipes of the past like this delicious fig cake.
See you in the next recipe!!!
ALSO TRY:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 465.01 (Kcal)
- Carbohydrates 44.74 (g) of which sugars 30.15 (g)
- Proteins 10.34 (g)
- Fat 28.21 (g) of which saturated 3.13 (g)of which unsaturated 12.56 (g)
- Fibers 4.32 (g)
- Sodium 188.34 (mg)
Indicative values for a portion of 166 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
Cake for 6-8 people
- 6 figs (fresh)
- 3/4 cup all-purpose flour
- 1 cup almond flour
- 3 eggs
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1/2 cup plain yogurt (one container)
- 1 packet baking powder
- 1 tsp ground cinnamon
- 1 pinch salt
- 1/4 cup sliced almonds
- as needed powdered sugar
Tools
To make this cake, you can use a springform pan of 9 inches (22-24 cm) in diameter.
- Bowl
- Pan springform
Grandma’s Recipe: Fig Cake
Soft, homemade, traditional!
In a bowl, beat the eggs with the brown sugar until you get a foamy mixture.
Add the vegetable oil and yogurt, then mix gently.
Incorporate the sifted all-purpose flour with the baking powder, the almond flour, a teaspoon of cinnamon powder, and a pinch of salt. Mix the batter until the ingredients are well combined.
Wash and dry the figs, cut them in half or quarters depending on the size.
Butter and flour a springform pan of 9 inches, pour in the batter, then arrange the figs on top evenly and then do the same with the sliced almonds.
Bake in a preheated static oven at 350°F (180°C) for 35-40 minutes, always do the toothpick test before removing: if it comes out clean after inserting it into the cake, it’s cooked.
Let it cool, unmold, and dust with powdered sugar.
The fig cake is ready to serve!
Soft, fragrant, and irresistible: looking at it is already a temptation, but tasting it is pure magic.
Just one slice? Maybe yes… if you’re strong. Otherwise, get ready to daydream and have seconds.
Storage and Tips
Storage: grandma’s fig cake remains soft and fragrant for 2-3 days at room temperature, well covered with plastic wrap or in an airtight cake container.
Tips: choose ripe but firm figs, so the flavor remains intense and the cake doesn’t become too moist. If you prefer, you can replace the plain yogurt with Greek yogurt and use a teaspoon of vanilla extract instead of ground cinnamon.
FAQ
Can I use other types of flour?
Yes, you can use whole wheat flour instead of white all-purpose flour for a more rustic flavor, but it might make the cake slightly less soft.
Can I substitute the almonds?
Absolutely! Chopped walnuts or hazelnuts are great for varying taste and crunchiness.
What does yogurt do in the fig cake?
Yogurt makes the batter softer and keeps the cake moist for longer, adding a slight touch of acidity that enhances the flavors of the figs and spices.
