The fig and walnut cake is a simple and very fragrant dessert, a September recipe that won me over at the first taste.
The batter made with milk is butter-free but I used oil, resulting in a moist and soft cake. The addition of fresh figs and chopped walnuts creates an irresistible mix of flavors, ideal for a hearty breakfast or a tasty snack.
The sweetness and softness of the figs meet the crunchy walnuts, so how can you resist a slice of this cake?
Walnuts are a type of nut with important nutrients and an essential source of minerals and vitamins. They also contain monounsaturated fatty acids like oleic acid, an excellent source of antioxidants.
As I say every time, this fig and walnut cake is perfect for any occasion. It’s healthy and delicious, an excellent dessert at the end of a meal: serve it warm, with a bit of ice cream or chocolate sauce, and it will be highly appreciated.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 10/12
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for the Fig and Walnut Cake
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch (or potato starch)
- 3 eggs (room temperature)
- 2/3 cup vegetable oil
- 2 tablespoons rum (or limoncello, etc.)
- 1 packet baking powder
- 2/3 cup milk (room temperature)
- Half lemon (grated organic zest)
- 1 pinch salt
- 2 oz walnuts (weight after shelling)
- 7 figs (red or green as you prefer)
- 3/4 cup sugar (you can substitute with stevia or erythritol)
- to taste powdered sugar (for dusting)
- 1 knob butter (for greasing the pan)
- to taste all-purpose flour (for dusting the pan)
Tools
- Pan
- Food Scales
- Stand Mixer
- Parchment Paper
- Measuring Jug
- Spatula
- Nutcracker
- Grater
Steps for the Fig and Walnut Cake
First, prepare the 9.5-inch springform pan by placing parchment paper on the bottom while the sides should be greased and dusted with flour. Preheat the oven to 340°F. Use static mode.
Chop the walnuts coarsely with a knife and set them aside.
Clean the figs with a damp cloth.
In a large bowl, beat the eggs with sugar, fine salt, and the grated zest of half an organic lemon. We need to obtain a light and frothy mixture. (Eggs must be at room temperature).
Add the sunflower oil, the liquor (I used rum), and finally the milk at room temperature, always mixing with electric beaters.
Set aside the electric beaters and take a spatula.
Gently add the flour, potato starch, and previously sifted baking powder. Mix with the spatula from bottom to top.
Cut the figs; I left the peel, but you can also peel them as you prefer.
Finally, add the pieces of figs and previously chopped walnuts.
Pour the obtained batter into the pan.
Cut the figs into thin slices.
Arrange the fig slices and some crumbled walnuts on top.
Bake the cake at 340°F for about 50/55 minutes; use a toothpick to test for doneness. Remove the cake from the oven and let it cool slightly.
Before serving, dust with powdered sugar.
You can make your fig cake even richer and more delicious by serving it with a scoop of vanilla ice cream.
Enjoy your meal
Advice
The cake will stay good for 3 or 4 days if stored in a cool place.
Of course, this cake is perfect for breakfast, but the fresh fig and almond cake becomes a delicious dessert when served with vanilla ice cream, chocolate sauce, or simple whipped cream.
If you liked this recipe, click on many stars, thank you very much.
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FAQ (Frequently Asked Questions)
Do I really have to add walnuts?
No
