Rustic Bundt Cake with Caramelized Figs and Walnuts
Summer Bundt Cake par excellence, simple, soft, and delicious, ideal for a healthy breakfast.
A homemade dessert that comes from ancient rural tradition.
A homemade cake perfect for breakfast and snack for young and old alike.
Simple and quick recipe (prepared in 10 minutes) that always enjoys great success.
This fig bundt cake is ideal to prepare with fresh figs, but during the year it can also be made with the same amount of dried figs, cut into pieces, and left to soak overnight in rum (or grappa) to soften.
To prepare this bundt cake, you need corn flour fumetto (not corn flour fioretto, at the end of the article, in the FAQs, I explain the difference) which you can find in large supermarkets or more easily purchase on Amazon by clicking directly here.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Rustic Bundt Cake with Caramelized Figs and Walnuts
- 12 figs (fresh)
- 1 tbsp butter (quality)
- 1/4 cup granulated sugar (or brown sugar)
- 1/4 cup grappa (or rum)
- 1/2 cup walnuts (coarsely chopped)
- 1 1/4 cups corn flour fumetto
- 1 3/4 cups all-purpose flour
- 1/3 cup butter (softened, quality)
- 1 cup powdered sugar
- 2 eggs (whole)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1/2 tsp fine salt
- caramelized figs with walnuts (see above)
- 2 tsp butter (for greasing mold)
- 1/4 cup granulated sugar (for the mold)
- as needed powdered sugar (to decorate the bundt cake)
Tools
- Bowl
- Aged Nonino Grappa
- Cutting Board with two side trays, oven-safe
- Knife
- Chopper
- Stand Mixer kenwood with illuminated bowl and 1400 W power
- Saucepan
- Hand Mixer Bosch electric 450 W power
- Bundt Cake Pan
Steps for the Rustic Bundt Cake with Caramelized Figs and Walnuts
Coarsely chop the walnuts with a chopper.
Wash the figs well and cut them in half with the skin on.
Take a saucepan and add 1 tbsp of butter, 1/4 cup of sugar, 1/4 cup of grappa (or rum), and the figs. Sauté the figs over low heat for 8-10 minutes, until the released juice becomes syrupy, then turn off the heat, add the chopped walnuts, stir, and let it cool.
Take a bowl and beat the eggs and powdered sugar, salt, and vanilla for at least 5 minutes with an electric mixer (or with the wire whisk of the stand mixer). Then add 1/3 cup of softened butter, beating continuously with the mixer.
Add the sifted flours and baking powder and mix well. Finally, add the caramelized figs with walnuts.
Generously grease a 9.5-inch bundt pan with at least 2 tsp of butter and sprinkle with 1/4 cup of granulated sugar. Pour the batter into the pan and bake at 350°F for 40 minutes.
Unmold the cake and serve it cold, sprinkled with powdered sugar.
Shopping Tips !!!
I whipped the eggs using the practical Bosch electric hand mixer with 5 speeds (+ turbo) and 450 W of power, available at a great price on Amazon.
For perfect and convenient kneading, I often use my Titanium Chef Patissier XL stand mixer with a 7L illuminated bowl, integrated scale, and blender, 1400 W power, a faithful kitchen ally for kneading, weighing, whipping, melting chocolate, and pasteurizing eggs.
You can find this stand mixer on Amazon at a special price.
If you are looking for a more economical and smaller stand mixer model, you can choose to purchase the Kenwood Titanium Chef Baker, with dual bowls of 5L and 3.5L, 1200W power.
To chop the walnuts, I used the large food processor that comes with the Kenwood stand mixer mentioned above, but I also recommend the very convenient mini chopper attachment for my Braun MultiQuick 7 immersion blender, which you can buy at a special price on Amazon.
Read my review for GialloZafferano on the immersion blender “Braun MQ9045 MultiQuick 9“
Read my review for GialloZafferano on the immersion blender “Braun MQ9045 MultiQuick 9“
FAQs
Difference between “fumetto” corn flour and “fioretto” corn flour?
Fumetto corn flour is pure dried and finely milled corn flour. It is suitable for pastry use for making desserts and cookies.
Fioretto corn flour is pure dried corn flour milled with a coarser grain than fumetto. It is suitable for pastry use in replacement or combination with fumetto, especially for polenta and shortcrust pastry.
