The fresh fig cake is another recipe I made this year with my beloved figs. Moreover, after making the first dessert, I froze the figs to see if they actually keep well in the freezer, and I must say they are perfect.
Surely not for eating fresh, but they are perfect for making desserts.
If you love fruit desserts, this cake is perfect for both breakfast and snacks. The only caution is to maybe keep it in the fridge, since it contains fruit, even though the cake is baked, but in summer, we have very hot temperatures!
A cake that stays soft and tasty for a few days if well preserved, and your children will love it.
If you like my recipe, go ahead and make it yourself, and if you want, send me a picture of the dessert, I will put it on my FB page in your name.
So follow the recipe and bon appétit!
Approx. 315 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients to make the Fresh Fig Cake
- 3 medium eggs
- 2 cups g all-purpose flour
- 1/3 cup g potato starch
- 2/3 cup g sugar
- 1/2 cup g softened butter
- 3/4 cup ml whole milk
- 1.1 lbs g fresh figs
- grated zest of 1 lemon
- 1 packet baking powder
- chocolate sprinkles or other garnish of choice
Preparation of the Fresh Fig Cake
First, wash the figs well, dry them, cut them into slices, and set them aside in a bowl.
In a mixer, beat the softened butter with the sugar until it becomes fluffy, then add one egg at a time and mix at not too high speed.
Add the flour gradually, then the potato starch, the grated lemon zest, and the baking powder, always mixing.
Butter and flour a 9-inch diameter cake pan, pour half of the mixture, then place the previously sliced figs on top and pour the remaining mixture, covering the surface well.
Garnish with chocolate sprinkles, or something else to your taste, and bake in a preheated oven at 356°F for 40-45 minutes, checking the cooking.
