If you love homemade desserts with a cozy feel, this lactose-free crumbled fig cake with fresh figs will become your new favorite treat.
A crispy oil-based crust, a delicious heart of fig jam, chunks of fresh figs, and small dark chocolate chips. The result is a rustic, intense, fragrant, and truly irresistible dessert.
Yes, I know, the fig season is almost over, but let’s enjoy and savor this delicious fig tart while we can!
This recipe is a twist on my lemon crumbled cake without butter and lactose, which many of you loved for its lightness and simplicity.
But figs, with their natural sweetness and soft texture, deserved a dessert all to themselves.
Those who love desserts with seasonal fruits might also appreciate the orange cake with orange cream, perfect for the winter months. Or my fig and walnut plumcake, so soft it melts in your mouth.
If you’re looking for simple and quick ideas for a different breakfast, don’t miss the cocoa ring cake without eggs, healthy, delicious, and wholesome.
I recommend reading this article until the end: you will find not only the detailed recipe for the crumbled fig cake but also a section dedicated to frequently asked questions, with practical advice on storage, possible variations, and gluten-free versions.
Before getting your hands dirty, I’ll leave you with some more delicious ideas to try and share with your loved ones 💚💞
- Cost: Medium
- Rest time: 2 Hours
- Portions: 8-10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2 1/2 cups type 1 flour (or 00 flour. For other types of flour read below)
- 1 egg (medium whole)
- 1/3 cup rice oil (or olive oil or corn oil)
- 1/2 cup sugar (white or cane)
- 1 teaspoon baking powder
- lemon zest
- 1 pinch salt
- 3/4 cup fig jam (or flavor of your choice)
- 1 1/2 cups figs (net weight without skin)
- 1/4 cup dark chocolate chips
Tools
- Bowls
- Hand whisk
- Springform pan
- Spatula
- Zester
Steps
For the shortcrust of my crumbled fig cake, I used rice oil, a recent discovery that truly impressed me!
Due to my issues with gastritis and reflux I was advised to use rice oil. I had never tried it before and took the opportunity!
It leaves no aftertaste, is definitely lighter, and does not cause gastric juices to rise. It was a pleasant discovery for me. If you have the same issues, you might want to give it a try!
I purchased it on Amazon because unfortunately, I can’t find it in any local supermarkets. If you want, you can find it here or you can look elsewhere.
Let’s get back to our preparation! Making an oil-based crumble is quick and easy, taking just 5 minutes!
Clean the figs by removing the skin and cutting them into chunks. Place them in a bowl and refrigerate.
Take a bowl, crack an egg inside, add the sugar (white or cane) and beat with a hand whisk to dissolve it well.
Then add organic lemon zest (or orange) and if you like, a sachet of vanilla.
Slowly pour in the oil (rice oil, or extra virgin olive oil, or seed oil, corn oil, or your preferred choice).
Continue to beat with the hand whisk and finally add a pinch of salt, baking powder, and flour all at once.
I used Type 1 flour, but 00 or 0 are also fine. For other types of flour, read below.
Start mixing with a fork in the bowl so the flour can absorb all the liquid ingredients.
You’ll notice that soon you’ll have crumbs of different sizes. Great job!
The shortcrust for crumbles is ready! Pour a little more than half of it into a springform pan (8-9 inches, up to 10 inches max or it will be too low).
Compact the base a little with the back of a spoon, especially along the circumference because oil-based shortcrust tends to crumble more than butter-based (read below for the explanation).
Pour a layer of fig jam onto the base and level with a spatula without reaching the edge. If you don’t like fig jam, use whatever you prefer!
Take the figs you previously peeled and chopped and arrange them on the jam. Add a handful of chocolate chips.
All that’s left is to cover the surface with the remaining crumbs and a few more dark chocolate chips 😍
Gently compact the crumbs on the surface then bake at 350°F (static) for 30-40 minutes, until nicely golden.
Let it cool first at room temperature then in the fridge for at least an hour. This way the filling stabilizes and when cutting, you won’t risk breaking it.
💌 Did you like this recipe?
If you were won over by this lactose-free crumbled fig cake 🍫 let me know in the comments 📝 I always enjoy reading your impressions and suggestions!
👉 Share it with your loved ones 💛 and don’t forget to visit me again here on the blog to not miss out on upcoming delicious recipes 🥧🍪🍰
Article protected by copyright © – Gabriella Geroni © Reproduction Reserved
The photos here are my property and are absolutely not modifiable nor usable on other blogs/websites, as they are protected by the copyright law n. 633 of April 22, 1941.
Similarly, in respect of my work, it is forbidden to copy and paste my texts for other purposes.
💡VARIATIONS TO TRY
With other fresh fruits: peaches, pears, apples, or plums 🍑🍐🍎🫐
Creams: for a richer version, you can add classic pastry cream, chocolate cream, or spreadable creams to your taste!
Nuts: chopped walnuts or almonds mixed with the crumbs for a crunchy effect.
Mini crumbles: made in muffin molds for practical and delicious single servings.
FAQ (Questions and Answers)
🌾 Can I substitute type 1 flour with whole wheat or other unrefined flours?
Yes, you can make the crumble with 100% whole wheat flour, or alternative flours like spelt or oat. The recipe will still be delicious, but some differences should be considered.
Whole wheat flour absorbs more liquids, making the dough slightly drier and more rustic. In this case, adding 1–2 tablespoons of water or plant-based milk can help adjust the consistency.
Spelt flour offers a delicate and aromatic flavor, ideal for those who enjoy more natural tastes.
Oat flour makes the crumble softer and slightly sweeter, perfect when paired with lemon.
👉 With unrefined flours, the texture will be more rustic and less crumbly compared to the version with type 1 or 00 flour, but this is precisely what makes it special and genuine.🍷 Which wine pairs well with the crumbled fig cake
The naturally sweet and enveloping flavor of figs pairs perfectly with wines that have the right softness and a good aromatic profile. Here are some ideal pairings:
Passito di Pantelleria: intense, fragrant, and enveloping, it perfectly recalls the sweetness of figs.
Moscato d’Asti: slightly sparkling and fresh, it balances the sweetness of the crumble without being heavy.
Vin Santo from Tuscany: more structured, ideal if you serve the crumble as an important dessert at the end of the meal.
Sweet Malvasia: delicate and fragrant, a refined choice to accompany fruit desserts.
👉 If you prefer a non-alcoholic pairing, you can opt for a spiced black tea or a cinnamon infusion, which echo the warm notes of chocolate and fruit.🥄 Can I use erythritol instead of sugar for the shortcrust pastry?
You can try using erythritol instead of sugar, keeping the same amount in grams as stated in the recipe.
👉 However, be careful: erythritol has a slightly lower sweetening power than regular sugar (about 70%). If you want a similar sweetness, you can increase the amount by 10-15% or settle for a slightly less sweet cake (which, with the lemon cream and especially the jam, remains balanced).🥚 How can I replace the egg in the base of the crumble?
Although I haven’t tried this variant personally, if you want, you can replace the egg with:
2 tablespoons of plant-based yogurt (soy or coconut): they add moisture and help to compact.
2 tablespoons of apple or banana puree: they make the dough softer and slightly flavored.
👉 A crumble without egg will be more crumbly and delicate, so I recommend compacting the base more in the pan.❓How should the oil-based crumble be stored?
The crumble keeps fresh for 2–3 days under a glass dome at room temperature. Since the filling is made from fresh fruit, it’s better to refrigerate it if the temperature is too high.
It can also be frozen, preferably already sliced, in an airtight freezer container. It keeps for up to 2 months; to enjoy it, just let it thaw at room temperature.🔥 Can I cook the crumble in an air fryer?
Yes, the crumble can also be cooked in an air fryer, but some precautions must be taken.
Use a mold suitable for the air fryer, preferably non-stick or lined with parchment paper.
Set the temperature to 320°F (slightly lower than a traditional oven).
Cook for about 25–30 minutes, checking after the first 20 minutes: the surface should be golden but not too dark.
Once cooked, let it cool completely in the mold before removing it, otherwise, it may break.
👉 Note that with the air fryer, the surface tends to become crispier than in a conventional oven, while the inside remains soft.🥣 Can I avoid using jam and fill only with fresh figs?
Of course, you can do so and in this case, I recommend using more figs, at least 100g more than the dose 😉
🍫 Can I omit or replace the chocolate chips?
Of course! I used dark chocolate chips to “temper” the sweetness of the figs, but it’s not essential. Alternatively, you can use nuts (almonds, walnuts, hazelnuts, pine nuts, etc.). Choose based on your tastes 💞
