Description
This Mediterranean-inspired fig cake is moist, fragrant, and filled with natural fig flavor. Made with fresh, dried, or preserved figs, it’s lightly spiced, wholesome, and perfect for dessert, brunch, or snacking.
Ingredients
Scale
- For the fig mixture:
- 1½ cups chopped fresh figs (or rehydrated dried figs)
- 2 tbsp orange juice
- 1 tsp orange zest
- 1 tbsp honey or maple syrup (optional)
- For the cake batter:
- 1½ cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- ½ cup light brown sugar
- ⅓ cup olive oil or melted unsalted butter
- 1 tsp vanilla extract
- Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- Lemon zest
- A dash of cardamom
Instructions
- Prepare fig mixture: Chop figs (rehydrate dried ones if using). Mix with orange juice, zest, and honey or syrup. Let sit.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, whisk eggs, yogurt, sugar, oil, and vanilla until smooth.
- Make batter: Fold dry ingredients into wet until just combined. Stir in fig mixture and optional add-ins.
- Bake: Pour batter into a greased or lined 9-inch pan. Bake at 350°F (175°C) for 30–35 minutes or until a toothpick comes out clean.
- Cool & serve: Let cool 10 minutes before removing from pan. Slice and serve warm or at room temperature.
Notes
- Use fresh or dried figs—rehydrate dried figs before baking.
- Don’t overmix batter for best texture.
- Add nuts or lemon zest for extra flavor.
- Store leftovers in the fridge for 5–7 days or freeze for up to 3 months.
- Top with whipped cream, mascarpone, or a glaze for serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice