If you need a go-to cake recipe that is easy, super adaptable and extra yummy, look no further than my Easy Fig Cake. The magic is really in the batter because it works so well with any fresh fruit that is in season. I’ve even made it with canned fruit too.
In summer I love making this cake with cherries, peaches or apricots. Strawberries work well in spring, but my most favourite version is with figs.
There is nothing as delicious as perfectly ripe figs which are at their peak in late Summer to early Autumn – quite a short season really. If you are in the Northern hemisphere now I’m so jealous because I’ll need to wait about six months before they will be available here in Australia.
Serve warm with a big dollop of double cream for a tasty dessert with coffee or tea. It’s so good, I guarantee everyone will be asking you for this tasty fig cake recipe.
- 10-12 fresh figs - Peeled and halved
- 1 tbsp brown sugar
- 1 tbsp marsala wine or dry sherry (can be substituted for fruit juice)
- 250ml (8 fl oz) milk
- 75g (2.5 oz) butter
- 3 eggs
- 100g (3.5 oz) caster sugar (superfine sugar)
- 250g (8 oz) Self Raising flour
- Preheat oven to 180C (350F)
- Combine brown sugar and marsala and drizzle mixture over cut side of figs.
- In a small pan gently heat milk and butter until butter just melts.
- In a large bowl, whisk eggs, sugar and milk/butter mixture.
- Gradually fold in flour and stir until well combined.
- Grease and line base of a 20cm (8") round pan or 20x25cm (8"x10") baking pan and pour in batter - spread out to sides.
- Place figs cut side up in batter and bake for 35-40 min or until skewer comes out clean.
- Cool before turning out.
FIg Cake Recipe Adapted from Movable Pleasures (1997) by Guy Mirabella - now out of print.
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