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.
- 8-10 fresh figs - Peeled and halved
- 1 tbsp brown sugar
- 1 tbsp marsala wine or dry sherry (can be substituted for fruit juice)
- 250ml milk
- 75g butter
- 3 eggs
- 100g caster sugar (superfine sugar)
- 250g Self Raising flour
Optional - sprinkle with chopped almonds half way though baking.
Fig Cake Recipe Adapted from Movable Pleasures (1997) by Guy Mirabella - now out of print.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 70mgSodium: 62mgCarbohydrates: 29gFiber: 3gSugar: 14gProtein: 5g
Nutritional information is an estimate only and may vary depending on ingredients used.
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