Fig Walnut Cake

Short description

This Fig Walnut Cake is a moist and flavorful dessert made with the natural sweetness of figs and the nutty richness of walnuts. It has a dense yet tender crumb, making it an excellent treat for tea time, family gatherings, or festive occasions.

Why You’ll Love This Recipe

• Combines the earthy sweetness of figs with the crunch of walnuts.

• Easy to prepare with simple ingredients.

• Perfect for special occasions or as an everyday cake.

• Naturally rich in flavor without being overly sweet.

• Can be enjoyed plain or with a light dusting of powdered sugar.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Dried figs, chopped

• Walnuts, chopped

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Eggs

• Sugar

• Milk

• Butter or oil

• Vanilla extract

directions

1. Preheat the oven to 350°F (175°C). Grease and line a cake tin.

2. Soak the chopped figs in warm milk for about 20 minutes to soften.

3. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

4. In another bowl, beat eggs and sugar until light and fluffy. Add melted butter (or oil) and vanilla extract.

5. Stir in the soaked figs along with the milk used for soaking.

6. Gradually fold in the dry ingredients until well combined.

7. Add the chopped walnuts and gently mix.

8. Pour the batter into the prepared cake tin and smooth the top.

9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

10. Allow the cake to cool before slicing and serving.

Servings and timing

• Servings: 8–10 slices

• Preparation time: 20 minutes

• Baking time: 35–40 minutes

• Total time: Approximately 1 hour

Variations

• Add a pinch of cinnamon or nutmeg for warm spice notes.

• Replace walnuts with pecans or almonds for a different nutty flavor.

• Drizzle with honey or a light sugar glaze for added sweetness.

• Fold in a handful of dark chocolate chips for a richer taste.

storage/reheating

• Store the cake in an airtight container at room temperature for up to 2 days.

• Refrigerate for up to 5 days.

• To reheat, warm slices in the microwave for 10–15 seconds or in a preheated oven at 300°F (150°C) for 5–7 minutes.

FAQs

Can I use fresh figs instead of dried figs?

Yes, but dried figs provide a more concentrated sweetness. If using fresh figs, reduce the soaking step and adjust the sweetness accordingly.

Do I need to peel the figs before using them?

No, the skin of dried figs softens during soaking and adds texture to the cake.

Can I make this cake without eggs?

Yes, you can substitute eggs with unsweetened applesauce or yogurt in equal amounts.

What kind of walnuts work best for this cake?

Chopped raw or lightly toasted walnuts both work well, depending on your preference.

Can I freeze Fig Walnut Cake?

Yes, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How do I keep the cake moist?

Do not overbake, and store it in an airtight container. Adding a little extra milk can also help retain moisture.

Can I reduce the sugar in this recipe?

Yes, the natural sweetness of figs allows you to reduce the sugar by up to one-third without affecting the texture.

Is this cake suitable for special diets?

It can be made eggless, dairy-free (with oil and plant-based milk), or gluten-free with a suitable flour substitute.

What size pan should I use?

A standard 8-inch round or square cake pan works well for this recipe.

Can I serve this cake warm?

Yes, serving it slightly warm enhances the flavors, especially if paired with cream or a scoop of ice cream.

Conclusion

This Fig Walnut Cake is a delightful dessert that balances natural sweetness with nutty richness. Simple to prepare and versatile in variations, it makes an excellent choice for gatherings or as a comforting homemade treat.

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