This delicious Nigella Fig Cake is a simple and nutritious dessert that showcases the natural sweetness of fresh figs. It’s perfect for sharing at gatherings or enjoying with a cup of tea. You can easily adapt this recipe with other fruits, making it a versatile treat for any occasion!
Ingredients Needed:
- 250 g (2 cups) all-purpose flour
- 10 g (2 teaspoons) baking powder
- 2.5 g (½ teaspoon) salt
- 200 g (1 cup) white sugar
- 60 g (¼ cup) butter, softened
- 1 large egg
- 240 ml (1 cup) fat-free evaporated milk
- 5 ml (1 teaspoon) vanilla extract
- 1.25 ml (¼ teaspoon) almond extract
- 150 g (1 cup) chopped fresh figs
For the Fig Filling:
- 300 g (2 cups) chopped fresh figs
- 50 g (¼ cup) packed brown sugar
- 60 ml (¼ cup) water
- 15 ml (1 tablespoon) lemon juice
How To Make Fig Cake Recipe?
- Preheat Oven: Preheat the oven to 350°F (175°C). Spray two 8-inch round cake pans with cooking spray.
- Prepare Cake Batter: Sift together the flour, salt, and baking powder in a medium bowl; set aside. In a large mixing bowl, beat the sugar and butter with an electric mixer until fluffy. Add the egg and beat well. Gradually add the flour mixture alternately with the evaporated milk, mixing until combined. Fold in the vanilla, almond extract, and 150 g (1 cup) of chopped figs.
- Bake Cake: Spoon the cake batter evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool the cake layers on a wire rack.
- Make Fig Filling: In a saucepan, combine 300 g (2 cups) chopped figs, brown sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer until thickened, about 20 minutes.
- Assemble Cake: Once the cake layers are cool, spread the fig filling thinly between the layers and on top.
Recipe Tips:
- Pick Ripe Figs: Use fresh, ripe figs for the best taste. They should feel soft and plump when you touch them.
- Let Cake Cool: Make sure the cake layers cool completely before putting on the fig filling. This stops the filling from melting and keeps the cake layers firm.
- Use Ingredients at Room Temperature: For better mixing, take out your butter, egg, and evaporated milk a bit early so they are at room temperature.
- Taste for Sweetness: If you want a less sweet cake, you can use less sugar in the batter or filling. Taste the filling as you make it to see how sweet you like it.
- Store Leftovers Well: If you have extra cake, keep it in a sealed container in the fridge. This keeps it fresh longer and helps keep its flavor.
How To Store Leftovers?
- Refrigerate: Let any leftover Nigella Fig Cake cool down to room temperature first. After that, put it in a sealed container in the fridge. It will stay fresh for 3 days.
- Freeze: To freeze the cake, wrap it in plastic wrap and then in foil. It can be frozen for 3 months. When you want to eat it, take it out of the freezer and thaw it in the fridge for a few hours or overnight.
Nutrition Facts :
- Calories: 370 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 50mg
- Sodium: 140mg
- Potassium: 230mg
- Total Carbohydrate: 53g
- Dietary Fiber: 4g
- Sugars: 30g
- Protein: 5g
Try More Nigella Lawson Recipes:
Nigella Fig Cake Recipe
Description
This delicious Nigella Fig Cake is a simple and nutritious dessert that showcases the natural sweetness of fresh figs. It’s perfect for sharing at gatherings or enjoying with a cup of tea. You can easily adapt this recipe with other fruits, making it a versatile treat for any occasion!
Ingredients
For the Fig Filling:
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Spray two 8-inch round cake pans with cooking spray.
- Prepare Cake Batter: Sift together the flour, salt, and baking powder in a medium bowl; set aside. In a large mixing bowl, beat the sugar and butter with an electric mixer until fluffy. Add the egg and beat well. Gradually add the flour mixture alternately with the evaporated milk, mixing until combined. Fold in the vanilla, almond extract, and 150 g (1 cup) of chopped figs.
- Bake Cake: Spoon the cake batter evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool the cake layers on a wire rack.
- Make Fig Filling: In a saucepan, combine 300 g (2 cups) chopped figs, brown sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer until thickened, about 20 minutes.
- Assemble Cake: Once the cake layers are cool, spread the fig filling thinly between the layers and on top.
Notes
- Pick Ripe Figs: Use fresh, ripe figs for the best taste. They should feel soft and plump when you touch them.
- Let Cake Cool: Make sure the cake layers cool completely before putting on the fig filling. This stops the filling from melting and keeps the cake layers firm.
- Use Ingredients at Room Temperature: For better mixing, take out your butter, egg, and evaporated milk a bit early so they are at room temperature.
- Taste for Sweetness: If you want a less sweet cake, you can use less sugar in the batter or filling. Taste the filling as you make it to see how sweet you like it.
- Store Leftovers Well: If you have extra cake, keep it in a sealed container in the fridge. This keeps it fresh longer and helps keep its flavor.
Nigella Fig Cake Recipe