Homemade Fig Cake

Ingredients

• 2 cups (400g) dried figs 2 cups (400g) dried figs
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) orange juice 1 cup (240ml) orange juice
• 1 tablespoon lemon zest 1 tablespoon lemon zest
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 10g (Saturated Fat: 6g)
• Carbohydrates: 65g (Sugars: 45g)
• Protein: 4g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   In a saucepan, combine the dried figs, water, granulated sugar, orange juice, lemon zest, and ground cinnamon. Bring to a boil over medium heat, then reduce the heat and simmer for 15 minutes until the figs are soft and the mixture thickens. Remove from heat and let it cool.
2. 2.
   Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
3. 3.
   In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
4. 4.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Pour half of the batter into the prepared cake pan. Spread the cooled fig mixture evenly over the batter. Top with the remaining batter, spreading it carefully to cover the fig filling.
7. 7.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. 8.
   Once cooled, dust the top of the cake with powdered sugar. Slice and serve.

Treat your ingredients with care...

• Dried figs — Make sure to choose soft and plump dried figs for the best texture in the filling.
• Orange juice — Freshly squeezed orange juice will provide a vibrant citrus flavor to the fig filling.
• Buttermilk — If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Tips & Tricks

• For an extra touch of indulgence, serve the fig cake warm with a scoop of vanilla ice cream.
• If you prefer a stronger cinnamon flavor, you can increase the amount to 2 teaspoons.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This cake can also be enjoyed with a cup of hot tea or coffee for a delightful afternoon treat.
• Feel free to experiment with different types of dried fruits, such as dates or prunes, for variations of this cake.

Serving advice

Serve the homemade fig cake as a dessert or a sweet treat with a cup of tea or coffee. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar just before serving. You can also garnish each slice with a fresh fig or a sprig of mint for an elegant touch.