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Fresh Fig Cake
Prep
40 mins
Cook
30 mins
Servings
8
Difficulty
Hard
There's something special about baking with fresh figs, and this cake captures that wonderful taste beautifully. I love how simple it is to throw together, with just basic pantry staples and fresh figs at their peak. The whole thing comes together in under 70 minutes, making it perfect for when you want homemade cake without spending your whole day in the kitchen. Fresh figs are packed with fiber and antioxidants, so you can feel good about enjoying an extra slice. The combination of vanilla and almond extracts gives it a delicate flavor that really lets those gorgeous figs shine through. Whether you're baking for a weeknight dessert or bringing something to share, this cake never disappoints.
Ella x
Ingredients
- ¼ cup butter, softened¼ cup butter, softened
- 11 cup white sugar
- 11 egg
- 22 cups all-purpose flour
- ½ teaspoon salt½ teaspoon salt
- 22 teaspoons baking powder
- 11 cup fat-free evaporated milk
- 11 teaspoon vanilla extract
- ¼ teaspoon almond extract¼ teaspoon almond extract
- 11 cup chopped fresh figs
- 22 cups chopped fresh figs
- ¼ cup packed brown sugar¼ cup packed brown sugar
- ¼ cup water¼ cup water
- 11 tablespoon lemon juice
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
- 2
In a medium bowl, sift together flour, salt and baking powder. Set aside.
- 3
In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
- 4
Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
- 5
To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.
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