Posted on Leave a comment

Fresh Fig Cake

Jump to recipe

No time to read it now? Pin it for later!

I just couldn’t resist.

There they were, just sitting next to the blueberries at the grocery store…

Fresh Figs!

(jump to the recipe here if you are impatient) 😉

Here in the Mid-West, it is very hard to find exotic fruits at a normal grocery store. So, when the opportunity to make something with an exotic fruit presents itself, I just can’t pass it up.

So, I had to buy them.

I brought them home, put them in the fridge, and immediately started looking for the perfect recipe.

I could swear up and down that I have 10 books with fresh fig recipes in them, but when I actually looked, I found 3 recipes in two books.

The good news… I did not spend five hours agonizing over my recipe choices.

It may have been about two hours though.

I decided on a Fresh Fig Cake recipe from the book “Afternoon Tea” by Eric Lanlard.

This is such a fun recipe book because there are so many unique tea party recipes to try. (The other fresh fig recipe in the book was a savory macaron.)

I was definitely happy with the results!

The first step was to add my eggs to powdered sugar and whip them.

It said they should be light and airy, so after getting them initially blended, I just turned on the stand mixer and let it go.

When I could see a marked increase in volume and a definite color change, I decided the eggs were ready.

Then the flour and ground almond mixture was folded into the eggs.

This was a lot like folding ground almonds into a meringue when making macarons.

Once all the flour and ground almonds were mixed in, melted butter was added to the batter.

Butter incorporated in the batter.

The recipe calls for a 9-in springform pan. My springform pan was located a round-trip of one hour away, so I decided to try it in an 8-in round pan.

The fresh fig halves were arranged on top of the batter and into the oven it went.

It took longer than the recipe said it would to bake, but I was not surprised since the cake was thicker due to the smaller diameter of the pan.

While the cake started to cool, I was supposed to make the orange-cinnamon-brown sugar syrup that goes on top of the cake.

It took me longer than I expected to make the syrup, so next time I will start it while the cake is in the oven.

I gave the cake a good brushing with the syrup before I took it out of the pan.

Of course, I messed the top of the cake up a little while taking it out (thus the need for the springform), but after adding more syrup it was not as noticeable.

If the cake had been warmer, I think the syrup would have absorbed better. As it was, I did not end up using all of the syrup.

I do regret this. It was delicious. I am still trying to think what else to use it on.

Just before serving, I added powdered sugar to the edges of the cake to dress it up.

Once we cut into it, it did not last long!

I highly recommend checking out this amazing book of Afternoon Tea recipes, along with the author’s other cookbooks. He also did a 10-episode series called Baking Mad that is available on Amazon Prime Video.

Let’s see what my next impulse fruit purchase will produce. 😉

Until then,


Don’t lose track of this recipe, be sure to Pin It now!

Want to get the latest posts by e-mail? Subscribe below:

  1. Hi, Thank you 😊 this is great for our Girl Scouts to earn their badges. I’m looking for the Leave…

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.