Fig Cake Gateau De Figue
Indulge in the rustic elegance of the Fig Cake Gateau de Figue, a moist and flavorful dessert that celebrates the natural sweetness of fresh figs. This French-inspired fig cake combines tender chopped figs with the nutty richness of almond flour, while a hint of orange zest and a touch of vanilla add layers of aromatic depth. The buttery, golden sponge is gently glazed with warm fig jam, creating a glossy finish that is both beautiful and irresistibly tempting. Adorned with slices of fresh figs, this cake is perfect for special occasions or as a delightful centerpiece for your afternoon tea. Easy to prepare in under 25 minutes, this fig cake recipe strikes the perfect balance between homey comfort and sophisticated charm—sure to impress anyone who takes a bite.
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Recipe Information
Ingredients
- 300 grams Fresh figs, chopped
- 200 grams All-purpose flour
- 50 grams Almond flour
- 150 grams Granulated sugar
- 150 grams Unsalted butter, softened
- 3 large Eggs, at room temperature
- 120 milliliters Whole milk
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 2 teaspoons Orange zest
- 0.5 teaspoons Salt
- 2 tablespoons Fig jam (for glaze)
- 3 whole Sliced fresh figs (for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter mixture. Beat well after each addition. Stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients, mixing gently after each addition.
Fold in the chopped fresh figs gently using a spatula, taking care not to overmix.
Pour the cake batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Warm the fig jam slightly and brush it over the top of the cooled cake as a glaze.
Garnish with sliced fresh figs arranged decoratively on top. Serve and enjoy!
Nutrition Facts
Calories |
3378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 2349 mg | 102% | |
| Total Carbohydrate | 433.2 g | 158% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 251.7 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 584 mg | 45% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
