Fresh Fig Cake is soft, moist and very easy to make at home. Made with ripe fresh figs, chopped almonds and lemon zest, it has a tender crumb and a delicate fruity aroma.
This simple cake is perfect for late summer, when fresh figs are naturally ripe and sweet. Enjoy it for breakfast, as an afternoon treat with tea or coffee, or serve it as a dessert with a spoonful of whipped cream or a scoop of gelato.
The figs keep the cake wonderfully moist, while coarsely chopped almonds add a pleasant crunch and a slightly rustic texture. A little lemon zest brings freshness and enhances the flavor of the fruit.
Best of all, this fresh fig cake recipe is quick and straightforward to prepare: it takes about an hour from start to finish.
Try it while fresh figs are in season for a simple homemade cake that captures all the sweetness of late summer.
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Ingredients
Prep Time: 15 Min | Cook Time: 45 Min | Servings: 6
For a 20 cm (8 inch) non-stick Springform Pan with Removable Bottom
- 300 g (about ⅔ lb) fresh figs
- 150 g (about 1 ¼ cups) "00" flour
- 50 g (about 2 oz) almonds
- 110 g (1 stick) unsalted butter, softened at room temperature
- 45 g (3 tablespoons) whole milk, at room temperature
- 2 large eggs, at room temperature
- Zest of 1 organic lemon
- 110 g (½ cup) granulated sugar
- 10 g (about 2 teaspoons) baking powder
- powdered sugar, for dusting
Kitchen Tools and Equipment
Stand mixer or hand mixer: A stand mixer makes it easy to cream the butter and sugar and gradually incorporate the other ingredients. I use the KitchenAid Artisan Stand Mixer, but a good electric hand mixer works well too.
Fine-mesh strainer: Sifting the flour and baking powder helps remove lumps and distribute the baking powder evenly. A fine-mesh strainer works perfectly for this.
20 cm (8-inch) springform pan: A non-stick springform pan with removable bottom makes it much easier to remove the cake without damaging the figs on top.
Cake dome: Once the cake has cooled completely, a cake dome is useful for keeping it soft and protecting it from drying out.
How to Make Fresh Fig Cake
Make the Cake Batter
Step 1) - Place the softened butter and sugar in the bowl of a stand mixer. Beat on medium speed for about 5 minutes, until light and fluffy.
Step 2) - Meanwhile, beat the eggs lightly with a fork in a small bowl. Add them gradually to the butter and sugar mixture, a little at a time, while continuing to mix.
Step 3) - Wash and dry the lemon thoroughly, then finely grate the zest. Add it to the mixture and continue mixing until well combined.
Step 4) - In a separate bowl, sift together the “00” flour and baking powder. With the mixer running at low speed, add the dry ingredients gradually, one tablespoon at a time.
Once the flour is incorporated, pour in the milk at room temperature and mix just until the batter is smooth and well combined.
Step 5) - Coarsely chop the almonds using a food processor or a knife. Add them to the batter and mix briefly, just until evenly distributed.
Add the Figs and Bake
Step 6) - Grease and flour a 20 cm (8-inch) springform pan. Pour in the batter and smooth the surface with a spatula.
Step 7) - Gently wash and dry the figs. If the skin is thin and tender, there is no need to peel them.
Cut the figs into thin slices and arrange them over the batter, covering the entire surface.
Step 8) - Bake in a preheated oven at 170°C (340°F) for about 45 minutes. Check for doneness by inserting a toothpick into the center of the cake: if it comes out clean or with just a few moist crumbs, the cake is ready.
Remove the cake from the oven and let it cool before removing it from the pan. Once completely cool, dust with powdered sugar before serving.
Tips for the Best Fresh Fig Cake
Choose ripe but firm figs: Use fresh figs that are sweet and ripe but still firm enough to slice easily. Overripe figs tend to release too much moisture while baking and can make the surface of the cake soggy.
Peel the figs only if necessary: If the skin is thin and tender, there is no need to peel the figs. Just wash them gently and dry them well before slicing. If the skin is particularly thick, you can remove it.
Use room-temperature ingredients: Butter, eggs and milk should all be at room temperature. This helps the ingredients combine more evenly and gives the cake a softer, more uniform texture.
Don't overmix the batter: Once you start adding the flour, mix only until the ingredients are combined. Overmixing can make the cake denser instead of soft and tender.
Arrange the figs evenly: Slice the figs to a similar thickness and distribute them over the entire surface of the batter. You can slightly overlap the slices, but avoid piling too many in one area, as they release moisture during baking.
Check the cake before removing it from the oven: Baking times can vary slightly depending on your oven and on how juicy the figs are. Insert a toothpick into the cake between the pieces of fruit: it should come out clean or with just a few moist crumbs.
Variations
Almond Flour: For a finer, more delicate texture, replace the chopped almonds with the same amount of almond flour. Add it to the sifted flour and baking powder before incorporating the dry ingredients into the batter.
Other Nuts: Instead of almonds, you can use the same amount of walnuts, pistachios or hazelnuts. You can also combine two different types of nuts for a slightly different flavor and texture.
Nut-Free Fig Cake: If you have a nut allergy, simply omit the almonds. The cake will still be soft and delicious. For a little crunch on top, sprinkle the figs with a small amount of coarse sugar before baking.
Dairy-Free Version: For a dairy-free fig cake, replace the whole milk with the same amount of unsweetened plant-based milk and use 65 ml (about 4 tablespoons) of a mild vegetable oil instead of the butter. The cake will have a slightly different texture but will remain soft and moist.
A Crunchy Topping: For a lightly caramelized surface, sprinkle a little brown or coarse sugar over the figs before baking. In this case, you can skip the powdered sugar at the end. Sliced almonds or chopped pistachios also make a beautiful topping.
Chocolate and Ricotta Fig Cake: If you love the combination of figs and chocolate, try our Chocolate Fig Cake with Ricotta. Ricotta gives the cake a soft, moist texture, while cocoa and fresh figs create a richer, more decadent dessert.
How to Serve Fresh Fig Cake
Fresh Fig Cake is delicious on its own, served at room temperature with a light dusting of powdered sugar. Its soft, moist texture makes it perfect for breakfast or as an afternoon treat with coffee or tea.
For dessert, serve each slice with a spoonful of lightly whipped cream or a scoop of vanilla gelato. Fig gelato is also a lovely pairing if you want to emphasize the flavor of the fruit.
For a simple finishing touch, you can decorate the cake with a few fresh fig wedges just before serving, especially when making it for guests or a special occasion.
Storage
You can store Fresh Fig Cake at room temperature for up to 2 days, covered with a cake dome or tightly wrapped. Keep it in a cool, dry place away from direct sunlight.
If the weather is particularly warm, it’s better to store the cake in the refrigerator. Let it come back to room temperature before serving for the best texture and flavor.
Can You Freeze Fresh Fig Cake?
Yes. Once the cake has cooled completely, you can freeze it for up to 1 month.
For convenience, cut it into individual slices and wrap them well or place them in airtight freezer bags. Thaw the slices at room temperature before serving.
More Fresh Fruit Cakes to Try
If you enjoy simple homemade cakes made with fresh seasonal fruit, here are a few more recipes to try:
- Fig and Ricotta Tart
- Fresh Apricot Cake Recipe
- Chocolate Pear Cake
- Easy Fresh Strawberry Cake
- Italian Apple Cake
Recipe Card
Easy Homemade Fresh Fig Cake (Torta di Fichi)
Ingredients
- 300 g fresh figs - about ⅔ lb
- 150 g "00" flour - about 1 ¼ cups
- 50 g almonds - about 2 oz
- 110 g unsalted butter - 1 stick, softened at room temperature
- 45 g whole milk - 3 tablespoons, at room temperature
- 2 large eggs - at room temperature
- 1 organic lemon
- 110 g granulated sugar - ½ cup
- 10 g baking powder - about 2 teaspoons
- powdered sugar - for dusting
Instructions
Make the Cake Batter
- Place the softened butter and sugar in the bowl of a stand mixer. Beat on medium speed for about 5 minutes, until light and fluffy.
- Meanwhile, beat the eggs lightly with a fork in a small bowl. Add them gradually to the butter and sugar mixture, a little at a time, while continuing to mix.
- Wash and dry the lemon thoroughly, then finely grate the zest. Add it to the mixture and continue mixing until well combined.
- In a separate bowl, sift together the “00” flour and baking powder.
- With the mixer running at low speed, add the dry ingredients gradually, one tablespoon at a time.
- Once the flour is incorporated, pour in the milk at room temperature and mix just until the batter is smooth and well combined.
- Coarsely chop the almonds using a food processor or a knife. Add them to the batter and mix briefly, just until evenly distributed.
Add the Figs and Bake
- Grease and flour a 20 cm (8-inch) springform pan. Pour in the batter and smooth the surface with a spatula.
- Gently wash and dry the figs. If the skin is thin and tender, there is no need to peel them.
- Cut the figs into thin slices and arrange them over the batter, covering the entire surface.
- Bake in a preheated oven at 170°C (340°F) for about 45 minutes. Check for doneness by inserting a toothpick into the center of the cake: if it comes out clean or with just a few moist crumbs, the cake is ready.
- Remove the cake from the oven and let it cool before removing it from the pan. Once completely cool, dust with powdered sugar before serving.
Alice says
After mixing this together, I gave it a little taste, and was surprised to find how bland it was! Then I realized the recipe doesnt call for salt!!! Is that a mistake? I’ve never encountered a flour cake recipe without any salt. Anyway, I added salt - maybe 3/4tsp - and a little vanilla for good measure and then the batter had flavor.
Finished product was quite nice. I whipped together mascarpone and cream for a topping.
Colin says
I halved the 50gm of ground almond. 25 gm walnut paste( fine grounded walnuts slightly toasted) and 25gm almond ground.
Absolutely amazing. Thanks for the original recipe.
Mareli says
Hi! Can the almonds be omitted ( due to allergy) ? Thanks
Silvana Nava says
Yes! You can simply omit the almonds if you have a nut allergy. The cake will still be delicious, although you'll miss a little of the crunchy texture on top. If you'd like, you can sprinkle the surface with a little coarse sugar before baking for a subtle crunchy finish instead.
I hope you enjoy the cake!
Bien says
Would like to make the cake for a large party. How do I increase ingredients for 9” or 10” pan—double it? And do I need to change the baking temp & time for a larger cake? Thanks.
Barbara Felicità Lucchini says
Great question! I wouldn't double the recipe, as that would make the cake much thicker than intended.
For a 9-inch pan, increase all the ingredients by about 25%. For a 10-inch pan, increase them by about 55–60%.
Keep the oven at the same temperature (340°F/170°C). The baking time may need to be a little longer, so start checking for doneness about 5–10 minutes after the original baking time. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
I hope you have a wonderful party, and enjoy the cake!