Fig And Nectarine Cake Recipe is very yummy. I had never eaten a fig until I was almost 30. Where I grew up, we could only get figs dried, and they never held any appeal for me. Once I was an adult, however, and experienced fresh figs with goat cheese and honey, I was hooked.
Fig Cake Recipe
Figs often show up in appetizers and salads, but they’re lovely in desserts as well. I recently attended a friend’s baby shower, and of course I can’t show up without a treat to share. This cake was the perfect fresh and fruity treat to enjoy at the end of the party.
I was surprised by this recipe because there’s no baking powder or baking soda. Thinking it wouldn’t turn out, I made sure to flip on the oven light and kept stealing a peek at the cake as it baked. I held my breath when I finally cut into it, fearing the worst. I shouldn’t have been worried, though—the texture of this cake is soft and rich, and the flavor reminds me of an Italian almond cake.
I used nectarines with the figs, as well as lemon zest and juice. You don’t need to peel the nectarines, though you certainly could if you prefer. Slice them thin and then arrange in a pretty pattern around the cake if you like.
fig fan after just one bite
This cake keeps well, unrefrigerated, for up to three days—although I doubt it will last that long! Try to serve it while still warm, as it tastes best that way, with a scoop of melty ice cream over the top. I bet you’ll be an even bigger fig fan after just one bite!
Fig and Nectarine Cake
Dry bread crumbs, for dusting
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 stick unsalted butter, melted.
- 3 lemons
- 1 ½ cups all-purpose flour
- 1 firm but ripe nectarine, cut into eights
- 4 fresh figs, cut into eights
- Confectioners’ sugar, for dusting
- Preheat the oven to 350° F. Butter a 9-inch springform pan and coat with bread crumbs. In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter. Zest the lemons and set aside 1/3 of the zest. Beat the remaining 2/3 into the batter.
- Juice the lemons and remove seeds. At low speed, alternately beat in the flour and lemon juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
- Scrape the batter into the prepared pan and smooth the surface. Gently press in the nectarine slices and figs. Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
- Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners’ sugar. Sprinkle with the remaining lemon zest, cut into wedges and serve.