Have you ever tasted fruit so delicious that it made you stop and think about how blessed we are to have such goodness? Once in the city of Siena, in central Italy’s Tuscan region, I had such an experience. And that’s how this irresistable fig cake recipe eventually came about!
It was with some fresh figs at peak season. It was actually the first time I had fresh figs, so now my standard is very high. As I stood in what is regarded as one of the most beautiful public squares in Europe, Piazza del Campo, I was overwhelmed with gratefulness to G-d for such a pure and natural treasure. I’ve captured that beautiful memory of that exquisite taste in this new fig cake recipe!
Irresistable Fig Cake
- 3 eggs
- 1 1/2 cups sugar
- 3/4 cups vegetable oil
- 5 whole figs
- 1 cup flour
- 1/2 packet baking powder (1 1/4 teaspoons or 5 grams)
- pinch of salt
- In a mixer, beat eggs well with sugar and vegetable oil
- Slice figs in half lengthwise and scoop out the pulp with a spoon.
- Add figs and mix well. (The edible skin is not used in this recipe).
- Add flour, baking powder and salt and continue to mix for three minutes.
- Line your baking pan of choice with baking paper to make for easy clean-up.
- Pour into the pan, using a rubber spatula to get every delicious drop.
- Bake at 350F / 170C for 40 minutes. Check for doneness with a toothpick. If needed, continue to bake in increments of 5 – 10 minutes.