What this cake is like
This is a single-layer, buttery cake with a gentle warmth from mixed spice and ripe figs baked into the top. It is closely related to the classic plum torte: a simple batter, fruit pressed into the surface, and a sprinkle of sugar and cinnamon before baking. As it bakes, the figs soften and turn jammy and the batter rises around them. It is excellent warm with a spoonful of mascarpone or yoghurt, or on its own with tea.
It is also a good pick for the changing of the seasons, when late-summer fruit meets autumn spices.
Choosing figs
- Fresh figs: Choose figs that are soft to the touch but not bruised or leaking. They should smell sweet. Any common variety will do.
- Preparing: Rinse gently, pat dry, trim the stems and halve lengthwise (or quarter large ones).
- Dried figs: See the dried fig option below.
Ingredients
Makes one 8 to 9-inch (20 to 23 cm) cake, about 8 slices.
Cake
- 115 g (1/2 cup) unsalted butter, softened
- 150 g (3/4 cup) light brown sugar or caster sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 150 g (1 1/4 cups) plain (all-purpose) flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 1/2 teaspoons mixed spice, or a mix of cinnamon, ginger and a pinch of nutmeg and cloves
- 2 tablespoons milk
Topping
- 4 to 6 ripe fresh figs, halved lengthwise
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- A squeeze of lemon juice
Method
- Heat the oven to 175 C (350 F), or 155 C fan. Grease an 8 or 9-inch springform pan and line the base with parchment.
- Beat the butter and sugar for about 3 minutes, until pale and fluffy.
- Beat in the eggs one at a time, then the vanilla.
- In a separate bowl, mix the flour, baking powder, salt and spices. Fold them into the butter mixture with the milk, mixing just until smooth. The batter will be thick.
- Spoon the batter into the pan and smooth the top.
- Arrange the fig halves cut-side up on top, pressing them in lightly. Sprinkle with the sugar and cinnamon and add a squeeze of lemon juice.
- Bake for about 40 to 50 minutes, until the top is golden and a skewer in the centre comes out clean or with just a few moist crumbs. If the top browns too fast, cover it loosely with foil or parchment.
- Cool for about 10 minutes in the pan, then release the sides. Serve warm or at room temperature.
Oven times vary and fig juiciness can change the bake, so start checking at the lower end of the range.
Using dried figs
If fresh figs are out of season, dried figs make a good alternative. Chop 4 or 5 dried figs, soak them in a few tablespoons of hot water, strong coffee or tea for 20 to 30 minutes, drain (keeping a spoonful of the liquid) and fold them into the batter in place of the topping fruit. You can replace the milk with the soaking liquid. Because dried figs are sweeter and more concentrated, the cake will taste richer and a little more treacly. A spoonful of fig jam on top before serving adds extra shine. Another fruit-topped cake worth trying is our Italian apple cake.
Serving ideas
- A spoonful of mascarpone or thick yoghurt and a drizzle of honey or maple syrup
- Whipped cream with a little orange zest
- A cup of tea or strong coffee for an afternoon break
- Slices of sharp cheese on the side for a not-too-sweet plate
Dressing it up
For a more celebratory cake, bake the batter in a rectangular tin without fruit on top, cut it into layers, and sandwich with fig jam and a cream cheese icing. A cream cheese icing is made by beating softened butter, cream cheese and icing sugar until smooth. Top with halved fresh figs. This is a more elaborate approach, similar to the one in our small red velvet cake frosting. You could also add toasted chopped hazelnuts to the batter, since hazelnuts and figs pair nicely; our nut torte recipes explain how to toast and grind them.
Make it as muffins
Divide the batter between 8 to 10 lined muffin cups, top each with a slice of fig, and bake for about 20 to 25 minutes.
Storage
Cover and store at room temperature for up to two days. Because of the fresh fruit, refrigerate it for longer storage and bring it back to room temperature before serving. The cake also freezes well without any cream topping if wrapped tightly.
Frequently asked questions
Can I use fresh figs in a cake?
Yes. Fresh figs are soft and sweet and work well on top of a batter, where they bake into a jammy layer. Using them on top rather than stirring them in helps avoid a soggy crumb.
Can I leave the skin on?
Yes. Fig skins are edible and soften when baked.
What can I use instead of mixed spice?
A blend of cinnamon with smaller amounts of ginger, nutmeg and cloves works well. Pumpkin pie spice is a similar alternative.
Is it a breakfast cake?
It is subtle enough to enjoy with coffee in the morning. For a simpler morning bake, try our breakfast spice cake.