Best Dried Fig Cake (Yeast Leavened)

5 from 5 votes

Best Dried Fig Cake (Yeast Leavened)

This Italian dried fig cake is deliciously filled with pockets of dried figs, chopped walnuts and perfectly balanced with lemon zest. A yeast cake that doubles as a weekend breakfast treat to share with coffee and friends.

Prep Time20

Cook Time1

Additional Time1

Total Time2 20

Course: Cookies, Snacks, Desserts

Cuisine: Italian

Servings: Servings

Calories: 517kcal

Author: Mariska Ramondino

Equipment

one 9-inch round springform pan.

Ingredients

4 cups flour (I use a combo of unbleached all-purpose flour and Spelt flour, but feel free to use all-purpose flour only) 500 grams
2 cups coconut sugar (you can use pure cane sugar, if preferred) 305 grams
Grated zest of 1 large lemon or equivalent to 2 tablespoons
2 tablespoons lemon juice
1 packet active dry yeast, rehydrated according to package instructions ¼ ounce or 7 grams
4 large eggs at room temperature beaten
9 ounces butter at room temperature 255 grams, plus more to butter the spring form
15 dried chopped figs
½ cup chopped walnuts 50 grams (you can go up to 80 grams)

Instructions

You can use a stand mixer with a dough hook or opt to make this cake dough by hand (I often do).
In a large bowl (or bowl of a stand mixer), combine the flour and the sugar with a whisk to break up any lumps.
4 cups flour (I use a combo of unbleached all-purpose flour and Spelt flour, but feel free to use all-purpose flour only), 2 cups coconut sugar (you can use pure cane sugar, if preferred)
Add the grated lemon zest, lemon juice, rehydrated yeast, beaten eggs, and butter.
Grated zest of 1 large lemon or equivalent to 2 tablespoons, 2 tablespoons lemon juice, 1 packet active dry yeast, rehydrated according to package instructions, 4 large eggs at room temperature, 9 ounces butter at room temperature
Use your hands to combine the ingredients, ensuring no chunks of butter are left. If using a stand mixer, let the dough hook mix and knead your dough on a low to medium setting.
Don't over-knead it, just enough to work in the butter.
Work in the pieces of fig and walnuts. If done by hand, I simply stir them in using a wooden spoon.
15 dried chopped figs, ½ cup chopped walnuts
Cover the bowl with a clean kitchen towel and let the dough rest for about 1 hour.
Close to the end of that one hour, preheat the oven to 350 degrees F/ 180 degrees C.
Butter the springform pan, then shake in a bit of flour (coating all sides) and tap out the excess.
Use a spatula to spread the dough evenly in the prepared pan.
Bake in the center of the oven for 50 to 60 minutes, or until a toothpick inserted in the middle of the cake comes out clean with no wet crumbs clinging to it.
Allow the cake to cool completely before removing it from the pan.
Serve as is or top with sifted powder sugar for a more festive look or extra fresh sliced figs.

Notes

Use your hands to mix and knead the dough (if you don't have a stand mixer with a dough hook: I have made this cake so many times just by hand. Note that the dough feels sticky when the butter is thoroughly worked in with the rest of the ingredients. So that's something to keep in mind. It's best to use a spatula to remove any bits from your hands.

Rising the dough batter: This batter won't double in size like regular bread dough. But it will increase by a couple of inches. The resting time will also add air to the bake, resulting in a nice baked cake crust.

Figs and walnuts: This yeast cake is best when dried figs and walnuts are chopped into small pieces. You can use either black mission or Smyrna figs. Just ensure they are sweet and still moist inside with their distinctive seeds and have not already dried out—which can happen if not properly stored in an airtight container or well-sealed bag.

Make a more bread-like dried fig cake (variation): use only half of the sugar and add ⅓ more walnuts and figs. Before placing the cake dough in the oven, sprinkle it with dried thyme leaves ( alternatively, work in a few freshly chopped thyme leaves, about 2 to 3 tablespoons, into the batter). You can also use bread flour for this variation. This bread-like cake will have just a hint of sweetness and tastes excellent, served with sweet-spicy preserves, compote, or apple butter. The thyme adds a beautiful aroma and pleasant flavor.

Storage: If stored in an airtight container, this cake keeps well for five days at room temperature. You can also store any leftovers in the freezer for two or three months. If stored in the freezer, it is best to slice it into individual pieces, wrap them in parchment paper, and then store them in a container. Defrost by letting it sit at room temperature for a bit. I like to pop the slices in a toaster (or microwave for a few seconds).

How to activate dry yeast: See the post's Recipe FAQs for step-by-step instructions with pictures, or follow package directions.

If you want to use freshly compressed instead of active dry yeast, double the amount of yeast the recipe calls for, crumble it and let it soften in ¼ cup of lukewarm water with sugar. Allow it to bubble and get foamy before you proceed.

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