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🍰 Moist Fig and Nut Cake with Syrup

685 kcal · 30 min · 4 servings

Moist Fig and Nut Cake with Syrup Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the figs into small cubes.
  2. 2. Soak the raisins in the rum.
  3. 3. Separate the eggs by separating the yolks from the whites.
  4. 4. Beat the egg yolks with one tablespoon of warm water until light and foamy.
  5. 5. Stir the sugar into the egg yolks.
  6. 6. Beat the egg whites until stiff.
  7. 7. Fold the beaten egg whites into the yolk mixture.
  8. 8. Mix the flour, starch powder, cocoa powder, and cinnamon in a separate bowl.
  9. 9. Gradually fold the dry ingredients into the batter.
  10. 10. Puree the figs together with the soaked raisins briefly using a hand blender.
  11. 11. Fold the pureed fruit mixture and the walnuts into the batter.
  12. 12. Line a springform pan with baking paper.
  13. 13. Pour the batter into the prepared pan.
  14. 14. Smooth the surface of the batter.
  15. 15. Preheat the oven to 180 degrees Celsius.
  16. 16. Bake the cake in the preheated oven for about 45 minutes.
  17. 17. Take the cake out of the oven.
  18. 18. Let the cake cool down for a short while.
  19. 19. Remove the cake from the pan.
  20. 20. Remove the baking paper.
  21. 21. Let the cake cool completely on a wire rack.
  22. 22. Mix sugar, lemon juice, and 150 milliliters of water in a saucepan.
  23. 23. Bring the sugar mixture to a boil.
  24. 24. Let the solution simmer for about one minute.
  25. 25. Add the figs to the boiling liquid.
  26. 26. Bring the mixture to a boil again.
  27. 27. Remove the saucepan from the heat.
  28. 28. Let the fig syrup cool down.
  29. 29. Cut the cooled cake into pieces.
  30. 30. Take the figs out of the syrup.
  31. 31. Quarter the figs.
  32. 32. Arrange the cake pieces on plates.
  33. 33. Moisten the cake with the fig syrup.
  34. 34. Garnish the cake with the fig quarters.
  35. 35. Garnish with raspberries and whipped cream as desired.

Nutrition per serving