Fig and Grape Cake
This recipe is perfect for the late summer when fresh figs are in season. Figs have a unique, sweet taste and a soft and chewy texture, making it a perfect companion for a cake! You can try this recipe with other seasonal fruit.
- 15 dried figs, stemmed and cut into quarters
- 2 tbsp orange liqueur or orange juice
- 440g self raising flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 110g granulated sugar
- 80ml Filippo Berio Classico Olive Oil
- 4 medium-size eggs
- 120ml buttermilk
- 130g seedless red grapes
- Grease 9-inch round cake pan with Filippo Berio Classico Olive oil, line with parchment paper and butter the paper. Set aside.
- Place figs in bowl; pour orange liqueur over top. Let stand for 10 minutes.
- Preheat oven to 180°C. Sift together flour, baking powder, baking soda and salt into bowl.
- In separate bowl, whisk together sugar, olive oil and eggs; fold in half of the flour mixture, mixing until well blended.
- Stir in half of the buttermilk; fold in remaining flour mixture, then remaining buttermilk. Fold in figs with liquid and mix well.
- Pour batter into prepared pan; press grapes into batter.
- Bake for 45 minutes or until cake is lightly browned and cake tester inserted in center comes out clean.
- Let cool on rack to room temperature. Run butter knife along edge of pan and invert cake onto serving dish. Remove and discard parchment paper.
Cooks tipsIf desired, sprinkle cake with icing sugar or serve with a dollop of whipped cream. If using whipped cream, try piping it along the edge of the cake and adding a whole dried fig as a garnish.
Recipe provided by Chef Mary Ann Esposito