Best Follonico Fig Cake Recipes

FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING

Steps:

• Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
• In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
• Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
• Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
• Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
• While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
• To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.

HAKAN'S FRESH FIG CAKE

Steps:

• Preheat oven to 325 degrees. Grease and flour a 9-inch bundt pan.
• In a small bowl, combine flour, salt and baking soda. In a large mixing bowl, mix sugar and oil for 5 minutes. Add eggs, one at a time. Add vanilla and mix. Add flour mixture and mix just till combined. Fold in walnuts, cranberries, dates or prunes and raisins.
• Spoon ½ of the batter into prepared bundt pan. Place ½ the figs around on top of batter and push lightly into the batter. Spoon remaining cake mixture on top of figs. Sprinkle remaining figs evenly on top of cake and lightly press them into cake batter.
• Bake for 1 hr 25 minutes or until cake tester comes out clean (I use a long bamboo stick, as a toothpick is not long enough for a thick cake.) Cool in the pan for 15 minutes. Turn out onto a cooling rack.

FOLLONICO FIG CAKE

Steps:

• Make a fig puree. Coarsely chop figs and combine with water in a saucepan. Bring to a boil. Cover, remove from heat and let stand for 30 minutes. Puree in a food processor (there will be about two-and-a-fourth cups of puree).
• Cream the butter and the sugar. Add eggs and vanilla and mix thoroughly. Add fig puree and mix well.
• Sift together the dry ingredients and add them to the fig mixture alternately with the cream.
• Butter and flour a bundt-cake pan. Pour in fig batter. Bang the pan several times to settle. Bake in a preheated 350-degree oven for 70 to 80 minutes or until a skewer inserted in the center comes out clean. Cool the cake on a rack and turn it out.