Amond Fig Cake

    50 minutes

    A moist cake that is great to make with fresh figs when they are in season. Serve warm with fresh fruit or cream.

    118 people made this

    Serves: 10 

    • 65g butter, softened
    • 1 cup (220g) white sugar
    • 1 egg
    • 2 cups (250g) plain flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 1 cup evaporated milk
    • 1 teaspoon vanilla essence
    • 1/4 teaspoon almond essence
    • 1 cup chopped fresh figs
    • for the filling
    • 1/4 cup (40g) packed brown sugar
    • 1/4 cup (65ml) water
    • 2 cups chopped fresh figs
    • 1 tablespoon lemon juice

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease and line two 20cm round cake tins with baking paper.
    2. In a medium bowl, sift together flour, salt and baking powder. Set aside.
    3. In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond essences and the 1 cup of chopped figs.
    4. Divide into the two cake tins. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the centre comes out dry.
    5. To make the filling: while the cake is cooking, combine the 2 cups figs, brown sugar, water and lemon juice in a saucepan. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between layers of cake and on top.

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    Reviews in English (90)


    Very yummy, but quite dense cake. The filling is lovely. I had a bunch of figs that were on the way out and it was perfect for using them all up. I didn't use 2 cake tins though (only had one), just cut the cake in half, however would recommend baking for a little longer if you do this.  -  26 Mar 2010


    I made this cake 2 days ago for a bunch of fig fanatics. Everyone went wild over it. It is not overly sweet and a very pleasant ending to a meal. I will definitley be making this again very soon.  -  21 Aug 2006  (Review from Allrecipes USA and Canada)


    This recipe makes a moist, though somewhat dense, cake. The batter is as easy to create as anything out of a box--in other words, very easy! So that's good if you have lots of figs and not much time. We ended up splitting the layers, toasting them in the toaster oven, and adding butter, to eat the cake like a slab of a scone. Amazingly good with your morning coffee. Next time I will make a lighter batter, probably substituting oil for the butter, and I will puree the figs (and double the amount to 2 cups in the batter!) with a little of the evapourated milk before blending the figs with the batter. That would change this recipe from something of a coffee cake or scone-like creation to more of an after dinner cake, which is more what I'm looking for. Again, it's a good recipe, wonderfully sweet and satisfying!  -  18 Jun 2001  (Review from Allrecipes USA and Canada)