Follonico Fig Cake Recipe

Name: Follonico Fig Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried figs; 1 cup water; 6 ounces butter at room temperature; 1 1/2 cups sugar; 2 eggs; 1 1/2 tablespoon vanilla extract; 2 1/4 cups all-purpose flour; 1 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup cream

Servings: persons

1
Make a fig puree.
2
Coarsely chop figs and combine with water in a saucepan.
3
Bring to a boil.
4
Cover, remove from heat and let stand for 30 minutes.
5
Puree in a food processor (there will be about two-and-a-fourth cups of puree).
6
Cream the butter and the sugar.
7
Add eggs and vanilla and mix thoroughly.
8
Add fig puree and mix well.
9
Sift together the dry ingredients and add them to the fig mixture alternately with the cream.
10
Butter and flour a bundt-cake pan.
11
Pour in fig batter.
12
Bang the pan several times to settle.
13
Bake in a preheated 350-degree oven for 70 to 80 minutes or until a skewer inserted in the center comes out clean.
14
Cool the cake on a rack and turn it out.

1134

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound dried figs, 1 cup water, 6 ounces butter at room temperature, 1 1/2 cups sugar, and more.

Yes, Follonico Fig Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Follonico Fig Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions