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Easy, Moist Fig Cake Recipe

Moist Fig Cake with Spelt Flour

Moist fig cake with spelt fouor

Moist fig cake with spelt fouor

Fig Fruit

Fig fruit: figs straight off the tree.

Fig fruit: figs straight off the tree.

Fresh Figs are Also Very Goth

Our huge fig tree produces a few pounds of sweet, ripe and very purple figs every day for a fortnight. We eat them every which way, especially sliced-in-two and squashed on pizza bread with Parma ham. But you can't eat like this every day for two weeks (well, you can, but maybe you shouldn't).

One successful recipe for enjoying the figs, cooked, is based on a spelt bread we like to make a lot, which we've modified and call 'Easy Fig Cake' - because it is so easy (and because of the figs). Basically, we mix a handful of the fresh fruit with nutty flavored spelt flour and honey and bake. If you're buying the figs at the market - a half a dozen ripe ones are all you'll really need. It's seasonal yes, it's also very good for you - and it is strangely versatile (any time). Here are some ideas for when to enjoy Easy Fig Cake:

  • Eaten fresh the same day (but cooled).
  • Frozen until Christmas when it's rich, fruity flavor is Christmassy seasonal.
  • Frozen till Labor Day and taken on a pic nic (nice with goats cheese) - or any kind of get together.
  • It's very Goth, so dark enough for serving among like minded people - perhaps at Halloween or a Goth food party.
  • Left over slices (?) are good grilled, served with coffee ice cream too.

Easy Fig Cake Recipe

Cook Time

Prep timeCook timeReady inYields

10 min

55 min

1 hour 5 min

Serves 10-12 slices


  • 6 - 8 figs, ripe (red if possible)
  • 1/2 cup olive oil, extra virgin olive oil
  • 1/3 cup brown sugar
  • 2/3 cup honey, runny if possible
  • 2 eggs, smallish
  • 1 tbsp vanilla
  • 2 cups spelt flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt, fine
  • 1 fig, sliced

Cooking with Figs

Cooking with figs.  Chopped first.  Leave some of the skin on.

Cooking with figs. Chopped first. Leave some of the skin on.

Easy Fig Cake

  1. Preheat oven to 350 F.
  2. Mash quartered, semi peeled figs with the oil, honey and sugar until sloppy - yet the rinds are still a little intact.
  3. Beat the eggs in one at a time.
  4. In a separate mixing bowl - mix the dry ingredients together.
  5. Add the dry ingredients and mix with a fork or spoon for no longer than a minute.
  6. Pour into a greased loaf shaped baking dish.
  7. Place a sliced fig on the top to decorate.
  8. Bake until a toothpick comes out clean.


Goth - Undead Subcluture

Sliced fig loaf

Sliced fig loaf


Fig fruit comes from a rich, wild growing (as well as cultivated) tree which loves barren lands and sun and seems to grow in one's mind from bible stories and the past, like the lyre or lute or zyther do - and goats and poor shepherd boys.

Figs are the sweetest fruit. They grow profusely on one of the very first plants to be cultivated by man.

It's leaf is known to have covered Adam's private parts in the garden of Eden. (I knew there was something erotic about it).

The Romans ate dried figs and other dried fruits for their lunch, with perhaps a slice of sheep's cheese.

Figs are fed to geese for foie gras.

Dried Figs

Not everyone has a nearby fig tree! Since they only grow around the Southern Mediterranean, the Middle East and California and the fresh fruit can't travel (it would mush), fresh figs are not easy to find, (or too expensive) in most open or produce markets - especially out of the summer season.

Dried figs taste just as good. The only major difference between a dried fig and a fresh one is its consistency.

A dried fig is toffeeish compared to a ripe fresh one, which is slushy, exotic.

Scroll to Continue

Here are some tips on how to soften dried figs for cooking cakes, breads, stuffing or paté. Soaking them overnight will bring them to life beautifully.

Put the dried figs in a bowl and cover them with any of the following liquids:

  • Cold tea - unsweetened
  • Mild tasting fresh, fruit juice such as apple juice.
  • White wine - not vinegary. Sweet white wine or champagne is fine.
  • Rum or Madeira or even Port. And if you are making a pate with figs, then Sherry would be best.

To cook with them then, squeeze excess liquid from the figs and pat dry, very well. Although you can't use them dry, you can't use them 'wet' either - otherwise your bread or cake will be too moist to rise.

Buon appetito and if you like the sound of Easy Fig Cake Recipe, please rate!

Goth Food Quizz

For each question, choose the best answer. The answer key is below.

  1. Do you think egg plant is a goth food?
    • Yes
    • No
    • Only at Halloween
  2. Do you think plumbs, blackberries and foie gras are all goth foods?
    • Foie gras is, but the fruits aren't
    • Yes
    • No
  3. Diet coke is goth!
    • No
    • Yes
    • No coke is goth
  4. Figs are goth?
    • Yes
    • No
    • Only fresh figs

Answer Key

  1. No
  2. No
  3. No
  4. Only fresh figs

More Great Baking Recipes

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    Uniquely contrived goth food ideas for your 'other', dark side party, even Halloween, with a menu and a recipe for a hot Nutella Sandwich Dobbed with Hot Black Fruits.
  • Low Fat Pumpkin-Banana Bread Recipe
    Made with EVOO and spelt flour and honey this Low Fat Pumpkin-Banana Bread Recipe is healthy, nutritious and very Halloween to look at. The natural properties of EVOO help clear blood vessels of cholesterol, so it's more than low fat and tastes nutti
  • Garden Peach Cake
    Recipe for a light, almond- crumbly sponge cake folded with freshly picked summer fruits - peach and grapes. It makes a festive midsummer festival party or tea cake!
  • How to Make Italian Tomato Cake with Extra Virgin Olive Oil
    How to make and bake Italian tomato cake with mozzarella, basil and extra virgin olive oil. Perfect food watching Italian football games cos of its patriotic green, red and white colors, Added recipes for same-color dishes'Caprese' and 'Pasta alla Ch

© 2012 Penelope Hart


Victoria Van Ness from Fountain, CO on February 03, 2014:

This looks amazing! I had my first fig this last Thanksgiving at our grandparents house. It was delicious. I'm going to have to give this a try!

Penelope Hart (author) from Rome, Italy on February 03, 2014:

Thanks! Really hope you enjoy it. You might have to use moistened dry figs this time if the year - have fun

Rebecca Mealey from Northeastern Georgia, USA on February 03, 2014:

The fig cake looks wonderful. I have never heard of fig cake, I would love to try it.Thanks!

Penelope Hart (author) from Rome, Italy on July 11, 2013:

Hi Natasha! Thanks so much for dropping by. It really is so good and so good for us. X

Natasha from Hawaii on July 09, 2013:

I remember when you wrote this and it looks just as tasty as ever!

Penelope Hart (author) from Rome, Italy on July 09, 2013:

Figs are so good for us. In winter if you have a sore throat, dried figs are good boiled in water for a while - you drink the juice. Anyway thanks everyone for your super comments.

Appreciated! Thanks for the votes too!

Susan Zutautas from Ontario, Canada on July 09, 2013:

Just last week I saw figs on sale at my local grocers. I'll have to go back and buy them so I can try your fig cake. Looks scrumptious!

JR Krishna from India on July 09, 2013:

Rated 5/5

JR Krishna from India on July 09, 2013:

Looks soft and delicious!

Mary Craig from New York on July 09, 2013:

I'm sure we don't eat enough figs here and this is a delicious was to rectify that. Your recipe is easy to follow and you've provided lots of other useful information about figs.

Voted up and useful.

Penelope Hart (author) from Rome, Italy on February 06, 2013:

You enjoy your fig cake LaThing! Thanks for sharing.

LaThing from From a World Within, USA on February 06, 2013:

I am not a fan of figs unless it's cooked..... Love the cake recipe, so healthy! Like all your suggestions of when to use them :)

Will try it for sure.... Thanks for sharing.

Penelope Hart (author) from Rome, Italy on February 06, 2013:

Mary, what a sad fig tree story. I'd hate to lose our tree!

Thanks so much Sinea Pies and John Sarkis DDE and Mary for you kind votes and shares and comments.

I do greatly appreciate them.

Devika Primić from Dubrovnik, Croatia on February 06, 2013:

We have acres of fig trees and in Croatia figs are dried and sold to tourists and even fig cookies are made, I was surprised when I saw your recipe looks delicious and must be very tasty. Figs here are a delicacy.

John Sarkis from Winter Haven, FL on February 06, 2013:

What a wonderful hub this is. I love figs. I'm only familiar with what we call here in the USA fig cakes/newtons..., but had always wondered what other things to do with figs as I find them delicious.

Voted up and will try someday!


Sinea Pies from Northeastern United States on February 06, 2013:

I love figs! Thanks for the recipe. Voted up, useful and awesome.

Marcy Goodfleisch from Planet Earth on February 06, 2013:

I wish I'd had this recipe back when I had my amazing fig tree in my yard. They grow in Texas, too (I didn't see that on your list). I planted it because they're known to thrive in this climate, and thrive it did. In the first year, even though it was only a stick of a tree, it started producing.

Within a few short years, it was loaded with figs every year - more than I knew what to do with. Then, it got hit by lightning. Twice. It survived the first one & half the tree kept growing. But the second one did it in. I don't know why it became a lightning rod. So sad!

The figs were fat, almost candy-sweet, and so plentiful! This recipe looks like a perfect way to use them. Voted up, and shared!

Penelope Hart (author) from Rome, Italy on October 14, 2012:

That's great!! Nice of you to come back and comment. Glad it was a success and you could use those figs.

Claudia Tello from Mexico on October 14, 2012:

It´s delicious! As with your pumpkin bread recipe, I couldn´t make it with spelt flour and had to use whole wheat flour as a substitute; nevertheless, it still tasted great, everyone loved it. I am especially happy to have used my own organic figs. I had never used them to bake anything and I owe that to you :)!

Penelope Hart (author) from Rome, Italy on October 14, 2012:

Maybe the tree needs to be cut back. What can be wrong with it? Thanks for your interest and votes. Hope you really enjoy this fig cake.

2patricias from Sussex by the Sea on October 14, 2012:

For the past few years a friend has given me fresh figs - but this year the crop has been very sparse (sad). Shame, because this looks delicious.

I am adding this to my Recipe Index for HubPages (under Cake, Fruit).

Also voting it "useful" and "interesting".

Penelope Hart (author) from Rome, Italy on October 03, 2012:

It really is! So glad you like it so much!

Life Under Construction from Neverland on October 03, 2012:

this is sooo delish and yummy!

Penelope Hart (author) from Rome, Italy on October 03, 2012:

Thanks Janine! So pleased your Dad loves figs - he should really enjoy this figgy cake-bread

Janine Huldie from New York, New York on October 03, 2012:

Penelope, my dad absolutely loves figs and even his a fig tree in the backyard. I have pinned to share this one with him. Thanks for suggesting it and have also voted and shared too!!

Penelope Hart (author) from Rome, Italy on September 28, 2012:

Veronika! Please tell us how your cake tastes! Should be great! Glad you get those figs in Germany. Thanks for comment.

Veronika on September 28, 2012:

I am so going to make this cake this weekend! Thank you Penelope for the recipe. I found out, that now, when the season is on, you can buy easily figs also in Germany! I am already looking forward :)

Claudia Tello from Mexico on September 16, 2012:

Thanks for the suggestion, I´ll try that!

Penelope Hart (author) from Rome, Italy on September 16, 2012:

Perhaps you could mix the flour with cornflour - to give it a nutty texture? You have the figs, so it will be really moist. (more like a cake i think!). Glad you like the photos. I'm getting a lot out of learning how to take food pictures. It's all about loving the ingredients in the food.

Claudia Tello from Mexico on September 16, 2012:

Wow!!! You are going to make me gain weight with your mouth watering recipes! I´ll be dreaming of this one for some days…. I have a fig tree in the garden and it would be nice to make it with my own harvest :). Now again, I wish I could get spelt flour somewhere!!!

I also have to compliment you on your pictures; they are absolutely perfect, beautiful compositions. Voted up, useful, interesting and beautiful.

jellygator from USA on September 10, 2012:

Mouth's watering already!

Penelope Hart (author) from Rome, Italy on September 10, 2012:

Glimmer Greatful for your votes. Figs are really healthy and selicious and I hope you find them soon.

jellygator Sending out a ship full of figs. (I've seen them at Trader Joes, but mostly you find them dried). Thanks for commenting.

jellygator from USA on September 09, 2012:

I have never even seen figs for sale in the U.S. unless you count fig newton cookies, which are quite yummy, by the way!

I'd love to check some out. There has to be a way to ship them somehow... frozen maybe? Want my address? ;)

Claudia Porter on September 08, 2012:

Voted up useful and interesting. Figs are often overlooked here in the US and they are so healthy. The cake looks wonderful and if I can find some figs I'll be making it!

Penelope Hart (author) from Rome, Italy on September 08, 2012:


You can use ordinary wheat flour, it's OK and same amount! It's a really moist cake and I was thinking even one egg might be OK too.

Om Paramapoonya.

Well, I see you're from somewhere in California and I try to go there for a few months every year so maybe you could stop by. I'd REALLy love it! (I go to L A and to Paso Robles).

Om Paramapoonya on September 07, 2012:

Fig cake is goth? How interesting. I've never had fig cake before, but I'm sure yours tastes delightful. Those photos are so great they made my stomach growl. I seriously wish we were neighbors; I would stop by your kitchen all the time (even without being invited)!

Vespa Woolf from Peru, South America on September 07, 2012:

I wonder if there's a substitute for spelt flour? We can't get it here, but the figs will be in season soon. I really want to try this cake!

Penelope Hart (author) from Rome, Italy on September 06, 2012:

Brainy Bunny. Yes, I've seen really thin Goths and chubby ones, but not many medium sized. Shortage of fig cake I think, or too much of it.

raggeds. Perhaps Goths do actually eat.

risdowski Thanks for thumbs up!

rjsadowski on September 06, 2012:

Good looking recipe with great pictures. Thumbs up.

Brainy Bunny from Lehigh Valley, Pennsylvania on September 06, 2012:

I've known some chubby Goths -- or maybe it's just that striped tights are unflattering on everyone!

Bev G from Wales, UK on September 06, 2012:

That looks yummy as well as Goth! Do Goths eat? They usually look very, very thin.

Penelope Hart (author) from Rome, Italy on September 06, 2012:

What a great idea and I think I'll bag it before someone else does thanks!

Judi Brown from UK on September 06, 2012:

As usual, your recipe and photos looks great. Haven't come across the idea of Goth food before - how do you know if food is Goth? I think we need a hub on the subject!

Brainy Bunny from Lehigh Valley, Pennsylvania on September 06, 2012:

This looks so yummy! Too bad figs aren't on sale by me anymore (last week they were buy one get one free, so of course we are ourselves sick.)

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