Torta di Fichi (Fig Cake)

This is a simple cake recipe that was shown to me by Eugenia at Borgomela, a delightful family-run restaurant in the heart of Umbria, Italy. Any fruit of the season can be used … I’ve used figs in this version as I was lucky to receive some from a neighbour’s tree. You could use apples, berries or stone fruit.
The batter uses the melt-and mix method so it it’s very quick and easy to prepare this cake. Serve warm with some double cream or ice cream and you have a delicious dessert.

Torta di Fichi (Fig Cake)

This is a simple cake recipe that was shown to me by Eugenia at Borgomela, a delightful family-run restaurant in the heart of Umbria, Italy. Any fruit of the season can be used … I’ve used figs in this version as I was lucky to receive some from a neighbour’s tree. You could use apples, berries, or stone fruit. The batter uses the melt-and-mix method so it's very quick and easy to prepare this cake. Serve warm with some double cream or ice cream and you have a delicious dessert.

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Ingredients

150 g Plain Flour
100 g Almond Meal
2 tsp baking powder
2 eggs
150 g castor sugar
180 g butter melted
1 tsp vanilla paste or extract
1 cup chopped figs or other fruit in season like peaches or apples
3 figs sliced for decorating top of cake (or other fruit in season)
2 tbsp raw sugar for sprinkling

Instructions

Preheat oven to 180C (170C fan forced). Grease a 25cm loose bottom fluted quiche pan with butter, and line the base with a round of baking paper. Note: you could use a 24 or 26 cm springform pan instead, however the fluted pan gives a nice presentation.
Place flour, almond meal and baking powder in a bowl and use a whisk to combine the ingredients.
In another bowl whisk together the eggs and castor sugar, then whisk in the melted butter and vanilla paste or extract.
Add the flour mixture to the egg mixture and mix to combine. Gently fold through the chopped figs (or fruit of the season). Pour the batter into the prepared pan. Decorate with the sliced figs (or fruit of your choice) and sprinkle evenly with the raw sugar. Bake for 35 minutes or until the cake is golden and springs back when touched.
You can also test if the cake is cooked by inserting a skewer into the centre of the cake – if it comes out clean the cake is ready. If there is wet mixture on the skewer return the cake to the oven for another 5 minutes or until cooked through.
When the cake is ready remove it from the oven and place on a cooling rack. Allow the cake to cool for at least 10 minutes before removing from the pan.
Slice into wedges and serve with double cream or ice-cream.