Fresh Fig Cake is easy to make and a good way to use fresh figs while they are in season. It is soft, lightly sweet, and ready in under an hour. You can serve it plain, or top it with Greek yogurt, fresh figs, pistachios, and a little honey.
Figs do not stay around for long, and once they start appearing in the shops, I always end up bringing home more than I need. It is perfect for brunch, afternoon tea, or when you have friends coming over.
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I usually serve it with Turkish Tea - Çay or coffee in the afternoon, but it also works well as a dessert after dinner. A little honey over the top is nice when the figs are not very sweet. You can bake the cake the day before, then add the yogurt, figs, and pistachios just before serving.
Choosing Fresh Figs for Cake
Use ripe figs that feel slightly soft when pressed but still hold their shape. Black and green figs both work well in this cake, so use whichever variety you can find. The main thing is that they are ripe, slightly soft, and not too wet or mushy. Very soft figs can break down too much in the oven and make the cake wetter than it should be.
You need 5 to 6 medium fresh figs. Chop 2 figs for the batter, then slice the rest for the top of the cake. Black and green figs both work well, so use what you can find.
The topping is optional, and the cake is still good served plain. I like adding Greek yogurt, fresh fig slices, pistachios, and a little honey when I am serving it to guests or taking it to the table after dinner.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Fresh figs - Use fresh figs that are ripe but not mushy. Wash and dry them well before cutting. I use two figs in the batter and keep the remaining figs for the topping. This gives you little pieces of fig throughout the cake, while the fresh slices on top add a nice finish.
- Flour - I use self-raising flour for this cake to keep the method simple and give the sponge a light texture.
- Yogurt – Use plain natural yogurt for the cake batter. Full-fat yogurt gives the best result, but regular plain yogurt works well too. The recipe uses Greek yogurt only for the topping. It is thicker, so it sits nicely on the cooled cake.
- Oil – Use a mild oil such as sunflower, vegetable, canola, or light olive oil. Extra-virgin olive oil has a stronger flavor and is not the best choice here.
- Pistachios and Honey - Use unsalted pistachios and roughly chop them before sprinkling them over the cake. Honey is optional. A small drizzle works well with the figs and yogurt, especially when serving the cake as dessert.
How to Make Fig Cake
Preheat your oven to 350°F / 175°C. Grease and flour an 8-inch Bundt pan, getting into all the grooves. This helps the cake release cleanly after baking.
Wash and dry the figs. Remove the stems. Finely chop 2 figs for the batter, then slice the remaining figs for the topping.
Add the eggs and sugar to a large mixing bowl. Beat with a hand mixer or stand mixer for 3 to 4 minutes, until pale and thicker in texture. Add the oil, plain yogurt, and vanilla. Whisk just until smooth.
In a separate bowl, whisk together the self-raising flour and baking powder.
Add the flour mixture to the wet ingredients. Fold it in with a spatula or hand whisk until you cannot see any dry flour. Do not keep mixing once the batter has come together. Fold in the chopped figs.
Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 40 to 45 minutes, until the cake is golden and a skewer inserted into the center comes out clean.
Leave the cake in the pan for 10 minutes. Turn it out onto a wire rack and let it cool completely before adding the topping.
Once the cake is completely cool, spoon the Greek yogurt over the top. Add the sliced figs and chopped pistachios. Finish with a little honey if you like.
Recipe Tips From the Chef
- Use a kitchen scale for the flour when possible. It is the easiest way to get the same result each time.
- Bring the eggs to room temperature before you start. They beat more easily with the sugar.
- Mix the flour into the batter only until combined. Too much mixing can make the cake dense.
- Let the cake cool fully before adding the yogurt. The topping will loosen and slide on a warm cake.
- Add the figs and pistachios shortly before serving. The figs look their best when freshly cut, and the pistachios stay crisp.
Serving Suggestions
With Coffee or Tea: This cake makes a perfect afternoon snack alongside a cup of Turkish coffee or Turkish tea.
With Clotted Cream: A dollop of freshly made Turkish Clotted Cream - Kaymak adds a light, airy contrast to the moist fig cake.
With Ice Cream: Pair a slice with a dollop of Homemade Turkish Ice Cream - Maras Dondurma for a more indulgent dessert.
Storage and Freezing
Plain Cake
Once cooled, keep the plain cake in an airtight container at room temperature for up to 2 days.
You can also keep it in the refrigerator for up to 4 days. Let it sit at room temperature for 20 to 30 minutes before serving.
Decorated Cake
Once you have added Greek yogurt and fresh figs, cover the cake and keep it in the refrigerator.
It is best on the day you decorate it, but leftovers will keep for up to 2 days. Take it out of the refrigerator 20 to 30 minutes before serving.
Freezing
Freeze the cake without the Greek yogurt, fresh fig, pistachio, and honey topping.
Let the cake cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag or airtight container. Freeze for up to 3 months.
Defrost the cake overnight in the refrigerator. Add the topping after it has fully thawed.
Recipe FAQs
Yes, you can substitute dried figs if fresh ones aren’t available. Just soak them in warm water for about 10 minutes to rehydrate before using them in the cake. Your cake might not be as moist, but it definitely will be delicious!
The cake should be golden on top, and a skewer inserted into the center should come out clean. If there is wet batter on the skewer, return the cake to the oven for a few more minutes and test again.
This recipe was developed for an 8-inch Bundt pan. I have not tested it in another pan, so I cannot give you an exact baking time for a different tin.
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I hope you enjoy the process of making this delicious and moist Fresh Fig Cake Recipe as much as you enjoy eating it! 🙂
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Fresh Fig Cake Recipe
Ingredients
- 3 medium eggs (at room temperature)
- ⅞ cup caster sugar (175 grams)
- ½ cup vegetable or sunflower oil
- ½ cup plain natural yogurt (110 g)
- 1 teaspoon vanilla bean paste or extract
- 1 ¾ cup self raising flour (230 grams)
- ¼ teaspoon baking powder
- 5-6 fresh figs
To Decorate
- 1 cup Greek yogurt (240 grams)
- 2 tablespoon roughly chopped pistachio (15 grams)
Instructions
- Preheat the oven to 350°F / 175°C. Grease and flour an 8-inch Bundt pan.
- Wash and dry the figs. Finely chop 2 figs and slice the remaining figs for the topping.
- Beat the eggs and sugar for 3 to 4 minutes, until pale and thicker in texture.
- Add the oil, plain yogurt, and vanilla. Whisk until smooth.
- In a separate bowl, whisk together the self-raising flour and baking powder.
- Add the flour mixture to the wet ingredients. Fold gently until combined, then fold in the chopped figs.
- Spoon the batter into the prepared Bundt pan and smooth the top.
- Bake for 40 to 45 minutes, until golden, and a skewer inserted into the center comes out clean.
- Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
- Leave the cake in the pan for 10 minutes, then turn it out onto a wire rack. Cool completely.
- Spoon the Greek yogurt over the cooled cake. Add the sliced figs, chopped pistachios, and honey if using.
Notes
- Use ripe figs that feel slightly soft when pressed but still hold their shape. Chop 2 figs for the batter and slice the rest for the top.
- Bring the eggs to room temperature and beat them with the sugar for 3 to 4 minutes. The mixture should look pale and thicker before adding the oil and yogurt.
- Grease and flour the Bundt pan well, getting into all the grooves. This helps the cake release cleanly after baking.
- Use plain natural yogurt in the batter. Save the thick Greek yogurt for the topping.
- Once you add the flour, mix only until the batter comes together. Fold in the chopped figs gently so the cake stays light.
- Start checking the cake after 40 minutes. Insert a skewer into the center, away from the fig pieces. It should come out clean or with a few crumbs attached.
- Leave the cake in the pan for 10 minutes before turning it out. Let it cool fully before adding the Greek yogurt, fresh figs, pistachios, and honey.
- You can bake the cake a day ahead. Keep it plain until shortly before serving, then add the topping.
- Store the plain cake in an airtight container for up to 2 days. Once topped with Greek yogurt and fresh figs, keep it covered in the refrigerator and eat within 2 days.
- Freeze the cake without the topping for up to 3 months. Defrost fully, then decorate before serving.
Teresa Lewis says
It was such a lovely cake, so delicious and light. Great recipe!
Ayla Clulee says
Thank you so much Teresa!