Fresh Fig Cake Recipe

5 from 1 vote

A soft and lightly sweet fresh fig Bundt cake made with yogurt, then topped with Greek yogurt, fresh figs, pistachios, and optional honey.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Dessert, Snack

Cuisine: Mediterranean

Diet: Halal, Low Salt, Vegetarian

Servings: portions

Calories: 259kcal

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.

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.