Fresh Fig Cake

Fresh Fig Cake
Angelica Do

Studies of the active ingredient show that Fig is good for dieters with high fiber (9.8g) and low in energy (100g dry for 250 kcal).  Also from Tricia Martin, I learned the recipe from Figs, called Fresh Fig Cake.

Fresh fig cake

photo: Tricia Martin

Many studies have demonstrated the benefits of sweet or fig fruits to our health including:
1. Constipation prevention: each day 5g of fiber corresponding to 3 fruits will fight against constipation, especially in the elderly.
2. Weight loss: high fiber content but less energy is suitable for obese people.
3. Lower Cholesterol: Because pectin dissolves large amounts of cholesterol and is excreted
4. Prevent cardiovascular disease: Fatty acids in figs of the type Omega -3 and Omega-6 help lower the risk of cardiovascular disease.
5. Cancer Prevention: High levels of flavonoids in figs help prevent cancer as well as prevent cell damage caused by free radicals. Special breast cancer prevention for women after menopause.
6. Stable blood glucose: fruit and leaves or drink dried or dried to powder 1-2gr each day help control blood sugar and help stabilize blood sugar.
7. Prevent high blood pressure: fruits contain more potassium but less sodium to help prevent high blood pressure.
8. Protect the skeleton: Very high calcium content in the fruit helps to prolong the life of the bones and protect the skeleton. This is a good sign for people with osteoporosis.
9. Prevent skin degeneration: In older people, the skin is wrinkled and tan, no longer bright and toned, the fruit is especially figs help to prevent skin degradation and keep the bar Spring.
10. Prevent acne, skin rash thanks to the mucus in the skin to help skin on the skin.
11. Cure respiratory diseases such as pertussis, asthma.

Fresh fig cake

photo: Tricia Martin

Dorie Greenspan’s A Fig Cake for Fall Recipe

via Food Blogga

  • Makes 8-10 servings


  • 3/4 cup ruby port
  • 1 cup honey, divided
  • 2 thin slices lemon
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 16-20 fresh figs, stemmed and halved
  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal, preferably medium grind
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • grated zest 1 lemon
  • 1 1/2 sticks (12 tablespoons) unsalted butter, cut into 6 pieces, at room temperature
  • 3 large eggs, preferably at room temperature
  • 1 teaspoon pure vanilla extract


1. Stir the port and 1/2 cup honey together in small saucepan. Add lemon slices and bring to a boil over medium heat. Lower the heat. Add figs, cover, and cook 4-6 minutes, or until figs are soft but not falling apart. Using a slotted spoon, transfer figs to a bowl. Raise the heat to medium and cook the liquid for 15 minutes, or until slightly thickened; the syrup should coat a metal spoon. Remove from heat and let cool.

2. Place a rack in the middle of the oven and preheat to 350 degrees F. Butter a 9-inch springform pan. Line the bottom with parchment paper and butter the paper. Dust the inside of the pan with flour, tapping out the excess. Put the pan on a baking sheet lined with parchment.

3. Whisk flour, cornmeal, baking powder, and salt.

4. In a separate bowl, add sugar and lemon zest; rub together with your fingertips until the sugar is moist. Add butter. Using a hand mixer, beat the butter and sugar at medium speed until creamy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Pour in remaining 1/2 cup honey, and the vanilla extract; beat for 2 minutes. Reduce mixer speed to low, add dry ingredients, and mix until just incorporated. The batter will be fairly thick. Scrape the batter into the prepared pan and jiggle the pan from side to side to even out the batter. Scatter poached figs over the top.

5. Bake for 55-60 minutes, or until the cake is puffed and golden brown and a knife inserted into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before running a blunt knife around the edges and releasing the sides of the pan. Cool the cake slightly before serving. Serve warm or at room temperature. Drizzle slices with wine sauce.


Fresh fig cake, by Tricia Martin

#Chef: Tricia Martin

She is a photographer, artist, baker of tasty treats, spiritual philosopher, mayor of Pietopia™, yoga master, screenprinter, tea drinker, bicyclist, website creator, daughter, sister, great swimmer, blogger, best friend, tough and determined, writer, scarf-wearer, fiance, kale & kombucha enthusiast, designer, fan of Santa Fe & Hawaii, blazer of own path. More about her:

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