Fresh fig and mascarpone cake is a soft, sweet cake. This recipe keeps things simple, you mix the wet ingredients, bring in the mascarpone, milk, flour, and baking powder. Then, pour the batter into a 27cm cake mould, arrange the sliced figs on top, and let the oven take over. The result is a lovely everyday cake that feels special enough for guests or a dessert.
What Is Fresh Fig and Mascarpone Cake?
Mascarpone gives the cake its creamy texture and rich crumb. Fresh figs are sliced and arranged over the batter before baking, allowing them to become soft and jammy as the cake cooks. The combination is suited to a simple homemade cake because the fruit does much of the decorative work while also adding flavor.
Figs have been cultivated for thousands of years and are among the oldest domesticated fruit crops. Their history stretches back to ancient civilisations, with archaeological evidence suggesting that figs were being cultivated well before many familiar modern fruits.
Also, botanically speaking, a fig is not quite an ordinary fruit. The structure we commonly call a fig is actually a specialised cluster of flowers enclosed inside an inverted structure. So, technically, your cake is getting a rather fascinating botanical ingredient.
Pro Tips for the Best Fresh Fig Cake
- Bring the mascarpone to a workable temperature. Slightly softened mascarpone blends into the batter more easily and helps prevent stubborn lumps.
- Cover the surface with figs without overcrowding them or piling slices on top of one another.
- Preheat the oven as the cake depends on consistent heat from the start, so wait until the oven reaches 180°C/360°F before baking.
Frequently Asked Questions
Do I need to peel the figs?
No, the skin is edible and helps the slices hold their shape during preparation and baking. Simply wash the figs gently and remove the top portion before slicing.
Can I make this cake without a mixer?
An electric mixer makes the mixing stage faster, but it is not essential. You can use a sturdy whisk for the eggs, sugar, vanilla, lemon zest, and oil, then switch to a spatula or wooden spoon when adding the remaining ingredients.
Can I add nuts to the cake?
Yes, chopped nuts can make a nice addition if you want extra texture. Add a modest amount so the nuts do not overwhelm the soft cake crumb.
Can I freeze fresh fig cake?
Yes, the cake can be frozen, although the figs may have a slightly softer texture after thawing. Thaw it in the refrigerator and allow it to come closer to room temperature before serving.
How to Store Any Leftovers
Because this cake contains mascarpone and fresh figs, leftovers should be stored in the refrigerator rather than left at room temperature. It should keep well for several days when properly chilled, although the surface may become progressively softer because of the fruit.
Ingredients
How to Make Fresh Fig and Mascarpone Cake
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Remove the top part of each fig and slice them.
Remove the top part of each fig and slice them.
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With an electric mixer, beat the eggs, vanilla extract, salt, sugar, lemon zest, and vegetable oil.
With an electric mixer, beat the eggs, vanilla extract, salt, sugar, lemon zest, and vegetable oil.
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Next, mix in the mascarpone and milk. Then, add the flour and baking powder, and mix again.
Next, mix in the mascarpone and milk. Then, add the flour and baking powder, and mix again.
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Prepare a 27cm cake mould, pour the batter into it, and level it with a spatula. Arrange the figs across the batter.
Prepare a 27cm cake mould, pour the batter into it, and level it with a spatula. Arrange the figs across the batter.
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Transfer the cake to the oven and bake at 180°C/360°F for 45 minutes.
Transfer the cake to the oven and bake at 180°C/360°F for 45 minutes.
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Once baked, slice the cake and serve. Enjoy!
Once baked, slice the cake and serve. Enjoy!
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