This beautiful fig cake has a middle layer of homemade fig preserves Its delicious on its own or with a dollop of whipped cream
Prep Time
1 hr 10 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with cooking spray.
To make the fig cake: Sift flour
salt
and baking powder together in a medium bowl; set aside.
Beat sugar and butter together in a large mixing bowl with an electric beater until fluffy. Add egg and beat well. Add flour mixture alternately with evaporated milk. Fold in vanilla
almond extract
and 1 cup chopped figs.
Spoon cake batter evenly into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean
25 to 30 minutes. Cool cake layers on a wire rack.
To make the fig filling: Combine 2 cups chopped figs
brown sugar
water
and lemon juice in a saucepan. Bring to a boil. Reduce heat to a simmer and cook until thickened
about 20 minutes. Spread thinly between cooled cake layers and on top.
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