Fig Walnut Cake

A very warm, almost savoury (but not quite) semi sweet loafy cake. Very nutritious and exotic with a range of flavours people will get in layers. Great with the older crowd and those with discerning tastes for desserts.


About 1 hour and 45min



Good for:

  • People coming for tea/afternoon- tea
  • Exotic flavour that release in layers
  • Range of textures (crunchy, soft)
  • Easy to store


  • 1 cup chopped dried figs
  • 1 cup walnuts
  • 1 cup boiling water
  • ½ cup better
  • 2/3 cup dark brown sugar
  • 1 large egg
  • 1 tspn vanilla extract
  • 1 ½ cups of flour
  • 1 tspn baking soda

Kitchen things you’ll need:

  • A loaf pan
  • 1 large bowl
  • 2 medium bowl
  • A shallow platter to serve

Making it:

  • Soak the figs and walnuts for an hour in the boiling water in a medium bowl
  • Grease the loaf pan and preheat the over to 35 degrees Fahrenheit
  • Cream the butter with the sugar in a large bowl, then beat in the egg and vanilla.
  • Mix the flour, salt and baking soda in another medium bowl and then mix it into the butter mixture.
  • Add the soaked figs and walnuts with the liquid water with the butter and flour mixture and mix well.
  • Put in the pan and bake for an hour or an hour and 15min.
  • Let cool and serve


  • I like to add some sweetness by garnishing with confectionery sugar and cinnamon mixed together
  • Instead of walnuts you can use unsalted unshelled pistachios (if salted rinse them well before soaking) – this adds a nice colour and flavour as well
  • I like to add a pinch of nutmeg and cardamom to the mixture for added flavour
  • Will keep for at least week in a sealed container at room temperature or 2 weeks n the fridge.

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