There’s something incredibly comforting about a cake that’s not only delicious but also carries with it a sense of nostalgia. For me, that cake is Nigella Lawson’s Fig Cake. I first came across it on a lazy Sunday afternoon, flipping through one of her cookbooks, when I was craving something a little different from my usual baking routine. It was the promise of figs-sweet, earthy, and rich-that lured me in. I had never baked with figs before, and the idea of incorporating these humble fruits into a cake intrigued me.
What I didn’t expect was how utterly transformative the experience would be. The moment the cake came out of the oven, I was enveloped by the warm scent of baking spices and caramelized fruit. The cake itself, so tender and moist, with that perfect balance of sweetness from the figs, has since become a go-to for me. It’s not just a cake, but a reminder of how simple ingredients can come together in surprising ways to create something memorable.
If you’re looking to step outside the box of your usual baking repertoire, or if you just love figs, this cake will win you over. Let me walk you through Nigella’s recipe, share a few things I’ve learned along the way, and explain why this cake is something worth adding to your baking list.
Nigella Lawson’s Fig Cake Recipe
Nigella’s Fig Cake isn’t some overly complicated dessert-it’s deceptively simple, relying on the natural flavors of figs to take the spotlight. In fact, there’s something delightfully uncomplicated about the recipe, which, for someone like me, makes it perfect. You don’t need to be a master baker to make this cake. What you’ll end up with, though, is an elegant and flavorful dessert that could easily be the star of any gathering. It’s one of those cakes you make and watch your guests ask, ’What”s in this”? over and over, unsure whether they’re tasting fruit, spice, or a perfect balance of both.
Nigella’s recipe relies on a mix of dried and fresh figs, which, in my opinion, is a stroke of genius. The dried figs add a concentrated sweetness, while the fresh ones lend a lovely juiciness that keeps the cake moist. Together, they create a beautifully balanced, rich flavor.
What I’ve come to love about this recipe, though, is how it allows for personal touches. While Nigella sticks with traditional flavors like orange zest and cinnamon, the basic structure of the cake can be a blank canvas. Some days I’ve added a handful of nuts for a bit of crunch, while other times I’ve swirled in a touch of ginger for a warming kick.
Ingredient List
For The Cake
- 3/4 cup of dried figs (approximately 100g)
- 3/4 cup of fresh figs (around 100g, diced)
- 1 1/2 cups of all-purpose flour (you could try a blend of whole wheat for a deeper flavor)
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1 teaspoon of ground cinnamon (this is essential-it adds warmth)
- 1/2 teaspoon of ground ginger (optional, but adds an earthy note)
- 1/2 teaspoon of salt (balances the sweetness)
- 3/4 cup of light brown sugar (brown sugar gives it a rich, molasses-like flavor)
- 1/2 cup of unsalted butter (softened)
- 2 large eggs
- 1 teaspoon of vanilla extract (a must for depth)
- 1/4 cup of buttermilk (or milk if you’re in a pinch)
- Zest of 1 orange (for a citrusy kick)
- 2 tablespoons of orange juice
For The Syrup (optional But Highly Recommended)
- 1/4 cup of orange juice
- 1/4 cup of sugar
- 2 tablespoons of water
The ingredients here aren’t too exotic, and I think that’s part of the charm. Nothing too fancy, yet the combination of fresh fruit, warm spices, and citrus is what elevates this cake from ordinary to extraordinary. It’s the kind of recipe that invites you to experiment while respecting the base flavors Nigella has laid out.
How To Make Nigella Lawson’s Fig Cake?
First off, preheat your oven to 350°F (175°C) and grease a 9-inch round cake tin or line it with parchment paper. Trust me when I say it’s better to line it because this cake, with all its moistness, can sometimes cling to the pan.
The beauty of this recipe lies in its simplicity, so we’re going to start by chopping up the figs. If you’re using dried figs, you can chop them into small pieces. Fresh figs are generally cut into quarters or eighths. I find that using a mix of both types of figs adds complexity to the flavor and texture.
Now, in one bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt. In another bowl, beat together the softened butter and brown sugar until it’s light and fluffy. I remember the first time I made this-I thought, ’Wow, this really is a lot of butter!’ But it’s what makes the cake so moist and rich, so don’t skimp.
Add the eggs one at a time, beating well after each addition. Then add the vanilla, orange zest, and orange juice, and mix everything together until smooth. At this point, the batter will look quite velvety, with the orange juice adding a lovely fragrance.
Now, here’s the step that really brings the cake together: gently fold in the flour mixture and buttermilk alternately. Start with the dry ingredients and finish with the milk, being careful not to overmix the batter-just enough until everything is combined. Then, fold in the chopped figs. The moment the figs hit the batter, they almost disappear into the cake, leaving behind pockets of sweet, sticky goodness.
Pour the batter into the prepared pan and smooth the top. Bake for about 35-40 minutes, or until a skewer comes out clean. When you pull it out of the oven, let it cool in the pan for a few minutes before transferring it to a wire rack.
While the cake is cooling, you can make the syrup, though it’s totally optional. For that, just simmer the orange juice, sugar, and water in a small saucepan until the sugar dissolves and it becomes syrupy. This drizzle of syrup adds an extra layer of moisture and flavor.
Things I Learned
The first time I made this cake, I wasn’t sure what to expect. Would the figs overtake the flavor? Would it be too sweet? But the balance of textures-the chewy figs, the soft cake, and the occasional bite of cinnamon-was perfect. I realized that figs, which I had never fully appreciated before, were such an underrated fruit in baking.
What I also learned was how flexible this recipe can be. The first time, I followed it exactly, but since then, I’ve adapted it based on what I had on hand. I swapped out the buttermilk for regular milk once, and the cake still came out fantastic. Another time, I added a handful of chopped almonds for crunch. There’s room for personal flair, and that’s what I love about Nigella’s recipes-they’re grounded in tradition but encourage creativity.
Perhaps the most surprising lesson was how this cake ages. It actually gets better over time, the flavors deepening as the figs continue to infuse their sweetness into the cake. It’s the kind of cake you want to bake in advance for a dinner party, knowing it will only improve after a day or two.