Fig and Walnut Plumcake

Here is a delicious recipe for a plumcake with figs and walnuts, perfect for an autumn dessert or for a special occasion.

Ingredients

• 180 g of 00 flour
• 100 g of granulated sugar
• 3 eggs
• 100 g of softened butter
• 1 packet of baking powder
• 80 ml of milk
• 100 g of dried figs
• 80 g of shelled walnuts
• 1 pinch of salt
• The grated zest of 1 lemon (untreated)
• Powdered sugar (for decorating, optional)

Preparation

1. Preheat the oven to 180 °C and butter and flour a plumcake pan.
2. In a bowl, beat the eggs with the sugar until you obtain a frothy and pale mixture.
3. Add the softened butter and continue mixing until it is completely absorbed.
4. Incorporate the flour previously sifted with the baking powder, alternating it with the milk to avoid lumps.
5. Cut the dried figs into small pieces and roughly chop the walnuts. Add them to the batter along with the grated lemon zest and a pinch of salt, then mix until you obtain a homogeneous mixture.
6. Pour the batter into the prepared pan and level it with a spatula or spoon.
7. Bake the plumcake for about 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Once baked, let the plumcake cool for a few minutes in the pan, then unmold it and let it cool completely on a wire rack.
9. Serve the plumcake dusted with powdered sugar, if desired.

Fun Facts

Dried figs add natural sweetness and a soft texture to the plumcake, while walnuts provide that crunchy touch that pleasantly contrasts with the cake’s softness. In Italy, plumcake is often associated with breakfast or snack time, perhaps accompanied by a cup of tea or coffee. Additionally, the term “plumcake” derives from the English “plum cake,” which originally referred to a cake with dried plums, but today commonly indicates a rectangular baked good.