Fig-Walnut-Mascarpone Cake


I picked up a locally made fig-walnut bar at a farmers market and it had only two ingredients . Can you guess? The flavors complimented each other so well.

Though this cake has 1/2 cup of almond liquor it would certainly be not boozy ! (Did I disappoint anyone?)


1 cup sliced dried calimyrna figs (6-8 depending on size)

1/2 cup almond liquor, such as Amaretto

1  1/2 cup coarsely chopped walnuts, divided

1 1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 sticks unsalted butter , room temperature

1 cup sugar

1 cup mascarpone cheese, room temperature

4 large eggs, room temperature

1 teaspoon vanilla extract

1 tablespoon turbinado sugar



Add sliced figs and almond liquor to a medium microwavable bowl. Stir , microwave on high for 1 minute. Stir again and let sit at room temperature for 1 hour.

Preheat oven to 350 degrees F. Spray a 9-inch spring form pan with non-stick cooking spray and set aside.

Add 1 cup walnuts, flour, baking powder, baking soda and salt to a food processor. Process until nuts are finely ground. Set aside.

Strain figs , reserve liquid.

Add butter and sugar to the bowl of an electric stand mixer, beat for about 3 minutes on medium-high speed until light and fluffy (it would almost look like mayonnaise). Add mascarpone cheese and beat until mixed well. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Add half the flour mixture , beat  until just mixed. Beat in the reserved almond liquor . Toss the drained figs into the remaining flour mixture and add into the bowl , beat until just combined. Transfer batter to the prepared cake pan, smooth top, sprinkle remaining walnuts and turbinado sugar. Bake for 50-55 minutes , until a tooth pick inserted in the middle of the cake comes clean. Cool completely on a wire rack.

Makes one 9-inch cake.








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