Lemon Fig Cake Recipes

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FIGUEROA CUPCAKES: CHUNKY LEMON FIG CAKE, SALTED HONEY FIG COMPOTE, CREAM CHEESE FROSTING

Provided by Food Network

Categories     dessert

Yield 24 cupcakes

Number Of Ingredients 18



Figueroa Cupcakes: Chunky Lemon Fig Cake, Salted Honey Fig Compote, Cream Cheese Frosting image

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with 24 muffin liners. In a medium bowl, whisk the flour, baking soda, baking powder and salt until well combined. In the bowl of an electric mixer with the paddle attachment, cream the butter, oil and brown sugar. Add the eggs, one at a time, scraping the bowl as needed. Add the figs and lemon zest and mix for about a minute until well combined. With the mixer on low, gradually add the flour mixture just until combined. Then remove from the mixer and scrape by hand. Fill the prepared muffin pans three-quarters full with batter and bake until a toothpick inserted comes out clean, about 24 minutes.
  • For the fig compote: In a medium saucepan over medium heat, combine the figs, granulated sugar, 1/4 cup water and the honey. Bring to a boil and stir until the water has evaporated and the figs are soft. Add the sea salt and refrigerate until cool.
  • For the frosting: Whip the cream cheese and butter in an electric mixer with the paddle attachment until fully incorporated. With the mixer on low, gradually add the powdered sugar until combined. Add the vanilla and mix until fully incorporated.
  • To assemble: Use a knife to make a hole in the center of the cupcakes. Fill with salted honey fig compote, and then frost with cream cheese frosting.

14 ounces all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
4 ounces unsalted butter
2 ounces extra-virgin olive oil
15 ounces dark brown sugar
2 eggs
1 basket ripe figs, chopped
Zest of 2 lemons
1 basket ripe figs, chopped
1/4 cup granulated sugar
1 tablespoon honey
1 teaspoon sea salt (fleur de sel)
12 ounces cream cheese
8 ounces butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla extract

LEMON-FIG CAKE

Olive oil has a subtle fruitiness that works surprisingly well in desserts, especially in our Lemon-Fig Cake. You can substitute vegetable oil in this recipe, but the flavor will not be the same.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Number Of Ingredients 9



Lemon-Fig Cake image

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch tart pan with a removable bottom (or a cake pan lined with parchment paper) with oil; set aside.
  • In a medium bowl or liquid measuring cup, whisk together oil, milk, and egg; set aside. In a large bowl, whisk together flour, sugar, baking powder, and salt; add milk mixture, and stir with a rubber spatula just until smooth (do not overmix). Gently fold in figs and lemon zest.
  • Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes.
  • Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. To serve, cut into wedges.

Nutrition Facts : Calories 384 g, Fat 15 g, Fiber 4 g, Protein 5 g

1/2 cup olive oil, plus more for pan
1/2 cup milk
1 large egg
1 1/2 cups all-purpose flour, (spooned and leveled)
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (10 ounces) dried figs, stemmed and coarsely chopped (about 1 1/2 cups)
1 1/2 teaspoons finely grated lemon zest (from 1 lemon)

LEMON AND FIG CUPCAKES

Earthy-sweet figs and bright lemon zest and juice give these cupcakes worlds of flavor. If you'd like, take them one step further with a silky cream cheese frosting.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     HarperCollins     Cupcake     Lemon     Lemon Juice     Fig     Dessert     Fall     Thanksgiving

Yield Makes 24 cupcakes

Number Of Ingredients 17



Lemon and Fig Cupcakes image

Steps:

  • For the cupcakes:
  • Preheat the oven to 350˚F. Line two cupcake pans with twelve paper baking cups each. Sift together the flour, baking powder, and salt in a bowl, and set aside.
  • In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
  • Add the eggs one at a time, mixing slowly after each addition.
  • Combine the vanilla extract and milk in a large liquid measuring cup.
  • Add one third of the flour mixture to the butter mixture, then gradually add one third of the milk mixture, beating slowly until well incorporated. Add another third of the flour mixture, followed by another third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
  • Add the lemon juice and lemon zest, and mix until well combined.
  • Scoop batter into the baking cups so that each is two-thirds full. On top of each cupcake, place one fig slice so that it covers the surface of the batter. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely. Serve and enjoy!
  • For the (optional) frosting:
  • In the bowl of a stand mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until the frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.

For the cupcakes:
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter
1 3/4 cups sugar
2 large eggs
2 1/4 teaspoons pure vanilla extract
1 1/4cups whole milk
1/2 cup freshly squeezed lemon juice
1/2 cup freshly grated lemon zest (from approximately 2 to 3 lemons)
1/2 cup fresh or dried figs, sliced
For the cream cheese frosting (optional):
4 tablespoons unsalted butter
4 cups sifted confectioners' sugar
1/4 teaspoon pure vanilla extract
6 ounces cream cheese

FRESH FIG CAKE

This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.

Provided by Karin Christian

Categories     Desserts     Fruit Dessert Recipes     Fig Dessert Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14



Fresh Fig Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray.
  • In a medium bowl, sift together flour, salt and baking powder. Set aside.
  • In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs.
  • Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack.
  • To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. 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.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 71.7 g, Cholesterol 39.8 mg, Fat 6.9 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 4 g, Sodium 357.1 mg, Sugar 45.6 g

¼ cup butter, softened
1 cup white sugar
1 egg
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup fat-free evaporated milk
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup chopped fresh figs
2 cups chopped fresh figs
¼ cup packed brown sugar
¼ cup water
1 tablespoon lemon juice

FRESH FIG AND RICOTTA CAKE

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 13



Fresh Fig and Ricotta Cake image

Steps:

  • Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
  • Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don't worry; the ricotta will make it look lumpy.
  • In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 cup granulated sugar
3 extra-large eggs, at room temperature
1 cup fresh whole milk ricotta, at room temperature
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
8 large (or 12 medium) fresh figs, stems removed, quartered through the stem
1 tablespoon turbinado sugar, such as Sugar in the Raw
Crème fraîche, for serving

LEMON FIG CAKE

This is an easy delicious Coffee Cake made with olive oil. When I first made it all my friends called me the next day for the recipe

Provided by Sheila Anstall

Categories     Other Breakfast

Time 1h5m

Number Of Ingredients 9



Lemon Fig Cake image

Steps:

  • 1. Preheat oven to 350 degrees.Brush a 9 inch pan with a removable bottom with olive oil. Set aside. In a medium bowl whisk together oil milk and egg. Set aside. In a larger bowl whisk together flour sugar B.P and salt. Add the milk mixture and stir well with a rubber spatular until smooth. Gently fold in the figs and Lemon peel. Spread the batter into the prepared baking pan. Put in the oven and Bake at 350 degrees unntil a toothpick comes out clean. Cool in pan 15 minutes before unmolding. Place on a wire rack to cool Cut in wedges to serve.Note You can substitute the figs for dried cherries cranberries apricots or raisins.To keep the cake wrap in plastic wrap at room temperature for 1 day
  • 2. wrap in plastic wrap when cool the cake is very tender and this will stop the crumbs and make it easy to cut.

1/2 c olive oil plus more for pan
1/2 c milk
1 large egg
1 1/2 c all purpose flour
3/4 c sugar
1/2 tsp baking powder
1/2 tsp salt
10 oz dried figs coursley chopped (1 1/2 cups)
1 1/2 tsp finely grated lemon peel

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