Sicilian Torta di fichi e mondorle (Fig and Walnut cake)
Sicilian Torta di fichi e mondorle (Fig and Walnut cake)
Yield: 8
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Moist, fragrant, and full of Mediterranean charm, this Sicilian fig and almond cake is a celebration of simple, rustic baking. Sweet dried figs soaked in Marsala wine blend beautifully with ground almonds, warm spices, and a hint of orange zest, creating a rich and aromatic crumb. Lightly dusted with icing sugar, it is perfect with espresso after dinner or as a sweet centerpiece for afternoon tea.
Ingredients
Instructions
- Preheat your oven to 175°C and grease and line a 22cm round cake pan with parchment paper.
- Chop your dried figs into small pieces. Place them in a small bowl and cover them with the Marsala wine. Let them soak for at least 30 minutes to soften and absorb the wine’s rich flavour.
- Once the figs have softened, transfer them (with the soaking liquid) into a food processor. Add the sugar, eggs, olive oil, vanilla paste, and a pinch of salt. Process until smooth and combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, ground almonds, cinnamon, and nutmeg.
- Combine Wet and Dry Ingredients: add the dry ingredients to the fig mixture in the food processor and pulse until just combined. Be careful not to over-mix to maintain a light, fluffy texture. Add orange zest and mix through.
- Pour the batter into the pan and smooth the top with a spatula. Bake for 40-45 minutes: Bake until the cake is golden brown and a toothpick inserted into the centre comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Serve dusted with icing sugar.