Description
A delightful Sticky Fig Apricot Walnut Cake that combines the sweetness of dried fruits with the crunch of walnuts, topped with a luscious citrus syrup.
Ingredients
Scale
- 150g (1 cup) dried figs, chopped
- 150g (1 cup) dried apricots, chopped
- 100g (3/4 cup) walnuts, chopped
- 150g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 180g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Zest of 1 orange
- 100ml (1/2 cup) orange juice
For the Citrus Syrup, you will need:
- 80g (1/3 cup) sugar
- 60ml (1/4 cup) orange juice
- 1 tbsp lemon juice
- 1/2 tsp orange zest
Instructions
- Prepare the ingredients by chopping the dried figs, apricots, and walnuts.
- Mix the dry ingredients: flour, baking powder, and salt in a separate bowl.
- Cream together the softened butter and brown sugar, then add eggs one at a time, followed by vanilla extract and orange zest.
- Fold the dry ingredients into the wet mixture, then add the chopped figs, apricots, and walnuts.
- Pour the batter into a prepared 8-inch round pan and bake at 350°F (175°C) for 40-45 minutes.
- Cool the cake in the pan for 5-10 minutes, then transfer to a wire rack and pour warm citrus syrup over the top.
Notes
- Choose plump and moist dried figs and apricots for better flavor.
- Store the cake in an airtight container at room temperature or refrigerate if in a humid area.
- For gluten-free, use a gluten-free flour blend.
- For vegan, substitute eggs with flaxseed meal or chia seeds and use plant-based butter.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Sticky Fig Apricot Walnut Cake, dessert, baking, cake recipe