Plumcake with Figs and Nuts

Here’s a delicious recipe for you for a plumcake with figs and nuts, perfect for a fall dessert or a special occasion.

Ingredients

• 180 g of all-purpose flour
• 100 g of granulated sugar
• 3 eggs
• 100 g of soft butter
• 1 packet of baking powder
• 80 ml of milk
• 100 g of dried figs
• 80 g of shelled walnuts
• 1 pinch of salt
• Grated zest of 1 (untreated) lemon
• Powdered sugar (for decorating, optional)

Preparation

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

Curiosity

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