Ingredients
Wet Ingredients
Dry Ingredients












Frosting Ingredients






Instructions
Step 1
In a large mixing bowl, combine water, vegetable oil, and buttermilk. Stir well until all liquids are fully blended together.
Step 2
In another bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
Make sure there are no lumps for a smooth cake texture.
Step 3
Gradually pour the dry ingredient mixture into the wet ingredients. Mix gently until just combined. Over-mixing may result in a tough cake, so be careful!
Step 4
Fold in the finely chopped dried figs until they are evenly distributed throughout the batter.
Step 5
Preheat your oven to 350°F (175°C). Pour the batter into a greased cake pan, spreading it out evenly.
Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 6
While the cake is cooling, whisk together heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
Step 7
Once the cake has completely cooled, spread the frosting evenly on top of the cake.
Decorate with extra chopped figs if desired, and your amazing fig cake is ready to serve!
Servings
For a charming presentation, consider placing your pastries in cute, individual paper cases. This touch adds a personal flair and makes them easy to grab. Hosting a picnic? Pack them along with some refreshing fruit and a light salad for a sweet and savory spread. 🍓🥗
Finally, sprinkle some fresh herbs like mint or basil for a pop of color and an unexpected twist that will leave everyone guessing at this delightful combination! 🍃
Equipment
A sturdy mixing bowl is a must for combining your ingredients. Choose one that’s large enough to avoid any spills while mixing.



A good whisk helps achieve a light and airy consistency. Opt for a stainless steel or silicone whisk as they are durable and easy to clean.



Use a non-stick baking sheet to ensure your pastries bake evenly and don’t stick. Consider lining it with parchment paper for easy cleanup!



For rolling out dough, a heavy rolling pin is ideal. It gives you the control needed to achieve your desired thickness with ease.



Variations
Vegan Variation: For a vegan take on this yummy recipe, replace the eggs with flaxseed eggs (mix 1 tbsp of ground flaxseed with 2.5 tbsp of water, let sit for 5 minutes) and use almond or coconut milk instead of dairy. This makes for a deliciously fluffy pastry without any animal products! 🌱
Faq
- What is the best way to prevent my pastries from sticking to the baking sheet?
Always use parchment paper or a silicone baking mat to line your baking sheets. This not only prevents sticking but also makes cleanup a breeze!
- How long should I let my dough rest before rolling it out?
It's ideal to let your dough rest for at least 30 minutes in the fridge. This helps to relax the gluten and makes it much easier to roll out.
- What if my pastries aren't rising as expected?
Check the freshness of your baking powder or yeast. Outdated leavening agents can impact the rise of your pastries.
- Can I freeze the pastries before baking them?
Absolutely! You can freeze unbaked pastries. Just make sure to wrap them tightly in plastic wrap and store them in an airtight container.
- What techniques can I use to achieve a golden crust?
Brushing the pastry with an egg wash (a beaten egg diluted with water or milk) before baking will give it that lovely golden color. For a vegan option, a mixture of almond milk with a bit of maple syrup works great too!
- How do I know when my pastries are fully baked?
Look for a golden-brown color and a firm texture. You can also gently tap the bottom of the pastry; if it sounds hollow, it’s likely done!