Spiced Fig & Coffee Cake

Slofoodgroup Team November 21, 2022

Espresso and Fig Coffee Cake

Autumn is here and we crave something indulgent! We took the classic Swedish Spice Cake, added some delicious figs, and topped it with a decadent cream cheese frosting. The result? A perfectly moist and rich cake, filled with warm, sweet spices! It has a tender crumb and it bursts with flavor which makes it perfect for cold, autumn days.

Fig and Almond Coffee Cake

Ingredients

For the cake:

• 1/4 cup dried figs, chopped into small bits
• 2 espresso shots, approx. 2.5 oz, hot
• 1 cup blanched almonds
• 1 stick butter, room temperature
• pinch of salt
• 1 cup light brown sugar
• 1 cup all-purpose white flour
• 2 teaspoon baking powder
• 2 teaspoon vanilla extract
• 1 teaspoon cinnamon powder
• 1/2 teaspoon  ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground clove
• 1/2 cup yogurt or skyr
• 4 large eggs

• 2 sticks butter, at room temperature
• 1 teaspoon vanilla extract or the seeds from 1/2 vanilla pod
• 2 cups cream cheese, room temperature
• 1 cup icing sugar
• 3 tablespoon fig jam

Procedure

1. Start by soaking the dried figs into coffee: to a bowl, add the chopped figs and pour hot coffee on top. Allow to soak in for at least 30 minutes or until most of the coffee has been absorbed.
2. Preheat the oven to 150 C/300 F, fan on. Add the almonds to a baking tray and roast for 5-7 minutes or until golden. Remove and allow to cool down completely.
3. Once the almonds are cooled, blend to a fine powder into a food processor. Add the soaked figs and blend to a paste.
4. Transfer the paste to a bowl and add the rest of the cake ingredients on top. Mix until everything is well combined.
5. Transfer the batter to a greased cake tin and bake in the oven at 180C/360 F for 25-30 minutes or until it passes the toothpick test.
6. Once baked, cool the sponge cake in the tin for about 15 minutes, then transfer to a wired rack. Allow to cool down completely.
7. While the cake is cooling, make the frosting: with an electric mixer, beat the butter with vanilla and sugar until pale and fluffy. Using a spatula incorporate the softened cream cheese and fig jam. Split the frosting in half and set aside.
8. Cut the cake in half, horizontally.
9. Place 1/2 the sponge on a cake board and evenly spread 1/2 the frosting on top.
10. Add the other half of the sponge on top and sandwich the two halves together.
11. Using a palette knife, use the remaining 1/2 of the frosting to cover the entire cake. Decorate with fresh figs and extra almonds on top, if desired.
12. Chill the cake until ready to serve.