Dried Fig Torte Recipe

I absolutely love this recipe because it combines nostalgic flavors with a modern twist, bringing together the natural sweetness of figs, a hint of warm rum, and a refreshing touch of lemon zest. Baking this torte is a delightful experience, and the irresistible aroma that fills my kitchen makes it even more inviting to share with friends over coffee or tea.

My Dried Fig Torte is a sweet, moist cake. I create its rich flavor by blending chopped dried figs with dark rum and all-purpose flour.

There is baking powder in the mix—but I think of that more as the thing that keeps this cake from being a brick than as a leavening agent. The egg in the batter does the work of lifting the torte to a tender, sliceable state.

Ingredients

Fig musts: High in fiber and natural sugar, giving the torte flavor, sweetness, and chewiness.

Light rum: Adds balancing notes of sweetness and smoothness.

All-purpose flour: Supplies the baked torte with the structure and stability it needs.

Butter that has not been treated with salt: Enriches, moisturizes, and contributes to a tender crumb structure.

Sugar, in granulated form, delivers sweetness to the dessert and simultaneously encourages browning, while also promoting caramelization.

The zest of a lemon contributes an intense and vibrant tangy fragrance and flavor that is peppy and bright and cuts through the sweetness.

Ingredient Quantities

• 1 cup chopped dried figs
• 1/2 cup water
• 1 tablespoon dark rum
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick (1/2 cup) unsalted butter, room temperature
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest
• Powdered sugar, for dusting

Instructions

1. Set your oven to 350°F (175°C) and prep a 9-inch round cake pan. Use your best judgment and a good amount of butter to “grease” the bottom of the pan and the sides of the pan. (This is an important step, with a high rate of return in terms of cake-eating pleasure. If you happen to have a can of Baker’s Joy on hand, now is the time to use it.) Dust the pan with flour. Cut a circle of parchment paper to fit the bottom of the pan. Use the remaining butter to coat one side of the parchment paper, leaving the other side uncoated. Lightly flour the parchment paper.

2. In a tiny saucepan, mix the minced dehydrated figs and water. Heat over a medium flame until the mixture simmers, then turn the temperature down and let it cook until the figs are tender and the liquid is all soaked up, which should take about 10 minutes. Take it off the heat and mix in the dark rum. Let it cool down.

3. In a medium bowl, combine the flour, baking powder, and salt. Mix together and set aside.

4. In a big bowl, with a mixer, beat the butter and sugar until light and fluffy, about 3 minutes.

5. Incorporate the eggs into the butter mixture, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

6. Sift the flour mixture into the wet ingredients in three parts, mixing each part in until just combined before adding the next part.

7. Gently fold the cooled fig mixture into the batter until it is evenly distributed.

8. Transfer the batter into the ready-made cake pan, smoothing the mixture atop the dish until it forms an even layer.

9. Preheat the oven. Then bake in it for 30-35 minutes, or until a toothpick you insert into the center comes out clean.

10. The torte can stay in the pan for 10 minutes; after it is done resting, turn it out onto a wire rack and allow it to cool completely. You may wish to dust it with powdered sugar before serving.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Small saucepan
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer
7. Sifter
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Kitchen scale (optional for precise measurements)
12. Parchment paper
13. Knife (for chopping figs)
14. Cutting board
15. Cooling rack
16. Toothpick (for testing cake doneness)

FAQ

• Can I use fresh figs instead of dried figs?No, this recipe requires the specific flavor and concentrated texture of dried figs.
• Is there a substitute for dark rum?If you would rather have a non-alcoholic drink, you can use the same amount of either orange juice or apple juice.
• Can I make this torte gluten-free?Yes, swap out the all-purpose flour for a gluten-free flour blend made for baking.
• How should I store the torte?Store it in an airtight container at room temperature and consume within 3 days for peak flavor; refrigerate it and consume within a week for longer-lasting freshness.
• What is the best way to serve this torte?This torte complements a cup of tea or coffee beautifully and, if desired, can be topped with a dollop of whipped cream.
• Can I replace the lemon zest with another citrus?Indeed, the zest of an orange is a fine alternative for a different citrus flavor.

Substitutions and Variations

To make the dark rum non-alcoholic:
Substitute with 1 tablespoon of apple juice or orange juice.
For all-purpose flour: substitute in equal amounts either whole wheat flour, for a nuttier flavor, or a gluten-free 1-to-1 flour blend, for a gluten-free option.
To make it a version that is free from dairy, coconut oil can be used in place of unsalted butter; however, for that substitution to work best, the coconut oil needs to be in a solid form that still leaves it soft enough to mix easily.
If you need to substitute granulated sugar in a recipe, you can use 2/3 cup of coconut sugar or light brown sugar instead. These alternatives offer a flavor that is close to what you would get with granulated sugar but with a hint of caramel.
For vanilla extract: substitute with an equal amount of almond extract for a different nutty scent.

Pro Tips

1. Soaking and Enhancing Fig Flavor For a deeper fig flavor, consider soaking the chopped dried figs in the rum for about 30 minutes before cooking them with water. This will infuse the figs with the rum flavor more thoroughly.

2. Room Temperature Ingredients Ensure that all your ingredients, especially the butter and eggs, are at room temperature before you begin. This helps them incorporate more smoothly and results in a better texture.

3. Optimal Mixing Technique When mixing the flour mixture into the wet ingredients, use a spatula and fold gently to avoid overmixing, which can lead to a dense cake. Stop mixing as soon as you no longer see dry flour.

4. Lemon Zest Tip For enhanced lemon flavor, zest the lemon directly over the mixing bowl so that the oils from the zest fall directly into the batter, boosting the citrus aroma.

5. Testing for Doneness Start checking the cake for doneness at around 25 minutes by inserting a toothpick into the center. Ovens can vary, and you want to avoid overbaking for a moist cake. Remove it as soon as the toothpick comes out clean or with just a few crumbs.