Fig, Plum & Raspberry Cake

Fig, Plum & Raspberry Spice Cake

Every Saturday when we have a wander over to our local outdoor farmer market here in Turkey, I obsess over all the fresh produce. Its been nice to live here for a few months and we’ve had a chance to watch the produce come and go. For example, when we arrived strawberries were in season, unfortunately I thought they’d last a lot longer so I didn’t buy as many and one Saturday they were gone. Tears were shed. Now we have figs at their peak and this past week fat plums appeared so I pondered over a dessert that could double as a breakfast cake. We love cake. This cake works well anytime of day and perfectly highlights our seasonal fruits.

Fig plum raspberry cake Recipe

I admit, I have a berry obsession, any kind of berry I go crazy over. But raspberries are not in season right now here- so for this recipe I used frozen ones (gasp). Yes. Frozen. And guess what, they taste amazing. If all you have are frozen fruits, by all means use them. I have taken to hoarding my fresh blackberries and freezing them in case they one day disappear like the strawberries. For the most part, frozen fruit is picked at its peak freshness so its guaranteed to be good. 

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Fresh Fig, Plum, & Raspberry Spice Cake
Serves 8
A light spice fruit cake perfect any time of the day, in the morning with coffee or at night with ice cream on top!
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
  1. 2 cups flour (or 256g)
  2. 2 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon of fresh nutmeg
  6. 2/3 cup sugar (or 85g)
  7. zest of 1/2 orange
  8. 3/4 stick of butter, softened
  9. 2 large eggs at room temperature
  10. 1 teaspoon vanilla
  11. 1/4 cup cream
  12. 1/2 cup milk
  13. 8 fresh figs halved
  14. 2 whole plums
  15. 3/4 cup raspberries
  1. First measure out your sugar into a bowl and zest the orange into it. Rub the zest of the orange into the sugar to release the oils.
  2. Put all the dry ingredients into a bowl and whisk. Set aside.
  3. Cream the butter & sugar in your food processor. Add the eggs, one at a time and mix for about 40 seconds for each egg. Add vanilla.
  4. Reduce the mixer speed and add a bit of the wet (cream + milk) to the egg butter mixture. Mix well. Add a bit of the dry, mix well. Repeat. I did this 3 times for the wet and 3 times for the dry.
  5. Your final mixture should be quite thick. Cut up your figs into slices and the same with the plums. Decorate the top of the cake however you like! Add the raspberries as well.
  6. Bake at 350F or 180C for about 40-50 minutes or until a knife comes out clean.
  1. You can use milk if you don't want to use cream. Just substitute the cream for milk. When I make this again, I am going to add half the batter and then add some fruit. Then cover the fruit with the other half of the batter and decorate the top. I needed more fruit on it! But the spice was there. Yum.
  2. Keep in mind that I don't have any measuring equipment at the moment save for a food processor bowl. So these are estimates, almost exact. I try to be as precise as I can!
Adapted from Zoe Bakes
Adapted from Zoe Bakes
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