Spiced Fig and Coffee Cake

This cake not only looks superb it is absolutely delicious This is a Sanjeev Kapoor exclusive recipe.

New Update
Spiced Fig and Coffee Cake

Main Ingredients Fresh figs, Dried figs
Cuisine Fusion
Course Desserts
Prep Time 41-50 minutes
Cook time 31-40 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Non Veg

Ingredients list for Spiced Fig and Coffee Cake

  • 6-8 Fresh figs quartered
  • 1/2 cup Dried figs chopped
  • 1/4 cup Espresso coffee
  • 3/4 cup Butter softened
  • 1/2 cup Fine brown sugar
  • 3 Eggs
  • 1 teaspoon Vanilla essence
  • 1 cup + 1 tablespoon Refined flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Cinnamon powder
  • 1/4 teaspoon Star anise powder
  • 10-12 + to garnish Roasted hazelnuts chopped
  • as required Butter icing
  • as required Caramel sauce


  1. Preheat the oven to 180˚C.
  2. Take the butter in a mixing bowl, add brown sugar and beat with an electric beater till light and fluffy. Add an egg and vanilla essence, beat again till well combined.
  3. Add the remaining eggs, one at a time, beating the mixture well in between.
  4. Add the remaining eggs, one at a time, beating the mixture well in between.
    Sieve 1 cup flour, baking powder, cinnamon powder and star anise powder directly into the bowl. Add espresso and hazelnuts. Take dried figs in a bowl, add 1 tbsp flour and mix well. Add this to the flour-butter mixture and fold in all the ingredients till well combined.
  5. Transfer the batter into a silicone mould and tap lightly to remove any air bubbles. Keep the mould on a tray, keep the tray in the preheated oven and bake for 35-40 minutes. Bring the tray out of the oven and set aside to cool completely.
  6. De-mould and trim off the top of the cake to level the surface. Apply a little icing on the cake board and place the cake upside down over it.
  7. Apply the buttercream on the cake and spread it evenly with a palate knife all over the top and the sides of the cakw. Comb the sides with a cake-comb.
  8. Decorate the cake with fresh figs and chopped hazelnuts. Drizzle caramel sauce on the edges and serve.