Flourless fig, pecan and maple cake

  • 1 hr cooking
  • Serves 12
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Flourless fig, pecan and maple cake
  • 125 gram butter, softened
  • 1/2 cup (110g) firmly packed brown sugar
  • 4 eggs, separated
  • 2 cup (240g) ground pecans
  • 1/3 cup (55g) semolina
  • 1/4 cup (60ml) milk
  • 1 cup (200g) dried figs, finely chopped
  • 1/2 cup (125ml) maple syrup
  • 1/3 cup (75g) firmly packed brown sugar
  • 1/2 cup (125ml) water


Flourless fig, pecan and maple cake
  • 1
    Preheat oven to 180ºC (160ºC fan-forced). Grease a deep 23cm-round cake pan, line base and side with baking paper.
  • 2
    Beat butter and sugar in a small bowl with an electric mixer until light and fluffy, beat in egg yolks. Transfer mixture to large bowl, stir in ground pecans and semolina, then milk and figs.
  • 3
    Beat egg whites in small bowl with electric mixer until soft peaks form; fold into fig mixture, in two batches. Pour mixture into pan.
  • 4
    Bake cake about 40 minutes.
  • 5
    Meanwhile, make maple syrup. Stir ingredients, maple syrup, brown sugar and water in a small saucepan over low heat until sugar dissolves, bring to the boil. Boil, uncovered, about 5 minutes or until thickened slightly.
  • 6
    Stand cake in pan 5 minutes before turning, top-side up, onto wire rack set over tray. Pour hot syrup over hot cake.


You need to blend about 2 cups (240g) pecans to get enough ground pecans for this recipes.

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