TOKYO | WASHOKU @ LIVING renewal in progress !!!

Brandy flavored Fig Cake | 無花果のブランデーケーキ

When these cute shape “figs” start appearing quite often, it is a signal of transition. A transition from the blazing sun to a cool autumn breeze. The ripe fig browned enough from the sunlight now contains that subtle ‘dolce’.

I use my fresh fig most often for cakes, desserts, salads or even sun-dried are good source of dietary fiber and potassium (helps control blood pressure). This cake is a collaboration of dried figs and fresh figs with a dip of brandy syrup, amplifying the cake to a rich exquisite dessert.


Here is an unexpected guest surprise dessert using fresh figs –


roll the real…FIG ROLL | まるごと無花果ロール無花果

Brandy flavored Fig Cake | 無花果のブランデーケーキ

Course: DessertCuisine: ConfectioneryDifficulty: Medium


Prep time


Cooking time





Makes 1 Tin(20cm round tin) 



  • Prep | 準備
    Heat the oven to 325F/170C. | オーブンは325F/170℃に予熱しておく。
    Line the baking tin with greasing paper.| 型にはクッキングシートを敷いておく。
    Place the butter in a saucepan and melt the butter over boiling hot water. | バターは湯煎しておく。
    Sieve the flour with baking powder and almond powder. | 薄力粉はベーキングパウダーとアーモンドプードルと一緒にふるっておく。
    Cut the rum soaked fig into small pieces. Slice the fresh fig into 6 triangular slices. | ラム漬けのイチジクは小さく切り、生のイチジクは6等分に切っておきます。
  • Using a whisker, combine the egg and sugar and vanilla essence and whisk until well combined, slightly white in color. Whisk over hot water first and when the mixture starts to form a thick texture, remove over hot water.
  • Add the melted butter slowly.
  • Fold in the flour in 1/3 parts, using a spatula lifting the mixture from the bottom until there are no white flour left.
  • Pour approximately one third of the mixture into the cake tin. Spread the rum soaked fig evenly along the bottom of the tin. Pour the remainder of the mixture over the fig. Next, decorate the top layer with the sliced fresh fig and push the fig well into the mixture to avoid burning during the baking process.
  • Bake for about an hour, until the edges are browned and a cake tester inserted in the middle of the cake comes out clean.
  • Make the brandy syrup by boiling the water and sugar first, then removing it from the heat, adding the brandy.
  • Once the cake comes out from the oven, pour the syrup evenly along the surface of the cake. Let the brandy saturate well before enjoying the cake.

Recipe Video

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