CALIFORNIA GROWN

A Sensational Fresh Fig Cake Recipe  With Almond And Olive Oil

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Look, there are cakes, and then there’s this fig cake—a no-nonsense tribute to California’s delicate flower of the fruit world. Today, we’re digging deep into how to make this sensational fresh fig cake that’s both a feast for the eyes and a treat for the tastebuds.

Fig cake begins and ends with, well, figs. And when it comes to figs, California is the veritable orchard of America. With six main types of fresh figs and two types of dried ones, the choice is vast. Mission, Brown Turkey, Kadota, Calmyrna, Tiger, and Sierra—each fig has a story to tell, a flavor to impart, and a role to play in your fig cake.

When it comes to figs, especially those that make an epic fig cake, all roads lead to California. It’s the homeland of 100% of the nation’s dried figs and a whopping 98% of fresh figs. When you are devouring fresh or dried figs, you can take pride in knowing they came from the Golden State and that you are supporting domestic agriculture at its finest.

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– Pairing: A white wine from California with crisp acidity will make the flavors of this cake pop. – Storage: Fresh figs come with a shelf-life. Remember, cold storage is your friend, which is also true for any leftover cake. – Nutrition: Just three to five figs provide 20% of your daily fiber. This cake isn’t just dessert; it’s a great nutritional choice too.

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