Vino Cotto Poached Fig and Walnut Cake

Vino Cotto Poached Fig and Walnut Cake with Sticky Syrup

Celebrating the Fig season with this much prized fruit that is packed with so much goodness. This delicious cake studded with moist figs is best served with the delicate aroma of the warm and sticky Vino Cotto poached fig syrup. Keep cake in an airtight contain in refrigerator, keeps for 3 days.
VinoCotto Poached Fig Cake with sticky syrup


300g butter, softened
300g caster sugar
1 vanilla bean, seeds scraped4 eggs
60gms walnuts, coarsely grounded
300g self-raising flour
1 cup milk, extra

Poach fig syrup

250ml water
¼ cup caster sugar
1 cinnamon stick
zest of a lemon
4 tbsp Vino Cotto
6 fresh figs, halved, stem removed, skin cleaned with a cloth

Preheat oven to 180C degrees.
Grease and line the base and sides of a 24cm spring form baking tin.

For fig syrup
In a saucepan add the water, sugar, cinnamon, lemon rind and vino cotto. Gently heat and stir until sugar dissolves. Add the figs and cover with a cartouche.

Vinocotto Poached Figs in syrup




Cook over a gentle heat for 4 minutes until figs are soft but not falling apart. Remove figs with a slotted spoon and set aside. Cook liquid for a further 10 – 15 minutes or until liquid is thick and coats the back of a metal spoon. The syrup will thicken as it cools downs. Set aside.

For cake
Beat butter, sugar and vanilla seeds together using an electric mixer until pale. Add eggs one at a time until well combined. Fold in the walnuts. Add the sifted flour and milk alternatively. If batter seems to thick add a few extra tablespoons of milk. Pour cake mixture into prepared tin.
Gently press down the cooled figs and drizzle 2 tablespoons of the cooled fig syrup onto figs to keep moist.
Bake for 55 – 60minutes or until cake is golden brown and cooked through.
Transfer to a rack to cool.
Serve warm or at room temperature.
Drizzle cake slices with warm poached fig syrup and whipped cream or ice-cream.


Buy the Vino Cotto you need for this recipe online. Click here.