recipe image


  • 200g unsalted butter, softened
  • 1 cup (220g) caster sugar
  • 1 vanilla bean, split, seeds scraped
  • 3 eggs, separated
  • 1 1/3 cups (200g) plain flour
  • 2 tsp baking powder
  • 4 figs, halved


  • 4 figs, halved
  • 2 tbs grappa (from select bottle shops) or Marsala
  • 1/3 cup (80ml) maple syrup
  • 1 tbs raw sugar


  • 2 egg yolks
  • 1/4 cup (55g) caster sugar
  • 2 1/2 tbs grappa (from select bottle shops) or Marsala
  • 250g sour cream


  1. Preheat the oven to 160°C. Grease a 22cm round springform cake pan and line with baking paper.
  2. Place butter, sugar and vanilla seeds in a stand mixer fitted with the paddle attachment and beat for 5 minutes or until thick and pale. Add egg yolks, 1 at a time, beating well after each addition. Fold in flour, baking powder and a pinch of salt until just combined. Transfer to a separate bowl and set aside.
  3. Clean and dry mixer bowl. Add the eggwhites and a pinch of salt to bowl. Return to stand mixer fitted with the whisk attachment. Whisk on high until soft peaks form. Stir one-third of the eggwhite into cake batter to loosen, then gently fold in remaining eggwhite until combined.
  4. Spread half the batter into prepared pan. Press fig, cut-side down, into batter. Add remaining batter and smooth with a palette knife. Bake for 90 minutes or until a skewer inserted into the centre of cake comes out clean. Set aside to cool in pan.
  5. For the sticky figs, grease a baking tray and line with baking paper. Increase oven to 250°C. Toss fig in a bowl with grappa and maple syrup. Place fig, cut-side up, on prepared tray. Sprinkle with sugar and bake for 10-12 minutes or until fig is golden and bubbling. Set aside to cool slightly.
  6. Meanwhile, for the zabaglione, place egg yolks, sugar and grappa in a heatproof bowl and whisk until well combined. Set over a saucepan of simmering water (don’t let the bowl touch the water) and whisk for 5-8 minutes or until you can draw a figure 8 that holds for a few seconds. Set aside to cool to room temperature.
  7. When cool, place sour cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks form. Add half the zabaglione and fold through, then, with the motor running, add the remaining zabaglione until well combined. Whisk on high until stiff peaks form.
  8. Spoon cream onto cake and top with sticky figs. Drizzle over any sticky fig juices to serve.




When you line your springform place a piece of glad bake on the base THEN attach the ring. Also ensure you rub some butter on the ring and then place strips of glad bake around the edge. The butter helps to keep the paper in place and this part ensures a lovely smooth edge when you undo the springform.


I would even try this cake with other fruits like apricots, peaches, nectarines. 


 Be patient with the zabaglione…keep going until your figure 8 swirls stay visible for 2 seconds…seriously dont rush this bit. Place the zabaglione into a bowl of icy water to reduce the temperature quickly. It is important that it is cooled completely…otherwise like mine it may not thicken the cream.

Did you know we actually have a range of classes available from time to time to either teach you how to take amazing photos yourself or to join a cooking class? Check this out.

Original recipe was borrowed from here.

Really enjoyed Kats workshop today, I learnt some great skills to start taking better photos to represent my business. With no fancy camera or editing program, just an iphone

Victoria - #nourishedviktory