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Dessert

Fig Cake

A layered cake made with figs, currants, and a sugar glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Fig and almond match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 519 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Fig Cake

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Preheat the oven to 400°F (200°C).

  2. Cream the butter and sugar together.

  3. Stir the milk and 1 cup of flour together, then add to the butter and sugar mixture.

  4. Sift the remaining cup of flour with the baking powder.

  5. Beat the egg whites to stiff peaks and fold them alternately with the flour mixture into the batter.

  6. Grease three layer cake pans well and divide the batter evenly among them.

Bake

  1. Bake for 7 to 10 minutes until golden.

Make the filling and assemble

  1. For the filling, boil 1 cup of sugar with a little water until clear, then remove from heat.

  2. Stir in the chopped figs and currants.

  3. Spread the filling between two layers of cake and stack them.

Make the icing

  1. For the icing, beat 2 egg whites to a froth, then gradually stir in 1½ cups of powdered sugar and flavor with almond extract.

  2. Ice the top and sides of the cake with the icing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Fig + almondtop 3% of all pairs
    Smell alikestrong
    Cooked together519 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Milk + figtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,026 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped to stiff peaks, they trap air and lighten the batter's structure.
All-purpose flour
Provides the protein and starch that set the cake's structure as it bakes.
Butter
Adds fat that tenderizes the crumb and carries flavor.
Granulated sugar
Creates sweetness and helps the batter brown while softening the crumb.
Baking powder
Releases gas when heated, making the layers rise.
Figs
Contribute sweetness, moisture, and chewy body to the filling.

The step that matters

Folding the beaten egg whites into the batter. Whipped egg whites hold air that gives the layers their rise. Folding gently and alternating with the flour keeps that foam intact; vigorous stirring deflates it and leaves dense layers.

Swap the currant

How well each one fits the dish's main ingredients (butter, sugar, milk, flour, egg, fig, almond):

  1. Vanillafits better
  2. Raisinfits better
  3. Peachfits better
  4. Currantthe original

Fit is the average pairing score against butter, sugar, milk, flour, egg, fig, almond. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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