Banana Fig Spelt Cake
During the six months that we spend in Umbria each year I bake a lot for our farmhouse guests. I prefer baking easy rustic looking cakes using seasonal ingredients that our guests can enjoy for either breakfast or dessert. Although I have some favorite recipes that I know everyone will love, I do get bored baking the same thing week after week, so I am always trying new recipes. Fig season is just about over here in Umbria, and unfortunately, the two trees that I pick my figs from were not very prolific this year. I did not have enough figs for jam, so instead I used them in my baked goods.
This cake uses both ripe bananas and fresh figs was so tasty that I have probably made it six times in the past two months for both our guests and ourselves. It has also now gone into my “favorites” file to bake whenever fresh figs are in season. I used spelt flour to enrich the cake and found that both whole grain and light spelt work great in this cake. Olive oil also replaces butter which is a much more heart healthy option to use in baked goods. I used my fresh figs two ways; chopped in the cake itself and sliced to decorate the top. This cake does not need any icing or glaze, and if you want to decorate it with anything, a sprinkling of powdered sugar is all it needs.
Deborah Mele 2015
Banana Fig Spelt Cake
- 2 Cups Spelt Flour (Light or Whole Grain)
- 1/2 Teaspoon Baking Soda
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 2 Teaspoons Ground Cinnamon
- 1 Cup Sugar
- 2 Large Eggs (At Room Temperature)
- 1 Cup Olive Oil
- 1 Teaspoon Vanilla Extract
- 2 Ripe Bananas, Mashed
- 2 Cups Chopped Fresh Figs
- 4 to 5 Fresh Figs, Sliced
- Powdered Sugar (Optional)
- Preheat oven to 350.
- Grease a 10-inch springform pan with non-stick spray.
- Line the pan with 4 intersecting strips of parchment paper cut 2 inches wide.
- In a large bowl sift together the flour, baking soda, baking powder, salt, and ground cinnamon.
- With an electric mixer, in a separate mixing bowl, beat together the sugar, eggs, oil, vanilla, and mashed banana.
- Gradually add the dry mixture into the wet mixture, continue to mix on medium low until well blended.
- Stir in the chopped figs.
- Pour the batter into the prepared bundt pan, smooth the top, then arrange the sliced figs around the outer edge of the cake,
- Bake the cake for 45 to 50 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
- Take the cake out of the oven and let the cake cool for 10 minutes, then carefully remove the side ring.
- Cool completely, then use the parchment strip to lift the cake off the bottom and place on a cake plate.
- If you prefer, dust the cake lightly with powdered sugar before serving.
This cake looks fantastic and just the kind of homey cake that I like to make. I have some ripe figs waiting. I’m trying to make the cake with the ingredients I have on hand. Did you happen to try this recipe with whole wheat flour (instead of spelt) or with applesauce (instead of bananas)?
I would use whole wheat pastry flour and I think applesauce should work fine.
I am on a low carb regime to control pre diabetes. Currently, my blood sugar numbers are OK. We have a very productive fig tree in our garden, and as I had a couple of very ripe bananas, and was tired of just making jam, I was very happy to find your recipe.
I have substituted a couple of ingredients:
Half of the flour is Marrone Fiorentino (chestnut flour), which we brought back from Italy. Half the oil is organic coconut cooking oil, and I replaced the sugar with a smaller amount of zero carb monk fruit sugar.
I also increased the baking powder and baking soda by a half tsp each, as chestnut flour is quite dense.
It’s in the oven now, and batter tasted yummy! My husband is Italian, as is my mother in law. I am looking forward to their opinions!
Let me know how it turns out!