Fig Rosemary and Walnut Cake

Fig Rosemary and Walnut Cake

Seasonal fruits are used widely in French bakeries . Walnuts, along with apples and figs are often used in tarts and cakes because they grow throughout the French country side without too much care taken. Figs can grow between the cracks in pavements and from cracks in rock ledges ; the weather is just what the figs need to produce beautiful sweet fruit.



  • 10 or 12 ripe figs
  • 110 gr butter
  • 50 gr roughly chopped walnuts
  • 1 tblsp very finely chopped fresh rosemary
  • 1 level tsp herbs de Provence
  • 230 gr brown sugar (I used light brown sugar)
  • 150 gr sifted plain flour
  • 1 tsp baking powder
  • 3 eggs (separated)
  • Pinch of salt
  • 180 gr sugar
  • Zest of 2 lemons
  • 5 tblsp lemon juice
  • 2 tsp vanilla extract
Fig Rosemary and Walnut Cake
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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