You'll figgin' love this cake! Moist, flavorful, and made without gluten or grains (thanks to our Walnut Protein Powder). Bonus: No waiting for fig season — all you need is a handful of dried figs!
5 large eggs
½ cup Octonuts Walnut Protein Powder
½ cup coconut sugar
8 sun dried figs
½ cup chopped walnuts
1 tsp cinnamon
1 tsp baking powder
4 Tbsp brewed coffee
1 cup heavy whipping cream
4 oz mascarpone cheese
4 Tbsp honey
Preheat the oven to 350°F.
Butter up an 8-inch round cake pan and line the bottom with parchment paper. Butter the parchment paper.
Cut the dried figs into small pieces. If they are not soft enough you can soak them in hot water before the cutting process. Mix the pieces with a sprinkling of walnut protein powder to lightly coat the figs.
In a medium bowl, sift the walnut protein powder, cinnamon, and baking powder. Mix together and set aside.
In a mixer bowl, whisk sugar and eggs for ten minutes on high speed until it has doubled in size and gets foamy. Add flour mixture, chopped walnuts, and figs into the whipped eggs and then mix them with spatula very slowly. Do not deflate the eggs otherwise you won’t get good results.
Bake for 30-35 minutes. Remove from the oven and transfer to a wire rack after 10-15 min.
Mix honey, heavy whipping cream, and mascarpone cheese with an electric mixer on high speed until it gets fluffy (about for 4-5 minutes).
After the cake has cooled completely, soak with coffee, then cover the cake with frosting.
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