Have you ever tasted a cake that feels simple at first bite but becomes more exciting the longer you enjoy it? Many people think pound cakes are plain, but the Fig & Walnut Pound Cake イチジクとクルミのパウンドケーキ shows how a few special ingredients can turn a basic recipe into something rich, deep, and unforgettable. If you have ever wondered how dried figs, crunchy walnuts, cocoa, and rice flour can come together to create a soft and flavorful loaf, this recipe will show you exactly why this cake stands out. Each step is simple, the flavor is bold, and the results are delightful even for beginners.
Overview
This Fig & Walnut Pound Cake イチジクとクルミのパウンドケーキ is a warm, earthy, and slightly sweet loaf made with dried figs soaked in rum, toasted walnuts, cocoa powder, and rice flour. It is soft but still holds its shape well, making it perfect for slicing and serving with tea, coffee, or as a light dessert.
The recipe requires only a few basic steps and about one hour of baking time. Even though it sounds fancy, it is easy enough for anyone to make, including beginners. The hardest part is waiting for the figs to soak, but the flavor this adds is worth it.
イチジクとクルミのパウンドケーキ @JapanDishes
What Is Fig & Walnut Pound Cake イチジクとクルミのパウンドケーキ?
This cake is a twist on the classic pound cake, but instead of wheat flour, it uses rice flour for a lighter, more tender texture. The dried figs bring natural sweetness and a chewy texture, while the walnuts add depth and crunch. Adding cocoa powder gives the loaf a rich color and aroma, making every bite full of layers. This type of cake is popular with people who enjoy desserts that feel comforting but still taste elegant and special.
Essential Ingredients
Key Ingredients (材料)
Pound Cake RecipeThese ingredients create the soft, rich, and slightly chewy texture of a classic Fig & Walnut Pound Cake. Each card explains what the ingredient does and how you can substitute it if needed.
Step-by-Step Instructions
Below is the simplified process. The recipe has only four main steps, making it easy to follow even for beginners.
Preparation
Roughly chop the dried figs and soak them in rum for at least one hour or overnight. Chop the walnuts and toast them in a frying pan over medium heat for about three minutes. Line a pound cake mold with parchment paper. Preheat the oven to 170°C.
Step 1
Place 2 eggs, honey, rice oil, plain yogurt, and a small pinch of salt into a bowl. Whisk until everything is fully mixed and smooth.
Step 2
In another bowl, combine the rice flour, cocoa powder, baking powder, and cinnamon. Add the soaked figs and toasted walnuts. Mix everything together, then pour the batter into the mold. Tap the mold lightly on the counter to release any air bubbles.
Step 3
Bake the cake at 170°C for 33 minutes. Remove the mold from the oven and let it sit for about 5 to 10 minutes. Make a shallow slit along the top of the cake using a knife, then return it to the oven to finish baking.
Step 4
When fully baked, tap the mold gently on the counter to help release the cake. Remove the paper and place the cake on a wire rack to cool completely.
Secrets to Success and Expert Tips
These simple but important tips will help you create a moist, tender, and beautifully balanced Fig & Walnut Pound Cake every time:
-
♥
Soak the figs long enough
Allowing the dried figs to rest in rum softens them and deepens their flavor. A longer soak creates a richer, more aromatic cake. -
♥
Toast the walnuts before mixing
Lightly roasting walnuts in a pan brings out their natural oils and boosts the nutty aroma throughout the cake. -
♥
Mix gently after adding the dry ingredients
Overmixing rice flour can make the texture heavy. Stir just until combined for a soft, tender crumb. -
♥
Tap the mold to release air bubbles
This helps the batter settle evenly and prevents uneven pockets inside the loaf. -
♥
Score the top midway through baking
A shallow slit encourages the cake to rise neatly without cracking in random places. -
♥
Cool completely before slicing
Allowing the cake to rest helps it firm up, creating clean slices and a better overall texture.
Assembly and Presentation
After cooling, the cake is ready to slice and serve. This loaf looks especially beautiful when cut because the figs and walnuts create natural patterns inside. For a clean look, use a sharp serrated knife. You can serve the slices as they are, or place them on a wooden board for a rustic presentation.
Adding a small dusting of rice flour or cocoa powder on the top can make the loaf look bakery-style. This cake pairs well with black tea, coffee, or milk, depending on your preference.
Hana’s Recipe Tips
For even better texture, let the loaf rest for a few hours or overnight before serving. During this time, the moisture spreads evenly through the cake. If you want a stronger fig flavor, add a little of the soaking liquid into the batter. To keep the top from browning too quickly, cover it loosely with foil during the last part of baking. Always check the center with a toothpick to ensure the cake has baked through.
Storage and Make-Ahead Tips
This pound cake stores very well and even tastes better the next day.
- At room temperature: Keep the cake wrapped in plastic wrap or in an airtight container for up to three days.
- In the refrigerator: Store for up to five days. Let it come to room temperature before serving for the best texture.
- In the freezer: Wrap tightly and freeze for up to one month. Thaw at room temperature before slicing.
- Make-ahead option: You can bake the cake a day earlier because the flavors blend beautifully overnight.
Recipe Variations
This Fig & Walnut Pound Cake is easy to customize. You can switch flavors, textures, or ingredients to make the loaf lighter, richer, or more aromatic. Here are some fun variations to try:
Try New Flavors
Add different powders or extracts to change the theme of the cake:
- Matcha powder for a green tea loaf
- Extra cocoa for a deeper chocolate flavor
- Vanilla extract for a classic, lighter taste
Swap Nuts or Fruits
Use different dried fruits or nuts for new textures and flavors:
- Almonds or pecans instead of walnuts
- Dried apricots in place of figs
- Raisins or cranberries for extra sweetness
Add Toppings or Mix-Ins
Simple additions can enrich the cake’s flavor and look:
- Chocolate chips for extra richness
- A sprinkle of cinnamon sugar on top
- A light drizzle of honey after baking
Try New Serving Styles
Change how you serve the cake to match any occasion:
- Serve thick slices with whipped cream
- Cut into small cubes for a dessert platter
- Warm a slice and top with vanilla ice cream
More Delicious Pound Cake Variations to Try
If you feel like trying more pound cake styles after baking this Fig & Walnut Pound Cake, you might enjoy the White Choco Matcha Pound Cake 抹茶パウンドケーキ a gentle, lightly sweet loaf with a smooth matcha flavor.
For something richer, the Tiramisu Nama Brownie ティラミスブラウニー offers a creamy, indulgent twist.
Conclusion
The Fig & Walnut Pound Cake イチジクとクルミのパウンドケーキ is proof that a simple recipe can create a dessert full of flavor and charm. With figs for sweetness, walnuts for crunch, and cocoa for depth, every slice feels warm and inviting. Once you learn the basic steps, you can adjust the recipe in many creative ways. Enjoy making it, share it with others, and try experimenting with new variations.
FAQs
Can I make this cake without rum?
Yes. Replace rum with warm water, apple juice, or even tea. The figs will still soften and taste delicious.
How healthy is this Fig & Walnut Pound Cake?
The cake includes nuts, dried fruit, and honey, which provide natural sweetness and nutrients. Using rice flour also creates a lighter texture compared to wheat flour.
Can I use fresh figs?
Fresh figs add moisture, but they do not keep their shape as well as dried figs. Dried figs are recommended for this recipe.
Why did my pound cake sink in the middle?
This can happen if the batter was overmixed or the oven temperature was too low. Make sure to mix gently and preheat your oven fully.
How should I reheat the cake?
Slice a piece and warm it for a few seconds in the microwave or lightly toast it in a pan. This brings back the softness and aroma.
Can I double the recipe?
Yes. Use a larger mold and adjust the baking time by adding a few more minutes. Always test with a toothpick.
Fig & Walnut Pound Cake イチジクとクルミのパウンドケーキ
Course: DessertCuisine: JapaneseDifficulty: Easy8
servings15
minutes33
minutes230
kcalA rich and tender pound cake made with rice flour, cocoa, honey, soaked figs, and toasted walnuts. Moist, aromatic, and perfect with tea or coffee.
Ingredients
2 large eggs
50 g honey
30 g rice oil
20 g plain yogurt
A small pinch of salt
100 g rice flour
10 g cocoa powder
5 g baking powder
2 shakes of cinnamon
40 g dried figs, chopped and soaked in rum
10 g rum (about 1 tablespoon)
30 g walnuts, roughly chopped and lightly toasted
Directions
- Prep the fruit and pan
Chop the dried figs and let them soak in rum for at least one hour. Toast the walnuts in a dry pan for a few minutes. Line a pound cake mold with parchment paper and heat the oven to 170°C. - Make the wet mixture
Whisk the eggs, honey, rice oil, yogurt, and salt in a mixing bowl until smooth and evenly blended. - Combine the dry ingredients and fold
In a separate bowl, mix the rice flour, cocoa, baking powder, and cinnamon. Add in the soaked figs and toasted walnuts. Fold this mixture into the wet bowl and stir gently until no dry spots remain. Pour into the mold and tap lightly to release trapped air. - Bake and finish
Bake for 33 minutes. Remove from the oven, rest for 5–10 minutes, then make a shallow cut along the top. Return the cake to the oven briefly to help it rise neatly. Once finished, tap the mold gently, remove the cake, and cool on a wire rack.
Notes
- ✪ Soaking the figs deepens their sweetness and keeps them soft inside the cake.
✪ Toasting the walnuts enhances their aroma and gives the loaf more depth.
✪ Avoid overmixing once the flour is added—gentle folding keeps the cake tender.
✪ Let the cake cool fully before slicing for the cleanest cuts.
✪ The loaf tastes even better the next day as the flavors settle.
Did you make this recipe?
Tag @jp.dishes on Instagram so we can see your delicious creation!