Fig Cake Magnifique


We're genuinely sad that we haven't enjoyed this year's figs more than what we've actually done. Especially when Maéva's granpa-in-law has the best of figs in his garden. So, for the occasion of the Viking Mum Feast we made (okay Maéva did, she's the queen of cakes after all) a carrot & fig cake which was rather magnifique for the tastebuds and the eyes.

1 loaf
90 minutes

• 4 medium size carrots

• 4 fresh figs

• 100 g dried figs

• Fresh mint

• 80 g buckwheat flour

• 160 rice flour

• 80 g honey

• 200 ml rapeseed oil

• 3 eggs

• 2 teaspoons organic baking powder

• 1 pinch of salt

• 1,5 teaspoon cinnamon

• 1 pinch ground vanilla


• 60 g powdered sugar

• 50g soft butter (we used one that comes from the cows up in the mountains = stronger taste)

• 75 g goat cream cheese

Kick it off by preheating the oven to 180 degrees (top & bottom heat) and grease your loaf pan. Then grate the carrots roughly (so don't use the tiny holes on the shredding thing) and cut the dried figs (in tiny pieces this time). Mix and beat the rapeseed oil, eggs, honey, salt and vanilla with a hand mixer for around a minute in a bowl. Then place the buckwheat flour (you can use only rice flour too, but by mixing it up with buckwheat you increase the nutrient level), rice flour, baking powder and cinnamon in an another bowl and blend together. Merge the gooey ingredients with the dry ones stir thoroughly (as if your life depends on it!). The finally add the grated carrots and dried figs into the batter and finally pour it all into the loaf pan. Put it in the oven and let it bake for around an hour. It should be a little juicy/sticky but not liquid inside when you take it out.

While the cake is baking, you can start to prepare the frosting. Sieve (filter, we had to google that the first time we saw it too) the powdered sugar. Then beat the butter with a hand mixer (meaning mixing it not actually hitting it with the mixer) and then add the powdered sugar successively. The mix will look a bit crumbly but don't worry because once you add the cream cheese too and continue beating it it will become smooth af. You can use regular butter, but as mentioned above we used high mountain pasture butter (from Mase in Valais) which has a more rustic taste that gives the whole cake a twist.

Finish it up by topping your magnificent loaf with the frosting, fresh figs and mint. Whoop, whoop!