Walnut Cake with Dried Figs

Greek cuisine and its influences have the largest scope of syruped nutty desserts you can imagine;  they always use the same technique but vary in aroma and type of nut. This is just one of the many variations of the traditional walnut cake, and a perfect sweet but healthy dessert.

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  • 1 cup breadcrumbs
  • 1/2 cup self raising flour
  • 2 tsps cinnamon
  • 2 tsps baking powder
  • 10 eggs
  • 1 cup sugar
  • 1 cup crashed walnuts
  • 2 cups chopped dried figs 
  • olive οil for the tray

For the syrup

  • 1 cup sugar
  • 2 cups water
  • 1/2 wineglass brandy
  • 1/2 cup halved walnuts


Preheat oven to 160°C

Sift breadcrumbs, flour, cinnamon and baking powder into bowl.

Beat eggs with sugar for 15 minutes. Fold in flour mixture. Add walnuts and half the figs.

Oil tray and pour in the mixture. Bake for 45 minutes.

Boil the syrup for 7 minutes adding the brandy in the end.

Once the cake has cooled, douse it with half of the warm syrup.

Add the leftover figs to the remaining half of the syrup. Simmer until figs become soft. If necessary add warm water.

Remove cake from the tray, pour the fig syrup over it and decorate with halved walnuts.


You can add a chocolate frosting after you have poured the syrup.
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