NONNA’S FIG & WALNUT RING CAKE

Ciambellone Fichi e Noci is a delicious Italian ring cake that combines the sweetness of caramelized figs, the nuttiness of walnuts and the liveliness of lemon.

Perfect for breakfast, snack or a light dessert, this moist and aromatic cake captures the rustic charm of Italian pastry.

Why Nonna Suggests This Recipe

1. Seasonal and Rustic: Combines fresh figs and walnuts, celebrating the flavors of late summer and fall.
2. Moist and Flavorful: Yogurt and fig jam create a soft, tender crumb.
3. Elegant Yet Simple: Easy to prepare but looks and tastes like a bakery-quality dessert.
4. Versatile Treat: Perfect for family gatherings, teatime, or as a sweet breakfast option.
5. Authentically Italian: Rooted in the traditions of Italian home baking.

Cooking Time

• Prep Time: 20 minutes
• Cook Time: 45–50 minutes
• Total Time: ~1 hour 10 minutes
• Servings: 8–10

Ingredients

For the Cake:

•  1 tbsp baking powder
• ½ cup (100 g) sunflower seed oil
• 1 jar (125 g) plain white yogurt
• ½ cup (100 g) cane sugar
• 3 large eggs
• 2 ½ cups (300 g) 00 flour (or all-purpose flour)
• Grated zest of 1 lemon
• 3 tsp fig jam

For the Topping:

• 5–6 fresh figs, washed, dried, and quartered
• 3 tsp raw brown sugar (for caramelizing figs)
• 5–6  walnuts, chopped
• 2 tsp raw brown sugar (to mix with walnuts)

Step-by-Step Method

1. Prepare the Figs:

1. Cut the fresh figs into quarters.
2. In a small saucepan, caramelize the figs with 3 tsp raw brown sugar over medium heat for about 5 minutes, being careful not to overcook. The figs should remain intact.
3. Transfer the caramelized figs to a plate to cool.

2. Prepare the Walnuts:

1. Crack the walnuts, chop them into small pieces, and mix with 2 tsp raw brown sugar. Set aside.

3. Make the Cake Batter:

1. In a mixing bowl, whisk the eggs and sugar until the mixture is light and foamy.
2. Gradually add the grated lemon zest, flour, yogurt, and sunflower oil, stirring gently with a wooden spoon.
3. Incorporate the fig jam, mixing until the batter is smooth and well-combined.

4. Assemble the Cake:

1. Preheat your oven to 300°F (150°C) (fan-assisted).
2. Grease a 24 cm (9.5-inch) doughnut mold with butter or line it with parchment paper.
3. Pour the batter into the prepared mold.
4. Arrange the caramelized fig wedges on top of the batter.
5. Sprinkle the surface with the walnut-sugar mixture and an extra dusting of brown sugar.

5. Bake the Cake:

1. Bake the cake in the preheated oven for 45–50 minutes.
2. Check for doneness with a toothpick; if the cake begins to brown too quickly, cover it with aluminum foil during the last 10–15 minutes.
3. Remove the cake from the oven and let it cool in the mold for 10 minutes before transferring it to a wire rack.

6. Serve:

1. Once cooled, slice and enjoy your Ciambellone Fichi e Noci as a breakfast treat, snack, or dessert.

Nutritional Facts (Per Slice)

Tips by Nonna

1. Choose Ripe Figs: The riper the figs, the sweeter and more flavorful your cake will be.
2. Adjust Sweetness: If your fig jam is very sweet, you can slightly reduce the sugar in the batter.
3. Prevent Burning: Check the cake regularly during baking to avoid over-browning.
4. Store Properly: Keep the cake in an airtight container at room temperature for up to 3 days.
5. Variation: Swap Sorrento walnuts for pecans or hazelnuts if desired.

FIG & WALNUT RING CAKE

This Ciambellone Fichi e Noci is a delicious Italian ring cake that combines the sweetness of caramelized figs, the nuttiness of walnuts, and the zesty brightness of lemon. Perfect for breakfast, an afternoon snack, or a light dessert, this moist and aromatic cake captures the rustic charm of Italian baking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Italian Cakes

Cuisine Italian

Servings 10

Notes

Ingredients

For the Cake:

•  1 tbsp baking powder
• ½ cup (100 g) sunflower seed oil
• 1 jar (125 g) plain white yogurt
• ½ cup (100 g) cane sugar
• 3 large eggs
• 2 ½ cups (300 g) 00 flour (or all-purpose flour)
• Grated zest of 1 lemon
• 3 tsp fig jam

For the Topping:

• 5–6 fresh figs, washed, dried, and quartered
• 3 tsp raw brown sugar (for caramelizing figs)
• 5–6  walnuts, chopped
• 2 tsp raw brown sugar (to mix with walnuts)

 

Step-by-Step Method

1. Prepare the Figs:

1. Cut the fresh figs into quarters.
2. In a small saucepan, caramelize the figs with 3 tsp raw brown sugar over medium heat for about 5 minutes, being careful not to overcook. The figs should remain intact.
3. Transfer the caramelized figs to a plate to cool.

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2. Prepare the Walnuts:

1. Crack the walnuts, chop them into small pieces, and mix with 2 tsp raw brown sugar. Set aside.

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3. Make the Cake Batter:

1. In a mixing bowl, whisk the eggs and sugar until the mixture is light and foamy.
2. Gradually add the grated lemon zest, flour, yogurt, and sunflower oil, stirring gently with a wooden spoon.
3. Incorporate the fig jam, mixing until the batter is smooth and well-combined.

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4. Assemble the Cake:

1. Preheat your oven to 300°F (150°C) (fan-assisted).
2. Grease a 24 cm (9.5-inch) doughnut mold with butter or line it with parchment paper.
3. Pour the batter into the prepared mold.
4. Arrange the caramelized fig wedges on top of the batter.
5. Sprinkle the surface with the walnut-sugar mixture and an extra dusting of brown sugar.

---

5. Bake the Cake:

1. Bake the cake in the preheated oven for 45–50 minutes.
2. Check for doneness with a toothpick; if the cake begins to brown too quickly, cover it with aluminum foil during the last 10–15 minutes.
3. Remove the cake from the oven and let it cool in the mold for 10 minutes before transferring it to a wire rack.

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6. Serve:

1. Once cooled, slice and enjoy your Ciambellone Fichi e Noci as a breakfast treat, snack, or dessert.

Keyword fig and walnut ring cake, ciambellone,