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Fig And Blueberry Cake

Ok, ok...we know. It appears to be all about luscious figs and whatever else is dripping from this gorgeous cake. But it's also about an amazing white cake that is then paired with blueberries and figs, homemade caramel and roasted hazelnuts.

Lets break it down: the white cake—It’s dainty, almost unbearably light, and so tender that it crumbles at your lips. The texture is fluffy, puffed and cloud-like, whipped only with egg whites. The flavor is gentle, sweet and vanilla-scented. The crumb is small and tight, fine like velvet. This is the kind of cake you’d have at special occasions. It’s fragile, unforgettable and vulnerable. It pairs well with.... well all-different kinds of fruits and mounds of whipped cream!

Ok. Lets talk about figs now. Those who grew up knowing only the figs that came in Newton’s have a lot to learn. Figs are undoubtedly one of the most luscious fruits on earth, and they're now in season--get 'em while they're ripe. Combined them with blueberry and it works like a charm. Now couple all that with roasted hazelnuts and dreamy, creamy caramel and well you have one amazing cake. Yes, make this, relish in it and most of all eat this.

  • Fluffy White Cake:

    6 large egg whites
    1 cup whole milk, at room temperature
    2 teaspoons almond extract
    1 teaspoon vanilla extract
    3 cups cake flour, sifted
    2 cups sugar
    4 teaspoon baking powder
    3/4 teaspoon salt
    12 tablespoons or 1 1/12 sticks of unsalted butter, softened

    Fig and Blueberry Compote:

    8 cups ripe figs, stemmed
    3 cups blueberries, smashed a little
    1 cup granulated sugar
    1/4 cup fresh lemon juice
    Zest from one lemon

    Stabilized Whipped Cream Frosting:

    16 ounces Heavy Whipped Cream
    1 Pack of Knox Gelatin
    6 teaspoons cold water
    1/4 cup confectioner's sugar

  • Fluffy White Cake Recipe:


    Your perfect white cake. Follow us

    Fig And Blueberry Compote:


    To make the compote, mash the figs and place with the blueberries, sugar, lemon juice and lemon zest in a saucepan and bring it to a simmer


    Stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes.


    Turn off the heat and let it stew on its own for 5 minutes.


    Take it off the stove and let it cool.


    Transfer to a bowl and place it in the refrigerator to thicken further.

    Stabilized Whipped Cream:


    In a small pan, combine gelatin and cold water; let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat; cool (do not allow it to set).


    Whip the cream with the confectioner's sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff.


    Let stand in the refrigerator for 20 minutes to further stiffen up before piping.

Cook: Allana Johnson

Recipe: Fig And Blueberry Cake

Date: June 14, 2014

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Do not underestimate the reaction when you bring this to the table, it's a visual feast for the eyes with the mounds of cream, luscious figs, juicy blueberries, roasted hazelnuts and oh, that homemade caramel dripping down the sides. It’s dreamy delectability!

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