Fig and Walnut Pudding Cake
Ingredients
- 3 eggs
- 1 cup sugar (less a finger's width)
- 1 cup milk
- 1/2 cup vegetable oil
- 6-7 chopped dried figs
- 1 cup chopped walnuts
- 2.5 cups flour
- 2 packets baking powder
- 1 packet vanilla
Syrup
- 2 cups milk
Pudding
- 1.25 liters milk
- 2 heaping tablespoons flour
- 3 heaping tablespoons cornstarch
- 5 tablespoons sugar
- 2 packets vanilla
- 1 heaping tablespoon butter
Toppings
- Generous amount of shredded coconut
- Powdered pistachio
Preparation
Beat the eggs and sugar until fluffy and white.
Add the oil and milk, and beat again.
Add the flour, baking powder, and vanilla, and beat.
Add the chopped figs and walnuts, and mix.
Pour the batter into a well-greased large rectangular baking dish.
Bake at 180°C until a toothpick inserted comes out clean.
Once the cake is slightly cool, poke holes in it with a fork and drizzle 2 cups of cold milk over it, ensuring it covers all areas.
While the cake is resting, prepare the pudding: in a saucepan, combine 1.25 liters of milk, flour, cornstarch, and sugar; mix well before placing on heat.
Heat the mixture over medium heat, stirring constantly, until it boils.
Continue stirring and cook for an additional 2 minutes after boiling.
Add the butter and vanilla, then beat with a mixer on high speed for 5 minutes.
Pour the pudding over the cake and spread it evenly.
Sprinkle generously with shredded coconut.
Allow to set for 3-4 hours or preferably overnight before serving.
Cut into pieces and garnish with powdered pistachio before serving.
Tips
The sugar amount in the pudding is adjusted based on the cake's sugar content.
Use two packets of baking powder to ensure the cake rises despite the added weight of figs and walnuts.
Optionally, add a teaspoon of cinnamon if desired.
