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Fresh Fig Pie

Easy vegan fig cake. Ideal for dessert with a scoop of ice cream.
Prep Time 30 minutes
Cook Time 30 minutes
Resting time 1 hour
Course dessert, pastry
Servings 8


  • Pie tin or spring form (22 cm)


Voor het deeg

  • 180 g all purpose flour
  • 3 g sea salt
  • 3 g baking powder
  • 20 g granulated sugar
  • 60 g vegetable oil rapeseed
  • 4 g appel cider vinegar (1 teaspoon)
  • 40 ml ice cold water (4 tablespoons)

Voor de vulling

  • 6 fresh figs
  • 150 g walnuts
  • 100 g dates pitted
  • 50 ml maple syrup


For the dough

  • Sift the flour, salt, baking powder and sugar into a bowl and mix well.
  • Splash in the oil until all is incorporated. Leave the lumps in.
  • Mix the vinegar with the water and add it to a dough. Mix it without applying much force. Form it into a ball of dough.
  • Transfer the dough to a piece of plastic. Wrap the dough in plastic foil, keeping enough room to roll it out.
  • Roll or press the dough flat with a rolling pin, while still wrapped in plastic, to form a circle of about 20 x 0.5 cm.
  • Place the dough in the plastic on a plate. Leave in the refrigerator for one hour to rest.

For the filling

  • Preheat the oven to 180 degrees Celsius.
  • Cut the figs into 8 - 10 wedges. Grind a 100 grams of the walnuts with the dates and maple syrup to a thick paste.
  • Remove the dough from the refrigerator and grease a 20 cm pie form or springform. Place the dough from the plastic in the pie pan and press it against the sides with your fingertips. A raised edge of 1.5 cm is sufficient.
  • Spread the nut paste over the pastry base with wet fingers. Place the fig wedges on top in circles. Sprinkle with the rest of the nuts.
  • Bake the fig cake for 30 minutes in the center of the oven.
Keyword dessert, english recipes, mvcpastry
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