Valley Fig Growers

Fillo-Wrapped California Fig Fruitcake

Makes 1 cake, 12 to 14 servings

Ingredients

1/3 cup granulated sugar

1/4 teaspoon ground allspice 

1/4 teaspoon ground cloves

1 package (6-7-ounce) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and coarsely chopped   

1 cup roasted pistachios 

3/4 cup Mediterranean dried apricots, quartered

1/2 cup Medjool dates, pitted and chopped 

1/2 cup Orchard Choice California Fig Spread (Organic Mission or Orange flavors) 

2 teaspoons finely grated lemon zest 

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

6 ounces (1 1/2 sticks) unsalted butter, melted 

1 box (1 pound) frozen fillo dough (9-x13-inch sheets) thawed*

To serve

  • Confectioners’ sugar
  • Warm honey
  • Plain (whole milk) Greek yogurt

Directions

  1. In small bowl, combine granulated sugar, allspice and cloves. Set aside.  
  2. In bowl of food processor, combine figs, pistachios, apricots and dates. In small bowl stir together fig spread, lemon zest, cardamom, cinnamon and salt. Spoon over fig mixture in processor bowl. Pulse to chop fruits and nuts into small pieces and blend ingredients. Do not over mix.
  3. Arrange oven rack to middle position. Place a rimmed baking sheet on rack to catch drips. Preheat oven to 350°F.   
  4. To prepare pastry, brush an 8-inch spring form pan with melted butter. Place one sheet of fillo on work surface; lightly brush with melted butter and sprinkle with about 1/2 teaspoon sugar mixture.  Place a second sheet of fillo on top of first at a 45 degree angle to first sheet; lightly brush with butter and sprinkle with about 1/2 teaspoon sugar.  Repeat process with remaining sheets of dough, butter and sugar, layering sheets in a spoke-like fashion to make a rough circle.  Remove stack of five buttered and sugared sheets and set aside for topping. Carefully lift remaining stack of pastry sheets and fit into bottom and up side of pan (excess pastry will be folded over top of cake). Spoon fruit mixture into bottom of pastry-lined pan and pat to an even layer. Sprinkle any remaining sugar mixture over filling. Top fruit filling with reserved stack of pastry sheets and pat down gently over fruit layer.  Fold excess pastry over top of the cake.  If butter remains, brush over top. 
  5. Place pan on baking sheet in oven. Bake for 45 to 50 minutes or until pastry is a rich golden brown.  Cool in pan on wire rack 10 minutes.  Remove side of pan and cool completely. Cake can be made a day before serving.  Cover and store at room temperature.  
  6. To serve, sift confectioners’ sugar over top of cake.  Cut cake into wedges.  Drizzle serving plates with honey.  Top each with a wedge of cake. Add a dollop of yogurt alongside cake.   

*Fillo (phyllo or filo) sheets vary in size. If using a 1-pound box of larger, 13-x-18-inch sheets: In step 4, sprinkle about ¾ teaspoon sugar on each sheet. Do not remover 5 buttered sheets for topping. Fold excess pastry over top to cover fruit filling. Bake and serve as directed.

Photo and recipe: Lorelle Del Matto

Nutrition Information

amount per serving

  • Calories 340
  • % Calories from Fat 41%
  • Fat 16
  • Cholesterol 26
  • Protein 5
  • Carbohydrates 46
  • Fiber 5
  • Iron 2
  • Sodium 206
  • Calcium 48
  • Potassium 362