Fig Cake

The Tuscan people remind me of American Southerners. They live in a largely agrarian society. They are friendly, warm, and welcoming. Most of all, like many of us, they are enthusiastic about food, drink, and are passionate about life in general. Figs are as prolific in the Southern part of Italy as they are in the Southern portion of the United States. Pine nuts and fennel make this cake decidedly Italian.

Ingredients

4 Large egg yolks
2/3 cup Sugar
2 cups Whole milk
¼ cup Grappa
1/8 tsp Kosher salt
½ cup Polenta or fine cornmeal
½ cup Chopped fig preserves
1/3 cup Golden Raisins
¼ cup Pine nuts, toasted
1 Tbsp Fennel seed, toasted

Instructions

Preheat oven to 325.

In the bowl of a stand mixer fitted with the whip attachment, beat the yolks and sugar on high speed until pale yellow, about 3-4 minutes.

In a 1 quart sauce pot, combine the milk, Grappa and salt and bring just to a boil over medium heat, watching closely so it does not scorch. Gradually whisk into the egg mixture so as not to scramble the eggs.

Return to the sauce pot and whisk in the polenta or cornmeal and stir over medium high heat until it thickens, about 8 minutes. Fold in the fig preserves, raisins, pine nuts and fennel seeds.

Pour into a greased 9” cake pan and bake for 25 minutes. Let rest for 30 minutes before slicing.

Recent Recipes

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

RobertStJohn.com