Thyme-Fig Fruitcake

This is fruitcake reimagined as a rustic Italian tea cake, and it earns the rethink. The figs plump in apple juice steeped with thyme, soaking up an herbal, slightly savory note that plays against their natural sweetness. That unexpected pairing is what gives the cake its name.

A handful of cornmeal folded in with the flour lends the crumb a gentle, sandy bite, while toasted pine nuts add buttery crunch throughout. With just a couple tablespoons of sugar, this is more tea cake than dessert, the kind of thing you’d slice for breakfast or set out with coffee and a wedge of cheese.

It comes together in one bowl, no mixer drama, and bakes into a moist, golden round. Cool it fully before slicing so the tender crumb has time to set.

Chef Tips

• Give the figs their full soak in the thyme-infused juice. That steeping is where the savory-sweet character comes from.
• Toast the pine nuts before they go in for the deepest, butteriest flavor and so they keep their crunch.
• Don’t overbeat once the flour is in. A few firm stirs keep the crumb tender.
• Cool the cake completely before slicing, since cornmeal cakes crumble while still warm.

Variations

• Swap the thyme for rosemary or a little orange zest for a different aromatic twist.
• Use walnuts or sliced almonds in place of the pine nuts.
• Bump the sugar a touch and serve with honey or mascarpone for a dessert-leaning version.