Spiced fig torte

A lightly adapted version of Marian Burros’ autumn classic

September is flying by, and I’ve noticed that even here in California, some of the trees are starting to turn. It reminded me that around this time last year, I started a new tradition: baking an adapted version of Marian Burros’ beloved plum torte. For me, and for many others, it has become a recipe that gently marks the shift from summer into autumn.

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My version not only swaps the plums for figs, but also includes a spoonful of my homemade pumpkin spice mix for a little extra warmth.

The original recipe, created by Marian Burros, became such a classic that The New York Times reprinted it every September from 1983 to 1989. When the newspaper finally tried to cease the practice of reprinting the recipe, readers pushed back and letters poured in, asking for its return. For many, it had become a seasonal ritual - a sweet and reassuring way not only to bid farewell to summer, but also to welcome fall. Eventually, the paper relented, promising to keep the recipe available “to one and all.” A happy ending, if ever there was one.

The method is wonderfully simple, and the ingredients easy to adapt. Plums, figs, apples, poached pears — use what’s ripe and already in your kitchen. For me, however, it’s figs that feel just right. Their soft jammy sweetness and deep, dusky color make this cake feel like the beginning of something new.

If you’re in the mood to experiment, try dividing the batter into muffin or financier moulds/ tins and topping each portion with a slice of fig.

Spiced Fig Torte

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Spiced Fig Torte

Serves 8

Ingredients

• 200g white/caster or light brown sugar (or a mix)

• 115g unsalted butter, softened

• 125g plain/all purpose flour, sifted

• 1½ tsp, homemade pumpkin spice mix (recipe below)

• 1 tsp baking powder

• A good pinch of salt

• 2 eggs, room temperature

• 1 tsp vanilla paste or extract

• 3–5 fresh figs, plump and ripe, halved lengthwise (or cut into thick slices)

• Sugar, lemon juice, and cinnamon for topping

Homemade pumpkin spice

Whisk together 1 tablespoon ground cinnamon, 2 teaspoons ground ginger, 1½ teaspoons ground nutmeg, ½ teaspoon ground allspice, and ½ teaspoon ground cloves, then store in an airtight jar for up to two months.

Method

Preheat the oven to 175°C (350°F).

In a medium bowl, cream together the sugar and softened butter until pale and fluffy. Add the sifted flour, baking powder, spices, salt, vanilla, and eggs, then beat until the batter is smooth.

Spoon the mixture into a greased and parchment-lined (8–9 inch) springform pan. Arrange the figs cut-side up across the surface then scatter over a little sugar, a pinch of cinnamon, and a drizzle of lemon juice.

Bake for between 45 - 55 minutes until the top is golden and a skewer inserted in the centre comes out clean-ish, with just a few crumbs. (You might want to start checking after 35 mins in case you need to cover with parchment to prevent burning.) Remember, you know your oven best!

Allow the cake to cool for 10 minutes or so before removing from the tin. Serve warm or at room temperature with a spoonful of mascarpone and a drizzle of maple syrup.

• Add chocolate – Instead of fruit, fold a handful of chopped dark chocolate into the batter and scatter a few pieces on top before baking. Think chocolate-cookie-meets-torte!

• Fruit – What if you mashed 1–2 bananas into the cake batter? It might turn into a banana-bread–torte hybrid. I’m not sure if this would work, but I’d love to find out!

• Texture – Sprinkle sliced almonds, pistachios, hazelnuts, or pecans over or around the fruit before baking; they’ll toast nicely and add a lovely texture.

• Play with spice – Try cardamom (my favorite), or even a pinch of star anise for an unusual aromatic twist.

• Citrus – Add lemon or orange zest to the batter.

• Brown the butter – Melt and cook the butter until golden and nutty before mixing it into the batter for extra depth.

• Vary the pan – Bake in a springform for a classic look, a cast-iron skillet for rustic edges, or individual ramekins for mini tortes.

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