Pink fig naked cake

As a lover of a cup of good old tea, it's only natural for me to love the next best thing: cakes. What can say other than; I absolutely adore cakes! This week I made this mouth-watering, naked fig cake, with my favourite ingredients. I just had to share it! It's as tasty as it is gorgeous to look at.

This recipe was inspired by my love of figs, and all the colours that complement it. The idea was to make a cake that has a simple, fresh taste and style but is wonderful to eat in the spring weather. Simple, you say? But why does it look so extravagant! In my defense, it's still a naked cake, which is as simple as it gets.  The rose-coloured icing, topped with walnuts, figs, and pomegranates make this cake a feast for the eyes and stomach!

Fresh figs actually aren't in season until June, but I didn't want to replace it with anything else in this recipe. I had to hunt down these figs just to tickle my taste buds! Never get in the way of a girl and her sweet cravings. 

Some quick points before I get into the recipe.

All in all, this is an extremely simple cake to make. The main flavour of both cake and buttercream is vanilla (because it tastes great with everything). I decided to make the buttercream a subtle rose-coloured pink because it contrasts nicely with the pale cake.

Ingredients for cake:
  • 480g unsalted butter
  • 540g caster sugar
  • 480g  eggs (approx 8 large eggs)
  • 480g self-rising flour
  • 1 tsp of vanilla 
  • 60ml milk
  • baking parchment/baking paper
  1. Sift the flour
  2. In a separate bowl, cream the butter and castor sugar until light and fluffy.
  3. Add the eggs one at a time.
  4. Add the vanilla
  5. Fold in 1/3 flour
  6. Fold in 1/2 milk
  7. Fold in another 1/3 flour
  8. Fold in the rest of the milk
  9. Fold in the final 1/3 of the flour
  10. Pour the mixture into your lined tins, I used 8inch tins. This mixture will make 4 tins. I only used three of the cakes for this recipe and kept the last cake as a plain vanilla cake. However, you can easily make a four-tiered cake.
  11. Bake at 130c, for 35mintues.

Ingredients for Vanilla buttercream:

  • 250g unsalted butter
  • 400g icing sugar
  • 50ml milk
  • vanilla

  1. Beat the butter until soft and fluffy
  2. Add icing sugar one spoonful at a time.
  3. Add vanilla and milk and pink food colouring and beat.
  4. Transfer the Buttercream to a piping bag with a large round nozzle.
  5. Simply pipe the top of each layer of the cake with a round shape around the cake then place the next layer over it. The top layer should have the most buttercream.

Topping Ingredients:

  • Three small figs cut into quarters
  • A handful of pomegranates
  • A handful of walnuts chopped up into small pieces.
  1. Place Figs on top the cake first
  2. Then the chopped walnuts
  3. Finally, sprinkle the pomegranates on the cake.


  1. What a beautiful and delicious looking cake! I love the idea of adding figs- brilliant idea for Spring and Summer!

  2. The pictures are outstanding and so enticing. My son and I are planning to bake a red velvet cake, If we can find the figs will try your cake but I'm sure it wont look like yours

  3. The cake looks scrumptious. May I ask why your blog is called Twenty Five Star and not Twenty Five Stars? Just wondering. Ramadan Kareem to you and your family.

  4. DROOL DROOL DROOL!!!!!! Bookmarked! I need to try this instantly <3 Thank you for sharing :) (

  5. OMG! This is so delicious. The pictures are sooooo good! Thanks for sharing!

  6. This looks so delicious and the photographs are absolutely beautiful! Keep up the good work and keep baking! ^_^

  7. This looks so devine, those pictures make it look so delicious mA you take amazing photos :) I just wish I could indulge!

  8. This cake looks are beautiful too.No doubt it would be healthy and delicious cake .


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