Escape to Italy: Exploring Trulli of Alberobello with a Slice of Fig Butter Cake

If I could be anywhere else today, I think I would have to be eating this Fig Butter Cake with an extra indulgent dollop of Amaretto Whipped Cream, in a Trullo of Alberobello, Italy. Just how enchanting does this place look? It's like something straight out of a Disney film or a fairy tale. Imagine sinking your teeth into a still warm, moist and aromatic slice of Fig Butter Cake, knowing this would fuel an afternoon of exploration, letting our curiosity lead us through narrow cobblestone streets, surrounded by the enchanting whitewashed walls and slate roofs of the Trulli. I could wander around this place for hours, finding hidden gems like quaint shops, local artisans and delicious places to eat. Shall we go? I'll bring the cake, you make the coffee!

The Charm of Alberobello

Nestled in the heart of Puglia, Alberobello is famous for its unique architecture and historical significance. The Trulli, with their whitewashed walls and slate roofs, create a scene that feels both surreal and inviting. As a UNESCO World Heritage Site, it attracts approximately 1.5 million visitors each year, eager to appreciate its beauty and the stories etched in every stone. The Trulli are still actively used as homes, farmsteads, guesthouses, and more.

Fig Butter Cake - The Recipe

Ingredients:

225g unsalted butter, at room temperature

350g granulated sugar

4 large eggs, at room temperature

220g 00 flour or plain flour

1/2 teaspoon baking powder

Pinch of salt

Zest of an orange

50g sliced almonds, roughly chopped

3 ripe figs, finely sliced into rounds

Method

Preheat your oven to 350°F (180°C). Butter and flour a 9-inch cake pan, and set it aside.

In a large bowl, cream the butter and sugar together until light and fluffy. This should take about 3-4 minutes with an electric mixer. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, beating until well combined. Fold in the orange zest and almonds.

Pour the batter into the prepared cake pan, and smooth out the top with a spatula. Lay the sliced fig rounds on top of the batter. As it cooks some of the figs will sink in to the cake, some will stay on top, adding to the rustic look of this cake.

You need to be patient with this bake. Bake in the oven for around 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Start checking at 50 minutes, if you are concerned the cake is getting too dark, tent with foil.

Delicious served warm or cold and for that extra touch of indulgence, I served with whipped Amaretto Cream (300g double cream, 2tbsp icing sugar & 2 capfuls of Amaretto).