This bundt cake recipe is really easy to realize, and you can of course express your creativity and use your favorite fruits, nuts and spices, with or without frosting… I can assure you the result will be amazing as this cake is very moist and fluffy at the same time, thanks to the egg yolks it contains.

I chose to use dried figs and add a raspberries frosting to bring a tangy touch.



This cake is made of:

  • a cake batter with dried figs
  • a raspberries frosting

Cake batter with dried figs

This batter is easy to prepare, but requires a large quantity of egg yolks, this is what makes the cake very moist. I recommend to bake it as soon as it’s ready and store it at room temperature in an airtight container. As for the spare egg whites, you have many options: you can use them to prepare a financier poundcake (other recipes are available) or financiers (small cakes), or macarons, or meringue, or simply freeze them for up to two months.

Print Recipe
Prep Time 20 mins
Cook Time 50 mins
Resting Time 30 mins
Total Time 1 hr 15 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 16 slices
Calories 247 kcal


  • Scale
  • Saucepan
  • Sifter
  • Stand mixer with whisk
  • Stand mixer with flat beater
  • Bundt pan (approx. 24cm big diameter, 10cm height)
  • Basting brush
  • Cooling rack


  • 95 g Butter
  • 1 g Salt Approx. 2 pinches
  • 215 g Egg yolks Around 10/11 yolks
  • 290 g Granulated sugar
  • 150 g Thick fresh cream "Crème fraiche épaisse" in French
  • 1 pinch Grated tonka bean Optional, just used like a seasoning
  • 235 g Flour
  • 6 g Baking powder
  • 200 g Dried figs Preferably organic


  • Preheat the oven at 160°C.
  • Melt the butter (around 50 degrees). Add the salt.
  • Beat egg yolks with sugar on high speed for at least 5 minutes (using the whisk of the stand beater).
  • Replace the whisk with the flat beater and add the fresh cream and the tonka bean.
  • Sift the flour and the baking powder together.
  • Add them to the mixture in 3 times, by beating on slow speed, until getting a smooth and homogeneous mixture.
  • Add the butter (with the salt) slowly and beat at the same time.
  • Slice the dried figs and add them to the mixture.
  • Grease the pan using the basting brush and room temperature butter. Flour it and remove excess flour.
  • Pour the mixture in the pan and bake for 50 minutes (check the doneness with a toothpick it has to come out clean).
  • Unmold the cake and let it cool down on a cooling rack.


Please refer to the Montage section below.
Keyword Batter, Figs, Raspberry

Raspberries frosting

This frosting is really easy to prepare, but its taste depends on the quality of the fruit puree. You can get it from shops selling bakery ingredients, it can be frozen or just pasteurized. I prefer the latter as I pour it into ice cube trays and freeze it, it’s more convenient to use than the big block of frozen puree. 

Print Recipe
Prep Time 5 mins
Cook Time 5 mins
Resting Time 30 mins
Total Time 15 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 16 slices
Calories 210 kcal


  • Scale
  • Saucepan
  • Whisk
  • Mixing bowl
  • Cling wrap


  • 230 g Raspberry puree
  • 15 g White sugar
  • 3 g Pectin NH
  • 5 g Lemon juice
  • 1.5 g Gelatin Gold strengh (200 bloom)*


  • Soak the gelatin in cold water for 15 minutes.
  • Reheat the raspberry puree in the saucepan.
  • Mix the sugar with the pectin. Add them to the hot fruit puree and stir using a whisk.
  • Bring to boil for a few seconds and stir from time to time.
  • Add the lemon juice.
  • Wring gently the gelatin and dissolve it in the warm mixture.
  • Pour into a bowl, cover with a cling wrap and let it cool at room temperature for 30 minutesr.


Please refer to the Montage section below.
* Please refer to the Ingredients page.
Keyword Frosting, Raspberry


Here is the mold I have used to bake the cake:

Place the cake once completely cooled on a cooling rack placed itself on a baking tray. Cover it with the raspberries frosting. Place it in the refrigerator for about 30 minutes to set. 

Decorate it with dried figs. 

Bon appétit!