For a fun spin on a classic holiday bake, we’ve united sticky, sweet figgy pudding and a showstopping roulade to create a festive Figgy Pudding Roulade that’s sure to wow this winter. Combining a rich, tender cake with a naturally sweet bite and delicious texture from Orchard Choice California Golden Dried Figs, a lightly molasses-flavored Brown Sugar Simple Syrup soak, and an irresistibly smooth and velvety Spiced Buttercream, this is one swirled sweet you won’t want to miss. Sun-dried to perfection in the warm California sun, the Golden Dried Figs in this roulade provide a slightly nutty, naturally sweet, subtly tangy flavor that’ll bring a certain brightness to even the coldest winter days. Baked into this extraordinary roulade, their fruity bite transforms into caramelized perfection, blending beautifully with the warm spices found throughout. This bake will have everyone wondering why figgy pudding didn’t get a rolled remake sooner!
For more figgy inspiration, be sure to head over to Valley Fig Grower’s website, where you’ll find an array of recipes, delicious dried figs, and more.
- 1 cup (160 grams) Orchard Choice California Dried Golden Figs, stemmed
- 2 teaspoons (8 grams) vanilla extract, divided
- ½ cup (120 grams) water
- 1¼ cups (156 grams) all-purpose flour
- 1 teaspoon (2 grams) ground cinnamon
- ¾ teaspoon (3.75 grams) baking powder
- ½ teaspoon kosher salt
- 1 cup (200 grams) granulated sugar
- 3 large eggs (150 grams), room temperature
- Confectioners’ sugar, for dusting
- Brown Sugar Simple Syrup (recipe follows)
- Spiced Buttercream (recipe follows)
- Garnish: Orchard Choice California Dried Golden Figs
- In the work bowl of a food processor, place figs and 1 teaspoon (4 grams) vanilla. With processor running, add ½ cup (120 grams) water in a slow, steady stream; process until combined, 3 to 5 minutes.
- Preheat oven to 350°F (180°C). Spray a 15¼x10¼-inch rimmed baking sheet with baking spray with flour. Line bottom of pan with parchment paper.
- In a medium bowl, whisk together flour, cinnamon, baking powder, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat granulated sugar and eggs at medium-high speed until pale and thick, about 4 minutes. Beat in remaining 1 teaspoon (4 grams) vanilla. With mixer on medium-low speed, add fig purée, beating until just combined. Using a rubber spatula, fold in flour mixture until just combined, being careful to knock out as little air as possible. Pour batter into prepared pan, spreading with an offset spatula.
- Bake until lightly golden and cake springs back when lightly pressed in center, 14 to 16 minutes. Immediately run a thin knife or a small offset spatula around edges of cake. Using a fine-mesh sieve, generously dust top of cake with confectioners’ sugar. Place a clean kitchen towel on top of cake. Invert cake onto a baking sheet or a large cutting board; discard parchment. Starting with one short side, immediately roll up cake and towel together. Place, seam side down, on a wire rack, and let cool completely.
- Carefully unroll cooled cake. Using a pastry brush, brush cake with Brown Sugar Simple Syrup. (There may be some syrup left over; don’t oversaturate the cake.) Spread 1½ cups (450 grams) Spiced Buttercream on cake, leaving a ½-inch border on short side that is bottom seam. Starting from opposite short side, gently reroll cake without towel. Place roulade, seam side down, on a wire rack or a baking sheet; refrigerate until set, at least 1 hour.
- Trim about ½ inch from exposed sides of roulade. Spread remaining ½ cup (150 grams) Spiced Buttercream on top of roulade, and garnish with dried golden figs, if desired. Refrigerate in an airtight container for up to 3 days.
- ⅓ cup (73 grams) firmly packed light brown sugar
- ⅓ cup (80 grams) water
- In a small saucepan, heat brown sugar and ⅓ cup (80 grams) water over medium heat, stirring occasionally, until sugar dissolves. Remove from heat, and let cool completely before using.
- ¾ cup (170 grams) unsalted butter, softened
- ¼ teaspoon kosher salt
- 2¼ cups (270 grams) confectioners’ sugar, sifted
- 3 tablespoons (45 grams) cold heavy whipping cream
- 1 teaspoon (2 grams) apple pie spice
- ½ teaspoon (2 grams) vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium-low speed until smooth. Reduce mixer speed to low; add confectioners’ sugar, about 1 cup (120 grams) at a time, alternately with cold cream, about 1 tablespoon (15 grams) at a time, beating until smooth after each addition. Increase mixer speed to medium, and beat until smooth and fluffy, 1 to 2 minutes. Beat in pie spice and vanilla.
