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Fig Cake with Almonds and Honey Recipe

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4.3 from 3 reviews

A moist and flavorful Fig Cake featuring almond flour, fresh figs, and a touch of honey, topped with sliced almonds for a delightful crunch. This easy-to-make cake combines natural sweetness with warm cinnamon and is perfect for a wholesome dessert or brunch treat.

Ingredients

Dry Ingredients

  • 1 cup (100g) almond flour
  • 1/2 cup (60g) all-purpose flour (standard or gluten free)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt

Wet Ingredients

  • 1/3 cup Greek yogurt (plus more for serving)
  • 1/3 cup extra virgin olive oil
  • 1/2 cup honey (plus more for serving)
  • 2 large eggs

Fruit & Toppings

  • 8 fresh figs, quartered (plus more for serving)
  • 1/4 cup sliced almonds
  • 1 tablespoon granulated sugar (optional)

Instructions

  1. Get ready. Arrange a rack in the center of the oven and preheat to 350°F (175°C). Lightly oil a 9-inch fluted tart pan or round cake pan and line the bottom with parchment paper for easy removal.
  2. Combine the dry ingredients. In a medium mixing bowl, whisk together almond flour, all-purpose flour, ground cinnamon, baking soda, and kosher salt, breaking up any almond flour clumps to ensure an even mix.
  3. Combine the wet ingredients. In a separate large bowl, whisk Greek yogurt, extra virgin olive oil, honey, and eggs thoroughly until fully blended and smooth.
  4. Make the batter. Add the dry flour mixture to the wet yogurt mixture and fold gently with a silicone spatula until the batter is uniform and smooth without overmixing.
  5. Add the toppings. Pour the batter into the prepared pan and smooth the surface. Arrange the quartered figs evenly on top, lightly pressing them into the batter. Sprinkle sliced almonds and granulated sugar (if using) over the top for extra texture and sweetness.
  6. Bake. Place the tart pan on a baking sheet and bake for 35 to 40 minutes at 350°F, or until a wooden skewer inserted into the center comes out clean and the cake surface is golden brown.
  7. Cool. Allow the cake to cool completely in the pan on a wire rack. For a tart pan with a removable bottom, gently push the bottom to release the cake, or run a butter knife around the edges if using a cake pan, then transfer to a serving plate.
  8. Serve. Slice the cooled cake and serve at room temperature, pairing it with extra fresh figs, a dollop of Greek yogurt, and a drizzle of honey for an elegant presentation.

Notes

  • Using a gluten-free all-purpose flour makes this cake suitable for gluten sensitivities.
  • Extra virgin olive oil adds a subtle fruity flavor but can be substituted with a mild vegetable oil.
  • Optional granulated sugar on top gives a slight crunch and caramelization when baked.
  • Ensure figs are fresh and ripe for the best flavor.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Find it online: https://marthatasty.com/fig-cake-with-almonds-and-honey-recipe/