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Fig Cake with Almonds and Honey Recipe

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3.8 from 13 reviews

This Fig Cake with Almonds and Honey is a rich yet fluffy dessert featuring the natural sweetness of fresh figs, fragrant cinnamon, and creamy Greek yogurt. Baked in a tart pan to maintain its light texture, this cake makes for a perfect rustic dessert or afternoon snack. You can substitute fresh figs with dried figs or other seasonal fruits like persimmons, cherries, or pears for versatile flavor options.

  • Total Time: 50 minutes
  • Yield: 12 servings

Ingredients

For the Cake

  • 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
  • 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

For the Topping

  • 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 it to 350°F (175°C). Lightly oil a 9-inch fluted tart pan or a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
  2. Combine the dry ingredients. In a medium mixing bowl, whisk together almond flour, all-purpose flour, ground cinnamon, baking soda, and kosher salt. Whisk thoroughly to break up any lumps in the almond flour.
  3. Combine the wet ingredients. In a separate large mixing bowl, whisk Greek yogurt, extra virgin olive oil, honey, and eggs until the mixture is fully combined and smooth.
  4. Make the batter. Add the dry flour mixture to the wet yogurt mixture. Fold gently with a silicone spatula until the batter is evenly combined and smooth without overmixing.
  5. Add the toppings. Pour the batter into the prepared pan and smooth the top with a spatula. Arrange the quartered fresh figs evenly over the surface, pressing them lightly into the batter. Sprinkle with sliced almonds and, if desired, granulated sugar for a touch of extra sweetness and crunch.
  6. Bake. Place the tart pan on a baking sheet and bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the center comes out clean, the top is golden brown, and the sides start to pull away from the pan slightly.
  7. Cool. Allow the cake to cool completely in the pan set on a wire rack. If using a tart pan with a removable bottom, push the bottom to release the cake, then slide it onto a serving plate. If using a cake pan, run a butter knife around the edge before carefully transferring the cake to a plate.
  8. Serve. Once cooled, slice the cake and serve at room temperature with additional fresh figs, a dollop of Greek yogurt, and a drizzle of honey for extra moisture and sweetness.

Notes

  • If fresh figs are unavailable, substitute with 1 cup of chopped dried figs mixed directly into the batter.
  • Other seasonal fruits like persimmons, cherries, or pears can be used as alternative toppings for variation.
  • Use gluten-free all-purpose flour to make this recipe gluten-free.
  • The granulated sugar topping is optional but adds a lovely crunch and sweetness to the cake’s surface.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Vegetarian

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