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Fig Cake with Almonds and Honey Recipe

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4.3 from 9 reviews

  • Author: Lea
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Diet: Gluten Free

Description

This Fig Cake with Almonds and Honey is a moist, fragrant dessert that combines the nutty flavor of almond flour with sweet fresh figs and a touch of honey. Perfectly spiced with cinnamon and topped with crunchy sliced almonds, this cake is ideal for a sophisticated afternoon tea or a light dessert.

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

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. Lightly oil a 9-inch fluted tart pan (or a 9-inch round cake pan) and line the bottom with a round of parchment paper.
  2. Combine the dry ingredients. Whisk together the almond flour, all-purpose flour, cinnamon, baking soda, and kosher salt in a medium mixing bowl. Use the whisk to break up any clumps in the almond flour for an even texture.
  3. Combine the wet ingredients. In a separate large mixing bowl, whisk together the Greek yogurt, extra virgin olive oil, honey, and eggs until 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 combined and smooth, being careful not to overmix to keep the cake tender.
  5. Add the toppings. Scrape the batter into the prepared pan and smooth the top with a spatula. Scatter the quartered fresh figs over the top, lightly pressing them into the batter. Sprinkle sliced almonds over the cake surface, and if desired, sprinkle granulated sugar to add a slight crunch and sweetness.
  6. Bake. Place the tart pan on a baking sheet and bake in the preheated oven for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. The cake will become golden brown on top and the edges will slightly pull away from the pan.
  7. Cool. Allow the cake to cool completely in the pan on a wire rack. If using a tart pan with a removable bottom, push to separate the cake from the sides and carefully slide it onto a serving plate. For a round cake pan, run a butter knife along the edges before transferring the cake carefully onto a plate.
  8. Serve. When cooled, slice the cake and serve at room temperature. Accompany with extra fresh figs, a dollop of Greek yogurt, and a drizzle of honey for added moisture and sweetness.

Notes

  • This cake can be made gluten free by substituting with gluten free all-purpose flour.
  • Using fresh, ripe figs enhances the honeyed sweetness and texture contrast in the cake.
  • The optional granulated sugar on top creates a light crunchy crust that complements the soft cake.
  • Store leftover cake covered in the refrigerator and consume within 3-4 days for best freshness.
  • For a dairy-free alternative, substitute Greek yogurt with coconut yogurt, but note the flavor difference.
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mediterranean

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