This Fig and Almond cake is so easy to make and so incredibly satisfying. If you’re a fan of almonds, you’ll get a double dose from both almond flour and almond extract.
Why You Should Try This Cake
During the summer and fall months when fresh figs are available, this is a great cake to add to your repertoire. If you enjoy the flavor of almond extract and figs, you’re going to love this cake.
This Fig and Almond Cake can be baked in any 8 or 9 inch square or round pan you have, and is very easy to put together. This cake also uses more almond flour than all purpose flour, so it’s a bit more nutrient dense than your average cake. It’s also a little more dense in texture from the almond flour, which I personally love.
Figs: Any type of fig is completely fine to use for this cake. For the best flavor and texture, use ripe figs that are a bit soft to the touch, but not overly ripe as they can fall apart while baking. Make sure to remove the top of the stem. You can also peel the figs to avoid the bitter flavor of the skin, however, they might not look as attractive on top of the cake.
All purpose flour: To make a gluten free version, simply substitute an equivalent amount of an all purpose gluten free flour blend, such as Bob’s Red Mill.
Orange zest: This provides a lovely flavor that works well with the almond and figs, but is optional.
Fig jam: This ingredient is also not totally necessary. You can substitute with honey or dust with powdered sugar instead of glazing the cake.
How To Make This Cake
First grease your cake pan (1). Next, whisk the dry ingredients. Then, beat together the butter, sugar and eggs (3-4).
Combine the wet and dry ingredients, taking care not to overmix (5). Transfer batter to your prepared pan and top with halved figs (6). Bake at 350F until cooked through (7). While still warm, glaze with jam or honey. Allow to cool completely before slicing (8).
Recipe Tips and FAQs
- Remember that it’s important that the butter and eggs are at room temperature. If you forget to take these out a couple of hours in advance, you can speed up the process. Soften the butter in the microwave on power 2 or 3 at 10-15 second intervals until you reach the desired consistency. Meanwhile, place the eggs in warm water to help them heat up slightly.
- If you don’t like the texture and flavor of fig skin, simply peel the figs before using them in the recipe.
- If you can’t find fig jam or don’t want to buy it, you can also glaze the cake with apricot jam, orange marmalade or honey. Just remember to pop these ingredients in the microwave for a few seconds first, so they’re easy to spread on the cake.
- There is no need to use a tart pan for this recipe. Feel free to use an 8 or 9 inch round or square baking dish, or even a springform pan.
You can certainly freeze fig cake. I suggest wrapping individual portions of cake in plastic wrap and placing them in a freezer bag. The cake will stay good for up to 3 months in the freezer. To defrost, place a slice in the fridge the day before you plan to eat it.
Figs are a great fruit for baking. They can be used in the same applications as other fruits, and are really great for cakes.
To make a gluten free version of fig and almond cake, simply use a gluten free flour blend in place of the all purpose flour. Almond flour is of course naturally gluten free.
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This Fig and Almond cake is so delicious and easy to make. If you’re a fan of almonds, you’ll get a double dose from the flour and extract.
- 1 dozen fresh figs, stem removed, sliced in half (peel skin, if desired)
- 1 ½ cups almond flour (140g)
- ½ cup all purpose flour (70g)*
- ¾ teaspoon kosher salt (heaping ¼ teaspoon fine salt)
- ½ teaspoon baking powder
- 1 stick unsalted butter (113g), softened at room temperature
- ¾ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon orange zest (from 1 orange)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons fig or apricot jam, orange marmalade or honey, for brushing
- Preheat oven and grease pan. Preheat the oven to 350F. Grease a 9-inch tart pan. You can also use an 8 or 9 inch round or square cake pan.
- Combine dry ingredients. In a bowl, whisk together almond flour, all purpose flour, salt and baking powder.
- Combine wet ingredients. In the bowl of a standing mixer fixed with a paddle attachment, whip the butter and sugar together until light and fluffy, 3-5 minutes. Incorporate eggs, one at a time, scraping down between additions. Stir in zest and extracts. You can also use a bowl and handheld beaters.
- Combine wet and dry. Stir dry ingredients into wet ingredients in 2-3 additions. Do not over mix. Transfer to prepared pan.
- Bake. Top batter with figs, cut side up. Bake on the center rack of the oven for 40-50 minutes or until a tester inserted into the center comes out clean.
- Glaze and serve. Warm jam for about 15 seconds in the microwave or until thinner and easier to work with. Brush on top of the cake while still warm. Allow cake to cool completely on a wire rack. Serve and enjoy.
- This cake was adapted from Donna Hay’s Fig Honey and Almond Tart
- To make this gluten free, substitute a gluten free all purpose blend for the all purpose flour.
- To soften butter quickly, place in microwave at power 2 or 3 for 10-15 second intervals, unti soft.
- To warm eggs quickly, place in warm water. Replace water, as needed. They will feel room temperature on the outside when ready.
- If you don’t want to glaze the cake with jam, you can dust it with powdered sugar instead after it has cooled.
- Store covered at room temperature for up to 2 days. Store in an airtight container in the fridge for 3-5 days. To freeze, wrap individual slices in plastic and place in a ziplock bag. Store up to 3 months. To defrost, place a slice in the fridge the night before you plan to eat it.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Bake
- Cuisine: American, Italian
- Serving Size: ⅛ of cake
- Calories: 415
- Sugar: 37g
- Sodium: 105mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 100mg
Keywords: fig and almond cake, fig cake, almond cake