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 1/2 cups almond flour (140g)
- 1/2 cup all purpose flour (70g)*
- 3/4 teaspoon kosher salt (heaping 1/4 teaspoon fine salt)
- 1/2 teaspoon baking powder
- 1 stick unsalted butter (113g), softened at room temperature
- 3/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon orange zest (from 1 orange)
- 1 teaspoon vanilla extract
- 1/2 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.
- Category: Cake
- Method: Bake
- Cuisine: American, Italian
- Serving Size: 1/8 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