Moist Fig Cake with Almond and Honey Recipe
This Moist Fig Cake with Almond and Honey is a delightful dessert that combines the natural sweetness of fresh figs with the rich texture of almond flour and the subtle warmth of cinnamon. Enhanced with Greek yogurt and honey, this cake offers a tender crumb and a luscious moistness, perfect for an elegant teatime treat or a refined dessert. Topped with sliced almonds and fresh figs, it balances nutty and fruity flavors beautifully.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour (regular or gluten-free)
- 1/2 tsp ground cinnamon
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
Wet Ingredients
- 1/3 cup plain Greek yogurt (plus extra for serving)
- 1/3 cup extra virgin olive oil
- 1/2 cup honey (plus additional for serving)
- 2 large eggs
Add-ins and Toppings
- 8 fresh figs, quartered (plus extra figs for topping)
- 1/4 cup sliced almonds
- 1 tbsp white sugar (optional, for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, ground cinnamon, baking soda, and kosher salt until well combined.
- Combine Wet Ingredients: In a large bowl, whisk the eggs thoroughly, then add the Greek yogurt, extra virgin olive oil, and honey. Mix until smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the cake tender.
- Add Figs: Fold in the quartered figs carefully to distribute them evenly without breaking them up too much.
- Pour Batter and Add Toppings: Transfer the batter into the prepared cake pan, smoothing the top with a spatula. Arrange extra fig quarters on top, sprinkle with sliced almonds, and optionally dust with white sugar for a slight crunch and sweetness.
- Bake the Cake: Place the cake in the preheated oven and bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Serve with an additional drizzle of honey and a dollop of Greek yogurt if desired.
Notes
- You can substitute all-purpose flour with a gluten-free blend if you prefer a gluten-free option.
- For a richer flavor, try roasting the figs lightly before folding them into the batter.
- If fresh figs are out of season, dried figs can be chopped and soaked briefly in warm water to rehydrate them.
- The optional white sugar on top adds a nice texture contrast but can be omitted for a less sweet finish.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
