Fig & Almond Cake

This Fig & Almond Cake is a delightful treat that combines the nutty richness of ground almonds with the natural sweetness of figs. The cake’s aromatic spices, including cinnamon and cardamom, enhance its flavor, while a topping of slivered almonds and a sprinkle of demerara sugar add a satisfying crunch.

Perfect for a sophisticated dessert or a special brunch, this cake pairs beautifully with Greek yogurt and extra figs for a touch of elegance and freshness.

Fig & Almond Cake

Ingredients:

Cake:

1 cup (125g) ground almonds

1/2 cup (80g) plain flour

3/4 tsp cinnamon

1/4 tsp cardamom

3/4 tsp baking soda

1/4 tsp salt

1/3 cup (80ml) Greek yogurt, room temperature

1/3 cup (80ml) vegetable oil

1/3 cup (80ml) honey

2 large eggs, room temperature

Topping:

5 black or brown figs, quartered (plus extra for serving)

1/3 cup (80g) slivered almonds

1 tbsp demerara sugar

Instructions:

Preheat Oven:

Preheat your oven to 180°C (350°F). Line the inside of a 23cm (9-inch) springform cake pan.

Prepare Dry Ingredients:

In a bowl, whisk together the ground almonds, plain flour, cinnamon, cardamom, baking soda, and salt.

Combine Wet Ingredients:

In a separate large bowl, whisk together the Greek yogurt, vegetable oil, honey, and eggs until well combined.

Mix Batter:

Add the dry ingredients to the wet ingredients and fold with a spatula until the batter is combined and smooth.

Assemble Cake:

Pour the batter into the prepared cake pan and smooth the top. Scatter the fig quarters over the top, alternating them on their side and facing up, lightly pressing them into the batter. Sprinkle slivered almonds and demerara sugar on top.

Bake:

Bake in the preheated oven for 35 minutes, or until a skewer inserted into the center of the cake comes out clean.

Cool:

Allow the cake to cool completely in the pan on a wire rack, then remove from the cake pan onto a serving plate.

Serve:

Serve with extra figs, Greek yogurt, and roasted slivered almonds.

Notes:

Almond Flour vs. Ground Almonds: Ground almonds and almond flour can be used interchangeably in this recipe. If using almond flour, ensure it’s finely ground for the best texture.

Figs: Fresh figs work best, but if they’re not in season, you can use dried figs. Just make sure to soak them in warm water for about 30 minutes to soften them before adding them to the batter.

Spice Adjustments: The cinnamon and cardamom add warmth and depth to the cake. If you prefer a different flavor profile, you can experiment with other spices like nutmeg or ginger.

Honey: Honey adds a natural sweetness and moisture to the cake. If you prefer a different sweetener, maple syrup or agave nectar can be used as alternatives.

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Greek Yogurt: The Greek yogurt adds moisture and richness. If you don’t have Greek yogurt, regular yogurt or sour cream can be used, but Greek yogurt will give a thicker texture.

Baking Time: Baking times can vary depending on your oven and the size of your pan. Start checking the cake a few minutes before the suggested baking time to avoid over-baking.

Cooling: Allow the cake to cool completely in the pan to avoid breaking it when removing. If the cake sticks to the pan, you can use a knife to gently loosen the edges.

Serving Suggestions: This cake pairs beautifully with a dollop of Greek yogurt and extra figs. For added flair, consider serving it with a drizzle of honey or a sprinkle of powdered sugar.

Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake; just be sure to wrap it well to prevent freezer burn.

Variations: You can add a layer of cream cheese frosting or a simple glaze if you want a more decadent touch. Also, try incorporating other fruits or nuts based on your preferences.

Nutrition Information:

YIELDS: 12 slices | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of fruit instead of figs?

Yes, you can substitute figs with other fruits such as pears, apples, or berries.

Adjust the baking time slightly if using a different fruit.

Can I make this cake gluten-free?

To make the cake gluten-free, use a gluten-free all-purpose flour blend instead of plain flour.

Ensure that all other ingredients are gluten-free as well.

Can I use a different sweetener instead of honey?

Yes, you can use maple syrup, agave nectar, or even brown sugar as an alternative to honey.

The sweetness level may vary slightly.

How can I adjust the recipe for a smaller or larger cake?

To adjust the recipe, you can scale the ingredients proportionally.

For a smaller cake, use a smaller pan and reduce the baking time.

For a larger cake, use a larger pan and increase the baking time.

Can I use almond meal instead of ground almonds?

Yes, almond meal can be used in place of ground almonds.

However, it may result in a slightly different texture due to the coarser grind.

How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

For longer storage, wrap it well and freeze for up to 3 months.

Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil before freezing.

Thaw it at room temperature before serving.

How can I ensure the cake doesn’t stick to the pan?

Line the cake pan with parchment paper and lightly grease it to prevent sticking.

Additionally, allowing the cake to cool completely before removing it from the pan can help.

Can I add nuts to the cake batter?

Yes, you can add chopped nuts like walnuts or pecans to the batter for added texture and flavor.

Stir them in gently before pouring the batter into the pan.

What can I serve with this cake?

The cake pairs well with a dollop of Greek yogurt, extra figs, or a drizzle of honey.

For a richer touch, you can also serve it with a light glaze or cream cheese frosting.