Almond Fig Cake

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Almond Fig Cake


  • 1/4 cup ground almonds, lightly toasted and chopped
  • 1 stick plus 2 tablespoons unsalted butter, softened
  • 2/3 cup sugar
  • 1/3 cup flour
  • 2 teaspoons baking powder
  • 3 eggs, lightly beaten
  • 8 fresh figs (not too ripe), quartered
  • 2 tablespoons honey


  1. Preheat the oven to 350°F.

  2. Take a small sauté pan and lightly toast the almonds for about 2-3 minutes. Keep an eye on them. Put aside on a plate to cool.

  3. Cream the butter and the sugar in a large mixing bowl until pale and fluffy.

  4. Sift together the flour and baking powder. Use a large metal spoon to fold the flour and eggs alternately into the creamed mixture. Fold in the almonds.

  5. Grease a either a 12x8 or 9 1/2x9 1/2 baking pan and line with parchment paper, leaving the paper hanging over the sides to help you lift out the cake. Spoon the mixture into the baking pan. Arrange the figs, cut side up, in a neat layer on top of the cake. Bake for 45-55 minutes or until a skewer poked in the middle of the cake comes out clean.

  6. Leave to rest in the tin for 10 minutes before turning out. Drizzle honey over the top of the cake just before serving. Also, add some confectioners' sugar!

    NOTE: Use the appropriate pan depending on your serving dish. A brownie pan or jelly roll pan work great.

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