Fig Cake with Almond and Honey
User Reviews
5
Fig Cake with Almond and Honey
Description
This cake recipe uses a blend of almond flour and all-purpose flour with added cinnamon and a touch of baking soda and salt to provide a gentle rise and spice note. Wet ingredients include tangy Greek yogurt, fruity olive oil, honey for natural sweetness, and eggs to bind. The batter is poured into a lined pan, then topped with fresh figs and sliced almonds that toast during baking. This results in a tender crumb with moist interior and a slightly crisp topping from the almonds and optional sugar. Baking at moderate heat allows the flavors to meld.
The figs soften and caramelize atop the cake, bringing a fresh fruit dimension. The honey accentuates the cake’s subtle sweetness without overpowering the almond flavor. This cake suits serving with extra Greek yogurt or a drizzle of honey. It is best enjoyed within a few days stored covered at room temperature or refrigerated.
The recipe notes mention that the cake can be frozen tightly wrapped for up to three months and thawed slowly, preserving its texture and taste. Quality Mediterranean ingredients like olive oil and honey are central to the flavor profile, supported by warm spices imparting gentle complexity.
Ingredients
For the Cake
- 1 cup almond flour 100g
- 1/2 cup all-purpose flour 60g, standard or gluten free
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup Greek yogurt plus more for serving
- 1/3 cup extra virgin olive oil
- 1/2 cup honey plus more for serving
- 2 egg large
For the Topping
- 8 fig quartered, plus more for serving, fresh
- 1/4 cup almonds sliced
- 1 tablespoon granulated sugar (optional)
Instructions
- Get ready. Arrange a rack in the center of the oven and preheat to 350°F. Lightly oil a 9-inch fluted tart pan (or a 9-inch round cake pan) and line the bottom with a round of parchment paper.
- Combine the dry ingredients. Whisk together the almond flour, all-purpose flour, cinnamon, baking soda, and salt in a medium mixing bowl. Use the whisk to break up any clumps in the almond flour.
- Combine the wet ingredients. In a separate large mixing bowl, whisk together the Greek yogurt, olive oil, honey, and eggs until fully combined.
- Make the batter. Add the flour mixture to the yogurt mixture and fold with a silicone spatula until combined and smooth.
- Add the toppings. Scrape the batter into the prepared pan and smooth the top with a spatula. Scatter the figs over the top of the cake, lightly pressing them into the batter. Sprinkle the top with the sliced almonds and granulated sugar (if using).
- Bake. Set the tart pan on a baking sheet and bake for 35 to 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top of the cake will be golden brown and the sides should pull away from the edge of the pan slightly.
- Cool. Allow the cake to cool completely in the pan on a wire rack. If your tart pan has a false bottom, push the bottom of the pan to separate the cake from the edge of the pan, then carefully slide the cake onto a plate. If you used a cake pan, run a butter knife along the side of the cake, and carefully transfer the cake onto a plate.
- Serve. When the cake has cooled completely, slice and serve at room temperature with extra figs, a dollop of Greek yogurt, and a drizzle of honey.
Notes
- Store the cake at room temperature in an airtight container for up to three days or in the refrigerator for up to five days.
- To freeze, wrap the fully cooled cake tightly in plastic wrap and foil; freeze for up to three months.
- Thaw frozen cake covered in the refrigerator overnight or at room temperature for about an hour before serving.
- Serve with extra Greek yogurt or a drizzle of honey for added creaminess and sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 2862 kcal
% Daily Value*
| Calories | 286.2kcal | 14% |
| Carbohydrates | 28.2g | 9% |
| Protein | 7.1g | 14% |
| Fat | 18.1g | 28% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 5.6g | 28% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27.6mg | 9% |
| Sodium | 84.8mg | 4% |
| Potassium | 130.5mg | 3% |
| Fiber | 3.6g | 14% |
| Sugar | 19.1g | 38% |
| Vitamin A | 87.5IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 73.9mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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