Fig Cake With Almond And Honey Recipe – Step by Step Guide

Fig Cake With Almond And Honey Recipe: To make it light and airy, this honey-cinnamon-topped, rich-yet-fluffy snack cake is baked in a tart pan (a 9-inch pan would do if you don’t have one). This straightforward cake is ideal as an afternoon snack or as a light, rustic dessert.


If you are unable to find ripe figs, you can substitute one cup of chopped dried figs directly into the batter. As an alternative, other sliced seasonal fruits like pears, cherries, or persimmons are also excellent.

Fig Cake With Almond And Honey Recipe – Step by Step Guide


For The Cake

  • 1 cup (100g) almond flour
  • ½ cup (60g) all-purpose flour (standard or gluten free)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  •  cup Greek yogurt, plus more for serving
  •  cup extra virgin olive oil
  • ½ cup honey, plus more for serving
  • 2 large eggs

Ingredients for fig cake, including almonds, honey, olive oil, greek yogurt, eggs, salt, cinnamon, baking soda, flour, figs, and sugar.

For The Topping

  • 8 fresh figs, quartered, plus more for serving
  • ¼ cup sliced almonds
  • 1 tablespoon granulated sugar (optional)


  • Prepare – Set an oven rack in the middle and preheat the oven to 350°F. Grease a 9-inch round cake pan or fluted tart pan with a little oil, then place a circle of parchment paper on the bottom.


  • Mix the dry ingredients together – In a medium mixing bowl, whisk together almond flour, all-purpose flour, cinnamon, baking soda, and salt. Break up any clumps in the almond flour with the whisk.


  • Mix the moist ingredients together – Whisk together the eggs, honey, olive oil, and Greek yogurt in a large mixing basin that is separate from the other one.
  • Prepare the batter – Using a silicone spatula, add the flour mixture to the yogurt mixture and fold until smooth and well blended.


  • Place the garnishes on top.Using a spatula, smooth the top of the batter after scraping it into the prepared pan. Distribute the figs evenly across the cake’s surface, gently pressing them into the dough. Granulated sugar (if using) and sliced almonds should be sprinkled over the top.
  • Cook – When a wooden skewer inserted into the center of the cake comes out clean, bake the tart pan on a baking sheet for 35 to 40 minutes. The sides of the cake should slightly pull away from the pan’s edge, and the top should be golden brown.


  • Nice – Let the cake cool fully in the pan on a wire cooling rack. Should your tart pan have a false bottom, gently push the pan’s bottom to release the cake from the pan’s edge and transfer the cake onto a platter. If you did not use a cake pan, delicately slide the cake onto a platter by running a butter knife along the side of the cake.


  • Assist – Once the cake has completely cooled, cut it into slices and serve it at room temperature topped with additional figs, Greek yogurt, and honey.

Swaps, Substitutions, and Variations

Fig season lasts for only a little time each year. Fresh figs, even when you can locate them, are very perishable. Perfectly ripe figs are not always in season, so here are some substitutions and adjustments you can use with this recipe for fig cake.

  • Instead of using fresh figs, you can use dried ones in this fig cake recipe. Replace the fresh figs with 1 cup (about 7 ounces) of stemmed, coarsely chopped dried figs. Rather than adding them as a topping, stir them into the batter.


  • All year long, you may use this cake base with different fresh fruits like pears, apples, Fuyu persimmons, cherries, and apricots.
    Replace the all-purpose flour with your favorite 1-to-1 gluten-free flour to make the cake gluten-free.


  • Toast the almond flour, as in our carrot cake recipe, for an extra nutty and toasty taste. Preheat the oven to 350°F. Toast the almond flour on a baking sheet for 7 to 9 minutes, or until it turns golden brown. To ensure that the almond flour toasts evenly, stir and re-distribute it halfway through.


  • Calories: 286.2kcal
  • Carbohydrates: 28.2g
  • Protein: 7.1g
  • Fat: 18.1g
  • Saturated Fat: 1.9g
  • Polyunsaturated Fat: 1.2g
  • Monounsaturated Fat: 5.6g
  • TransFat: 0.003g
  • Cholesterol: 27.6mg
  • Sodium: 84.8mg
  • Potassium: 130.5mg
  • Fiber: 3.6g
  • Sugar: 19.1g
  • Vitamin A: 87.5IU
  • Vitamin C: 0.7mg
  • Calcium: 73.9mg
  • Iron: 1.5mg

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