Fig Cake With Almond And Honey Recipe

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Fig Cake With Almond And Honey Recipe: This fig cake, fragrant with cinnamon and sweetened with honey, combines flowery and fruity flavors.

This cake is made of fresh figs baked into the batter, which gives it a centerpiece-worthy appearance. It is kept moist and soft with extra virgin olive oil and Greek yogurt.

Table of Contents

Ingredients

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
⅓ cup Greek yogurt, plus more for serving

⅓ cup extra virgin olive oil
½ cup honey, plus more for serving
2 large eggs

For The Topping

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

Instructions

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.

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Nutrition

Calories: 286.2kcal Carbohydrates: 28.2g Protein: 7.1gFat: 18.1g Saturated Fat: 1.9gPolyunsaturated Fat: 1.2g Monounsaturated Fat: 5.6g Trans Fat: 0.003g Cholesterol: 27.6mg Sodium: 84.8mg

Potassium: 130.5mg Fiber: 3.6g Sugar: 19.1g Vitamin A: 87.5 IU Vitamin C: 0.7mg Calcium: 73.9mgIron: 1.5mg

Notes

Store at room temperature in an airtight container or covered tightly for up to three days, or in the refrigerator for up to five days.

To freeze, double wrap the completely cooled cake tightly in plastic wrap or foil. Freeze for up to three months. Thaw covered, in the refrigerator overnight, or on the counter for about an hour.

FAQ AND QUESTIONs

How to Make This Fig, Almond, and Honey Cake

Prepare. Place a rack in the oven’s middle. Set the temperature 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. Mix 1 cup almond flour, ½ cup all-purpose flour, ½ teaspoon cinnamon, and ¼ teaspoon baking soda in a medium-sized mixing basin. Break up any clumps in the almond flour with the whisk.

Mix the moist ingredients together. Beat together ½ cup honey, ⅓ cup Greek yogurt, ⅓ cup olive oil, and two big eggs in a separate mixing dish.

Prepare the batter. Using a silicone spatula, stir the flour mixture into the yogurt mixture until it is smooth.

Place the garnishes on top. Smooth the top of the batter after scraping it into the prepared pan. Gently push 8 freshly quartered figs into the batter by scattering them over the top. Add one tablespoon of granulated sugar and, if desired, ¼ cup of sliced almonds as garnish.

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.