Fig and Honey Almond Cake
This Fig and Honey Almond Cake is tender, moist, and full of rich, nutty flavor from almond flour, balanced by the sweetness of figs and a drizzle of honey. An elegant yet simple dessert that looks like it came from a pastry shop.
Equipment
- 9-inch springform pan lined with parchment
- hand mixer to cream butter and sugar
- Mixing bowls for wet and dry ingredients
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 large eggs
- 1 tsp vanilla extract
- 6–8 fresh figs, sliced (or 1 cup dried, chopped)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line with parchment.
- Beat butter and sugar until fluffy. Add honey, eggs, and vanilla; mix until smooth.
- Whisk almond flour, all-purpose flour, baking powder, and salt. Fold dry ingredients into wet until just combined.
- Spread batter into prepared pan. Arrange fresh figs on top (or fold dried figs into batter). Bake 40–45 minutes, until golden and toothpick comes out clean.
- Cool 15 minutes in pan, then transfer to a rack. Drizzle with honey or dust with powdered sugar before serving.
Notes
Use fresh figs for a stunning presentation or dried figs for a deeper, jammy flavor. Don’t overmix the batter or the cake may turn out dry. Line your springform pan with parchment for easy removal. Store covered at room temperature for up to 3 days, or refrigerate for a week.
Nutrition
Calories: 290kcalCarbohydrates: 30gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 8.5gCholesterol: 55mgSodium: 110mgPotassium: 160mgFiber: 3gSugar: 18gVitamin A: 280IUVitamin C: 1mgCalcium: 80mgIron: 1.2mg
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