Fig and Almond Cake Recipe (2024)

Simple to make, and delicious. I substituted 3/4 cup of almond flour for the raw almonds, both to avoid having to grind them and because I had it on hand. The cake was moist and almondy and the figs were, well, perfectly figgy.

1 cup whole almonds weighs 152g, so when substituting with almond flour instead of whole nuts, use weight not volume.

I made it with small Italian plums and it was amazing! I sprinkled the plums with cinnamon and sugar before baking. The plums released a lot of juice but I let it sit in the pan awhile to reabsorb them. Definitely a keeper!

This is so easy and delicious. I add the zest of an orange to the almond batter.

Easy preparation, simple ingredients, and a lovely final result - whats not to like? My cake took an additional 5 minutes of baking to be cooked in the center. I had thought that 12 figs seemed like a lot - but don't skimp. That fig-almond combination is amazing, and with lots of figs, nearly every bits is amazing.

I used a cup of almond meal for the ground almonds and dried figs because fresh figs are not in season yet.
I baked it at 350F for 25 minutes and my cake was done.
Moist and delicious! We loved it! Can't wait to try it in the summer when fresh figs are in season.
:)

How about cardamon? The cake was such a hit that I've baked it twice this weekend ;-) Fearing the blandness some suggested, I dressed it up with orange zest (as mentioned in reviews) and cardamom. Really yummy spice cake now. Oh, and I substituted gluten-free flour (America's Test Kitchen blend) and texture/rise seemed perfect. Thanks so much for what will become a staple in my gluten-free dessert repertoire!

I replaced the 1/4 cup all purpose flour with coconut flour for one of these. The batter was a lot thicker when wet, but the cake was delicious when cooked. Gluten free!

Used a spring-form pan, almond flour (the 3/4 c recommended below), and some whole wheat pastry flour. Came out perfectly; great way to use some of our abundant mission fig harvest.

This is a perfect solution if you've been lured to buy a bunch of figs at the height of the season, but not sure what to do with all of them. It's super easy and interesting cake recipe, and works with a GF flour substitution. I liked the cake so much, I wanted to make it again, but didn't have more figs, so I substituted Guittard milk chocolate chips. Really nice combo with the cinnamon and the almond. I'm going to be trying it with other fruits, peaches, apricots, plums, cherries...

I made it in a 4x14" tart pan, and it came out very well. I also used 3/4 cup almond meal/flour plus the 1/4 cup of flour. I might want a bit more flavor, might try the orange zest suggested by another baker, or some more almond (I used almond flavor, not extract).

Vegan/healthier substitutions:
- coconut oil for butter
- flax (chia) eggs for eggs
- wholewheat flour for all-purpose flour
I made this with eggs the first time and with chia eggs the second time. Both times it was delicious, but it was firmer with real eggs.
I didn't add any sugar, just two tablespoons of honey in the dough mixture. It was sweet enough for me. The figs gave it enough sweetness.

I have frozen this many times -- both slices and when I made individual ramekins -- and it defrosted beautifully.

I think people's reported varying baking times/wet batter/cake consistency are related to the dryness of almonds. I took Robert's suggestion and weighed both whole almonds and flour. Using 3/4-1 cup almond flour means far less density than whole almonds would provide. One cup almonds weighed between 138-152 grams. One cup flour weighed ~90 grams. Also, the batter looks like too little to produce a cake of any thickness, but the figs remain atop cake rather than sinking into it. Just bake it!

A bit bland, I would add some lemon or orange zest next time to add some brightness.

~150 g almond flour

this leaked through my tart pan and all over the oven! I'd use a pie dish if ever trying again

Made into 12 cupcakes. Works well.

This is delicious and so easy. I didn’t change anything except I only used 1TB if sugar on top. Wondering if this would go well with other fruit. The figs nestle nicely and don’t leak any juice.

Tastes great and the honey really works well. Suggest lining pan with parchment. Ended up being able to fit in ~10 figs, no sugar sprinkled on top since figs were very ripe.Used cardamom instead of cinnamon but not enough to taste it.

This was delicious! Used almond flour by weight (152G) and it was perfect. Next time, I'd like to try the orange zest and also, 30 minutes was a touch too long for my oven so will start checking a bit earlier

Wow this is so good! I cooked as is. Just sweet enough, flavors are perfect! My almond cup was 140 grams. Used coconut sugar, and brown rice flower for GLUTEN FREE. Loaded the top with figs as much as it fit (have a tree outside). Followed the recipe precisely. It's perfect for us. Though we are used to not eating sweets or anything with refined sugar, so that could contribute. Saved this recipe, will share with family!!!

So delicious! All my friends wanted seconds. I added cut grapes and thinly sliced almonds to the topping along with the figs, plus turbinado sugar. Delectable.

I didn’t have almonds, so I used walnuts. Oh my! I can see this recipe as a very flexible offering based on what you have on hand and what fruit is in season. Pistachios and blackberries or Pecans and peaches?Be sure to butter the sides really well. Juicy fruit and sugar will basically glue it to the sides. I used parchment on the bottom to help and a wee knife to wiggle the sides free while it was still slightly warm. Finally popped right out! Served with honey sweetened greek yogurt.

I used Bob's Red Mill egg replacer, and then managed to mess the recipe up by completely forgetting to put in thr butter but somehow it still looks great. Very easy, and very forgiving recipe!

Delicious. Doubled the recipe and baked in a springform pan @350 convect for ~50 minutes. I missed the step of adding sugar prior to baking. Instead I microwaved a bit of fig jam and poured over it before serving. Next time I will pulse the almonds longer and finer for a more refined crumb.

A little late to this party, but I bought glorious small fresh figs at my local farmers’ market and i am a huge fam of Mr, Tanis’ recipes. Two comments regarding using almond flour . The instructions call for coarsest grinding the almond, so using almond flour, which is finely will lead to a denser cake. Second, I do not know where the weight of 152 g per cup of unblanched almonds comes from. Mine weighed in at 142 g, which is exactly as the King Arthur’s flour site said it would.

A adore figs and my tree has yielded over 30:pounds in a good year. We had to cut it back drastically so we may lose this year’s crop. My favorite way is to stuff with a bit of Gorgonzola, wrap with pancetta and grill until the pancetta crisp on the edges. So good.

Loved this! I had to cook it for a little longer and cover with some foil to prevent over browning