Fig Cake With Almond And Honey Recipe

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Fig Cake With Almond And Honey Recipe:- These fig cakes, which are sweetened with honey and scented with cinnamon, have a flowery and fruity flavor in equal measure. The use of Greek yogurt and extra virgin olive oil helps to keep this cake moist and tender, and the addition of fresh figs baked into the batter makes it worthy of being a centerpiece.

 

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Fig Cake With Almond And Honey Recipe

Slice of fig cake with Greek yogurt and a drizzle of honey on top.

 

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The Spanish custom of merienda, often known as an afternoon snack, which serves to bridge the gap between meals served as the inspiration for this merienda-inspired fig cake. Coffees, sweet pastries, and savory snacks such as tuna or beef empanadillas are some of the items that are included on the afternoon menus of restaurants and cafes, which are similar to the menus that are available during lunchtime.

Most of the time, rather than serving elaborate, large layer cakes, cafés provided straightforward cakes that were prepared in tart pans. The flavors were different depending on the season or even on a daily basis, and the thin cakes were the perfect size for a snack to eat in the afternoon.

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The recipe for my fig cake, which may be prepared in a fluted tart pan or a round cake pan measuring 9 inches in diameter, is derived from the afternoon delights that I enjoyed in Spain, frequently accompanied by a cup of carajillo. A combination of almond flour and all-purpose flour (gluten-free flour is also an option) is used in its preparation. Honey serves as the sweetener for the light and airy cake, which also has a hint of ground cinnamon that is comforting. Prior to baking, I press fresh figs that have been cut into quarters into the mixture, and then I add flaked almonds and a tiny bit of granulated sugar on top of the batter.

 

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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
  •  cup Greek yogurt, plus more for serving
  •  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

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.

 

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  • The dry components should be combined.In a medium-sized mixing bowl, combine the almond flour, all-purpose flour, cinnamon, baking soda, and salt by whisking or stirring them together. If there are any clumps in the almond flour, you can break them up with the whisk.
  • The wet ingredients should be combined.To ensure that the Greek yogurt, olive oil, honey, and eggs are thoroughly mixed together, place them in a separate big mixing basin and whisk them together.
  • Get the batter ready.After adding the flour mixture to the yogurt mixture, use a silicone spatula to fold the mixture until it is completely blended and smooth.
  • Put the toppings on top.With a spatula, smooth the top of the batter after it has been scraped into the pan that has been prepared. Place the figs in a randomly distributed pattern on the surface of the cake and gently press them into the batter. Almonds that have been sliced and granulated sugar, if using, should be sprinkled on top of the dish.
  • A bake.After placing the tart pan on a baking sheet, bake the cake for thirty-five to forty minutes, or until a wooden skewer that is inserted into the center of the cake comes out clean. A golden brown color will be achieved on the surface of the cake, and the edges of the cake should pull slightly away from the edge of the pan.
  • It’s cool.Wait until the cake has completely cooled in the pan before placing it on a wire rack. In the event that your tart pan has a false bottom, you will need to push the bottom of the pan in order to remove the cake from the edge of the pan. Carefully put the cake onto a plate at this point. If you used a cake pan, carefully move the cake onto a platter by running a butter knife along the side of the cake. Other options include using a cake pan.

 

  • 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.

 

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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 one hour.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

 

 

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Nutrition

Calories: 286.2kcalCarbohydrates: 28.2gProtein: 7.1gFat: 18.1gSaturated Fat: 1.9gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.6gTrans Fat: 0.003gCholesterol: 27.6mgSodium: 84.8mgPotassium: 130.5mgFiber: 3.6gSugar: 19.1gVitamin A: 87.5IUVitamin C: 0.7mgCalcium: 73.9mgIron: 1.5mg

Swaps, Substitutions, and Variations

Only a brief portion of the year is dedicated to the fig season. Figs that are fresh are extremely fragile and go bad very rapidly, even if you are able to locate them. Here are some substitutions and adjustments that you can use for this recipe for fig cake in the event that you do not have access to figs that are absolutely ripe.

 

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  • It is possible to use dried figs in place of fresh ones when preparing this recipe for fig cake. In place of the fresh figs, use one cup (about seven ounces) of dried figs that have been cut roughly and have stems. As an alternative to using them as a topping, you should include them into the batter.
  • This cake base can be used for a variety of various fresh fruits throughout the year, including pears, apples, cherries, apricots, and Fuyu persimmons, among others.
    at order to make the cake gluten-free, you can replace the all-purpose flour with the gluten-free flour that you like to use at a ratio of 1 to 1.
  • You can try toasting the almond flour, just like we did in our recipe for carrot cake, to give it a flavor that is even more nutty and toasty. Cook the almond flour in an oven preheated to 350 degrees Fahrenheit for seven to nine minutes, or until it reaches a golden brown color. To ensure that the almond flour toasts evenly, stir it and redistribute it halfway through the process.

 

Fig cake with a slice taken out.

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Fig, Almond, and Honey Cake Ingredients

Sweetened with honey, the fig cake has a floral and fruity sweetness. A mixture of extra virgin olive oil and Greek yogurt keeps the cake moist and tender, while almond flour provides structure for a fluffy cake. Irresistible fresh figs top it all off.

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  • Almond flour: Almond flour has a mild, sweet, and nutty flavor. It’s used in everything from Persian Love Cake to Italian Carrot Cake to this fig cake recipe to make a fluffier, more tender cake that keeps moist for days.
  • All-purpose flour: A small amount of all-purpose flour helps to bind the batter and add structure. You can replace it with gluten-free 1-to-1 flour for a gluten-free cake.
  • Cinnamon: Adds a hint of warmth without taking the focus away from the figs, honey, and almonds.
  • Baking soda: Reacts with the honey and yogurt to leaven the cake and make it fluffy.
  • Salt: Enhances the other flavors in the tart.
  • Greek yogurt: Keeps the cake moist without the need for as much oil. Use full-fat or 2% Greek yogurt.
  • Extra virgin olive oil: Because oil is a liquid at room temperature, baked goods–from Greek honey cake to chocolate cake–become even more tender over time than they would be with butter. Plus, it lends a delicious fruity and peppery flavor to the cake. A high quality oil is essential—I like our Private Reserve Greek EVOO for baking.
  • Honey: I suggest extra light or light amber for plenty of flavor without overwhelming the figs and almonds, like our Alfa Honey from Crete with tasting notes of fresh thyme. 
  • Eggs: Provide structure and bind the batter together.
  • Figs: Have a sweet honey flavor that is a natural pairing with almonds and honey.
  • Almonds: Add a nutty crunch to the top of the cake.
  • Granulated sugar (optional): An optional sprinkling of sugar on top of the cake caramelizes on the quartered figs and sliced almonds.

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