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.
Fig Cake With Almond And Honey Recipe
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.
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.
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)