I love baked figs, they’re an all-too-brief end-of-summer treat. So when I saw a fig and almond cake recipe recently in the New York Times I decided to create my own fig cake made entirely with almond flour. Six or seven cakes later (I obsessed a little) I have a dairy and gluten free fig cake cake that I think you’ll really like. Mine has fig butter, cardamom, and cinnamon in the batter to perk it up and give it more figgy flavor. By now it’s the tail end of fig season, I apologize if you can’t find any figs to make this with until next year!
Almond flour is high in (healthy) fat so this cake did not need any added fat or oil. Bob’s Almond Meal worked well here, as did an almond meal made by a local discount grocery. I used duck eggs– they really do give superior results in baking, which is especially welcome when making a gluten-free recipe. I get them from a farm but Asian grocery stores are also a good place to find them. If you don’t have duck eggs, the cake also turned out fine with regular hen’s eggs.
I used Trader Joe’s fig butter but feel free to substitute. If you’re one of those lucky folks with a fig tree in your backyard and make your own fig preserves I’m a bit jealous, can you send me some?
- 4 oz. almond flour
- ½ tsp. cinnamon
- ½ tsp. cardamom
- ½ tsp. baking powder
- ⅛ tsp. salt
- 2 small duck eggs (preferred) or large hen’s eggs, 5 oz. total
- 4 Tbsp. fig butter
- ¼ tsp. almond extract
- ½ tsp. vanilla
- to grease pan: olive oil.
- 1 pint figs (about 10-14 oz.)
- 2 Tbsp. fig butter
- (9 inch springform pan)
- (parchment paper)
- Preheat oven to 375.
- Grease springform pan. Optional: cut a circle of parchment paper and lay it in the bottom of the springform pan. The cake should come out without even using the parchment paper but it will make it very easy.
- Mix dry ingredients in a medium-sized bowl.
- Whisk together wet ingredients in a separate bowl.
- Remove stems from figs and cut into quarters.
- Combine wet and dry ingredients and mix until just blended.
- Pour/scrape batter into prepared springform pan.
- Warm the fig jam to make it more spreadable (I microwaved it briefly) and either spread it directly on the cake or mix it in with the quartered figs.
- Top the cake with the quartered figs, pressing them slightly into the cake.
- Bake for 30 minutes.
- Remove from oven, cool slightly, run a butter knife around the edges of the cake to separate it from the pan. Unfasten hinge of pan, remove cake from pan using double-plate method. Put plate on top of cake, turn upside down onto plate. Peel off parchment paper. Then turn cake other direction onto serving plate.