Fig Almond Cake
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 3
Dry ingredients:
  • 4 oz. almond flour
  • ½ tsp. cinnamon
  • ½ tsp. cardamom
  • ½ tsp. baking powder
  • ⅛ tsp. salt
Wet ingredients:
  • 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 additional Tbsp. fig butter
  • (9 inch springform pan)
  • (parchment paper)
  1. Preheat oven to 375.
  2. 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.
  3. Mix dry ingredients in a medium-sized bowl.
  4. Whisk together wet ingredients in a separate bowl.
  5. Remove stems from figs and cut into quarters.
  6. Combine wet and dry ingredients and mix until just blended.
  7. Pour/scrape batter into prepared springform pan.
  8. Warm the additional 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.
  9. Top the cake with the quartered figs, pressing them slightly into the cake.
  10. Bake for 30 minutes.
  11. 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.
Recipe by Fit and Fed at