Published: · Modified: by Irina Totterman · 49 Comments
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Fresh fig and almond cake is an amazingly easy one-bowl dessert made with seasonal figs and served with a dollop of Greek yogurt and poached figs in red wine. It is a decadent summer cake perfect for afternoon tea and any celebration.
If you are a huge fig fan who looks forward to getting figs to make incredibly delicious fig desserts, get ready: they have a short season.
Jump to:
- Fig and almond cake recipe
- Ingredients
- How to make fig and almond cake
- Expert Tips
- Recipe variations
- Storing and freezing
- Recipe FAQ
- Love fruit cakes? Try these next!
- Recipe card
- Comments
Start with the spiced fig and cinnamon Pavlova topped with fresh figs and pistachios.
Then try fig tart with hazelnut praline paste, and finally make the cutest fig tiramisu - another adorable summer treat.
Fig and almond cake recipe
- This fig and almond cake recipe is a simple and delicious one-bowl recipe.
- The cake is loaded with seasonal figs flavored with star anise and arranged in a beautiful pattern - just the perfect rustic cake.
- It is moist due to almond flour and the fig sauce's warm touch that combines a beautiful red wine aroma and caramel taste.
- The heavenly, delicious fig sauce is a creation of the Israeli-British chef Yotam Ottolenghi.
Ingredients
Get a quick overview of the necessary ingredients. For precise measurements and instructions, refer to the recipe card.
- Butter: Use softened unsalted butter (not melted butter) to make the dessert. Take it out of the fridge one to two hours before you start.
- Brown sugar: Use golden brown or dark brown sugar. You can replace it with light brown muscovado or turbinado sugar.
- Honey: Your favorite brand will work perfectly for the recipe. Read more about how to liquify honey if needed.
- Almond flour: Use fine ground Anthony's almond flour or coarse powder of the almond meal to make the cake; they all will yield the same tasteful result. Alternatively, make ground almonds yourself: process natural raw almonds, for example, Marcona almonds, in a food processor.
- Vanilla extract:Use one of the best Madagascar Bourbonvanilla extractas the most full-flavored among other vanilla extracts. Or usealcohol-free vanilla flavorinstead.
- Ground star anise: Use a store-bought ground star anise or make it yourself. Just grind the whole star anise (both seed and pod) in a spice grinder or mortar and pestle. Replace ground star anisewith ground cinnamon if you prefer.
- Baking powder: Use aluminum-freebaking powder. The baking powder loses effectiveness after about half of the year, so use it fresh.
- Fresh figs: The seasonal ripe figs are the best. Use Black Mission figs or combine them with other varieties of figs.
- Red wine: Use your favorite brand of red wine.
- Greek yogurt: Use plain Greek yogurt to accompany the dessert. You can substitute plain Greek yogurt for sour cream or homemade whipped cream while serving the dessert.
- Eggs: Use large eggs at room temperature to make the recipe.
- Flour: The recipe calls for all-purpose flour.
How to make fig and almond cake
Step 1. Heat oven to 350°F (175°C). Butter and line the bottom and sides of an 8-inch (20 cm) Le Creuset springform pan with parchment paper.
Step 2. To make the cake batter, place butter, honey, and brown sugar in the bowl of a stand mixer and beat on medium speed until smooth (photo 1).
Step 3. Low speed of the mixer and gradually add eggs, mixing the egg mixture until hom*ogeneous.
Step 4. In a separate mixing bowl, weigh and mix almond flour, all-purpose flour, salt, baking powder, and ground anise.
Step 5. With the mixer on low speed, slowly add the almond flour mixture to the batter, mixing until combined. Add vanilla extract and slightly mix (photo 2).
PHOTO 1
PHOTO 2
Step 6. Pour batter into the prepared lined tin and level the top with a spoon or a rubber spatula (photo 3).
Step 7. Cut each fig vertically into four long wedges. Arrange figs on top of the cake, cut sides up, going in concentric circles (photo 4).
Pro tip: Make sure to slightly immerse figs into the almond batter but not to overlap.
PHOTO 3
PHOTO 4
Step 8. Bake for about 40 to 50 minutes. Check the cake's readiness by inserting a toothpick into it: it's done if it comes out clean (photo 5).
Step 9. Remove the cake from the oven, and cool down before removing it from the cake tin.Place on a wire rack, then transfer to a cake stand.
Step 10. To make the fig sauce, place white sugar in a saucepan and heat until the sugar starts to caramelize.
Step 11. Remove the pot from heat, and carefully add red wine (be careful since it might splash).
Step 12. Bring the pan to medium heat again and let the caramel dissolve in the wine. Finally, add fig quarters and toss them around just warming up (photo 6).
PHOTO 5
PHOTO 6
To serve,slice the cake. Spoon a generous dollop of Greek yogurt over or aside from every cake slice and pour the fig sauce on top. Or simply dust the cake with powdered (icing) sugar.
Expert Tips
- Beat the cake batter with an electric mixer or a hand whiskif you do not have a stand mixer.
- Use a regular 8-inch (20 cm) round cake pan instead of a springform pan and precut circle cake pan liners to facilitate the removal of the cake.
- While making the fig sauce,do not use a wooden spoon or spatula. Instead, swirl the saucepan over the stove.
Recipe variations
- Fruits: Replace fresh figs with stone fruit such as plums, peaches, and apricots. Even pears or appleswork in this recipe.
- Flavorings: Replace vanilla extract with dark rum, a ¼-1/2 teaspoon of almond extract, lemon, or orange zest.
- Poached figs in red wine: If you don't have time for a red wine fig sauce, dust the cake with icing sugar or finish with a drizzle of honey or maple syrup.
- Serving: Substitute plain Greek yogurt for sour cream or homemade whipped cream while serving the dessert.
Storing and freezing
Store fig and almond cake in an airtight container or covered with plastic wrap in the refrigerator for a couple of days.
Can you freeze it? It is not recommended to freeze this cake.
Recipe FAQ
How to use fresh figs in baking
Don't peel or cook fresh figs before baking: they will bake beautifully in the oven. Just wash figs, dry them, cut them into quarters, or slice them lengthwise into thin pieces.
Do you peel figs for baking?
Fresh figs have dark purple skin that hides a delicious pulp. You do not need to peel the fruit since the outer skin is edible. Do not cook them before baking either: they will bake beautifully in
Can you substitute fresh figs for dried ones?
This recipe has not been tested with dried figs, so use fresh figs to make this delicious seasonal dessert layered with fresh fruit.
Love fruit cakes? Try these next!
- Plum Pavlova
- Fresh fruit cake
- German fruit flan
- Ottolenghi Louise cake
- Or browse all the fruit recipes.
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Recipe card
Fresh Fig And Almond Cake
Fresh fig and almond cake is an amazingly easy one-bowl dessert made with fresh figs and served with a dollop of Greek yogurt and poached figs in red wine. It is a decadent summer cake perfect for afternoon tea and any celebration.
- Author: Irina Totterman
- Total Time: 1 hour, 20 minutes
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: British
Ingredients
Scale
For the cake:
- 3.5 oz (100 g) butter
- ⅔ cup + 5 teaspoons (155 g) brown sugar
- 1 tablespoon liquid honey
- ¼ cup (60 g) eggs, room temperature - see note #1
- 1 cup + 2 teaspoons (100 g) almond flour
- 1 cup + 2 teaspoons (130 g) all-purpose flour
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground star anise
- 1 teaspoon baking powder
- 10 fresh figs
For the poached figs:
- 3 tablespoons granulated sugar
- 6 tablespoons red wine
- 6 fresh figs
For serving:
- 5.3 oz (150 g) Greek yogurt
- powdered (icing) sugar
* If needed, please refer to Baking Conversion Charts.
**Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
Instructions
- Preheat oven to 350°F (175°C). Butter and line the bottom and sides of an 8-inch (20 cm) springform pan with parchment paper.
- To make the cake batter, place softened butter, honey, and brown sugar in the bowl of a stand mixer and beat until smooth. Low speed of the mixer and gradually add eggs, mixing until hom*ogeneous.
- In a separate bowl, weigh and mix almond flour, all-purpose flour, salt, baking powder, and ground anise.
- With the mixer on low speed, slowly add the almond flour mixture to the batter, mixing until combined. Add vanilla extract and slightly mix.
- Pour batter into the prepared pan and level the top with a spoon or a rubber spatula.
- Cut each fig vertically into four long wedges. Arrange figs on top of the cake, cut sides up, going in concentric circles. Make sure to slightly immerse figs into the batter but not to overlap.
- Bake for about 40 to 50 minutes. Check the cake's readiness by inserting a toothpick into the cake: it's done if it comes out clean.
- Remove the cake from the oven, and cool down before taking it out of the mold.
- To make the poached figs, place sugar in a small saucepan and heat until the sugar starts to caramelize.
- Remove the pot from heat, and carefully add red wine (be careful since it might splash).
- Bring the pan to medium heat again and let the caramel dissolve in the wine. Add fig quarters and toss them around, just warming up.
- To serve, slice the cake. Spoon a generous dollop of Greek yogurt over or aside from every cake slice and pour the sauce with poached figs on top. Or simply dust the cake with powdered (icing) sugar.
Notes
- 60 g eggs are approximately equal to 1 whole extra-large chicken egg (eggshell removed).
- Beat the cake batter with an electric mixer or a hand whiskif you do not have a stand mixer.
- To make ground star anise, grind the whole star anise (both seed and pod) in a spice grinder or mortar and pestle. Rr replace ground star anise with ground cinnamon.
- Use a regular can pan andprecut circle cake pan linersto facilitate the removal of the cake.
- While making the fig sauce, do not use a spoon or spatula. Instead, just swirl the saucepan over the stove.
- The cake is best eaten on the day it is made. Store leftover cake covered in plastic wrap in the refrigerator for two days.
Nutrition
- Serving Size: 1 slice
- Calories: 429
- Sugar: 42.9 g
- Sodium: 113 mg
- Fat: 17.6 g
- Saturated Fat: 7.2 g
- Carbohydrates: 64.3 g
- Fiber: 5.5 g
- Protein: 6.7 g
- Cholesterol: 55 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The figgy sauce recipe was adapted fromhttps://ottolenghi.co.uk/. The cake recipe was originally published on September 01, 2018. It has been updated with new photos, content, and changes to the recipe to make it even better.
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About Irina Totterman
I'm Irina, an experienced home baker with over 30 years of expertise and the blogger behind Baking Like a Chef (since 2018), where I share baking recipes, tips, and tricks. My recipes have been featured in the renowned French Chef Simon and Le Journal des Femmes.
Reader Interactions
Comments
Dannii says
What a lovely light and fresh cake. I know my husband would love this.
See Also60+ Vegan Instant Pot RecipesVegan Spinach & Cream Cheese Stuffed Pasta Shells - Crock-Pot RecipeEasy Skordalia Recipe [best Greek garlic potato dip]40 Incredible Vegan Dessert Recipes★★★★★
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Jeannette says
Boy, do I miss the fig tree we used to have in our backyard! This recipe takes me way back and now I want to get some to try out this wonderful cake! Thanks for sharing, Irina!
★★★★★
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Irina | Baking Like a Chef says
Jeannette, you are welcome! I am in love with figs. I think of planting a fig tree in our backyard!
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Danielle Wolter says
This sounds like perfection. I was looking at the figs growing at my boyfriends parents this weekend and excited to get some. This would be the perfect recipe to use them in!
★★★★★
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Irina | Baking Like a Chef says
Danielle, this fig cake is so GOOD that you might become addicted!:)
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kim says
Love this recipe! It's so easy, tasty and my whole family gobbled it up!
★★★★★
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Jas @ All that's Jas says
Love figs and this cake is perfect as they are now in season and I love trying new recipes. Can't wait to try it!
★★★★★
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Irina | Baking Like a Chef says
Jas, happy baking and enjoy!
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Farah says
A beautiful flavor combination. Love the idea of topping with Greek Yogurt. Thank you for the recipe- I love any Ottolenghi dessert!
★★★★★
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Irina | Baking Like a Chef says
Farah, you are welcome! Enjoy!:)
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Valentina says
I love figs and this cake is SO pretty! It's even pretty before you put it in the oven. 🙂
★★★★★
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Irina | Baking Like a Chef says
Valentina, thank you. I agree with you regarding a picture of arranged figs before baking!
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Brian Jones says
This was absolutely delicious and the recipe was easy to follow, thank you!
★★★★★
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Irina | Baking Like a Chef says
Brian, I am happy to hear that you liked the recipe! It is amazing to know!
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Tisha says
Love how light this is and the flavor combo! So perfect!
★★★★★
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Irina | Baking Like a Chef says
Tisha, just enjoy!:)
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Jacqueline Debono says
I made this cake with figs I picked from the neighbouring farmer's tree! It was fabulous. I can't wait to make it again!
★★★★★
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Irina | Baking Like a Chef says
Oh, WOW! Jacqueline, thank you for letting me know that you loved the cake!
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Michelle Miller says
Two of my favorite fruits in one cake. Great combination! Looks super moist and delicious!
★★★★★
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Irina | Baking Like a Chef says
Michelle, this fig-almond combo is really great! I agree with you!
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Amanda Wren-Grimwood says
I have never baked with fresh figs but this cake is so gorgeous I am going to make it this weekend.
★★★★★
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Irina | Baking Like a Chef says
Amanda, happy baking and enjoy!
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Sylvie says
Almond cakes are probably one of my favourite, and top with fresh figs!? How delicious!! Cannot wait to try it
★★★★★
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Irina | Baking Like a Chef says
Sylvie, happy baking and enjoy! I appreciate your comment. Thanks.
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Aliso says
I love fresh figs but rarely buy or use them because I'm not sure what to do with them. This cake is beautiful, fresh, and delicious!
★★★★★
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Irina | Baking Like a Chef says
Aliso, here we go. You might enjoy other fig recipes on my blog!
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Adrianne says
Figs are one of my favourite fruits and this cake looks so pretty. I love that you have really honoured the fruit and it sounds like it would taste so good. Can't wait to try it. Cheers!
★★★★★
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Irina | Baking Like a Chef says
Adrianne, you will love the cake! Guaranteed!
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Anita says
Fresh figs are truly a treat when they are in season. I will be sure to bake this yummy cake when next I spot some nice looking figs at the market. 🙂
★★★★★
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Irina says
Thank you Anita! You will not be disappointed with the cake!:) Guaranteed!
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Angela says
I love baking with figs! This is the perfect recipe. So easy to make and the almond and fig pair together perfectly. YUM!
★★★★★
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Irina says
Angela, I agree with you regarding this fig and almond combo! Please, enjoy the recipe. Thanks for stopping by.
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Emily says
All of Yotam Ottolenghi's recipes I've tried have been so delicious, and this one is no exception! I love this yogurt almond cake so much!
★★★★★
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Irina says
Thank you very much, Emily! the ed wine Figgy sauce is so special here 🙂
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Pavani says
That is such a pretty looking cake. Love the use of fresh figs, and I am sure star anise must have added so much flavor. Thank you for sharing this fantastic recipe.
★★★★★
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Irina says
You are very welcome, Pavani! Please, enjoy the recipe.
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Bhawana says
With the name itself, this cake looks really tempting. I can vouch that fig cake must be delicious, having in tea time or evening snack.
★★★★★
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Irina says
This cake is one of my favorite summer cakes, Bhawana. Please, enjoy the recipe.
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Shanna says
This cake looks like such a delicious combination. I can not wait to try this with my family tomorrow. It is another great recipe, as usual.
★★★★★
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Irina says
Thank you very much for your kind words, Shanna.
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Grace says
Hello! I wondered if it's OK to make this cake a day in advance or is it better fresh?
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Irina says
Hi Grace, thank you for your interest in the recipe. I surely love fresh baking, but this cake is Ok to make a day ahead. Please, be sure to make a figgy sauce. It is so worth making!!!
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Ilana Saks says
Hi. I just baked (and ate 😋) this cake. It was delicious, but it was a little gooey. Is that how it's supposed to be, or did I do something wrong? Either way will definitely make it again.
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Irina says
Hi Ilana. Thanks for making the recipe. The texture of the cake is not gooey. So, it seems that it was something wrong while measuring ingredients or baking. All the recipes on the blog are created using gram measurements and then converted to US measurements. I always suggest using a kitchen scale while baking for high precision. Please, let me know how your second baking attempt goes/went.
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Annabelle Michael says
Hello, thank you for this recipe. Do you believe this recipe can sub oil for butter?
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Irina says
Hello Annabelle, I have not made this cake recipe with oil, but you can try to replace butter with oil. You should use 80 g (gram!) of oil instead of 100 g of butter (this is the rule to replace butter with oil).
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Annabelle says
Hi, wondering how this would go using GF flour? Recipe looks so yum!
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Irina says
Hello Annabelle, I've never tried to make this cake with GF flour, but I think it should work with GF all-purpose flour or blend. If you make try it, please, let me know! Happy baking!
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Katie Williams says
I made the cake this afternoon. It went well. I had to make a couple of adjustments, but I am very pleased with the results. I marinated the figs in Amaretto to enhance the almond flavor. I had 90 grams of egg and needed to use it all. The batter was so stiff I also put in the fig juice/amaretto. I had to use a 9-inch pan and ended up baking it for an hour. It smelled so good out of the oven. It tasted great, and this recipe is definitely a keeper.
★★★★★
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