Fig and Almond Cake

5.0 from 4 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Serves: 8


  • 3/4 cup almond flour
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 3 large egg
  • 4 tablespoon unsalted butter, melted
  • 2 tablespoon maple syrup (or honey)
  • 1/2 teaspoon vanilla extract (or almond extract)
  • 12 ripe figs
  • 1 tablespoon sugar, for sprinkling (optional)


  1. Preheat oven to 375 Fahrenheit (190 Celsius). Lightly brush a 9-inch cake pan with butter and coat with almond flour/all-purpose flour. Set aside. (Note 1)
  2. In a mixing bowl, sift together almond flour, all-purpose flour, sugar, baking powder, cinnamon, and salt.
  3. In a new mixing bowl, whisk eggs, melted unsalted butter, maple syrup (or honey), and vanilla extract (or almond extract). Add almond flour mixture to the bowl, and whisk for about 1 minute or until the batter is just mixed. Pour the cake batter into the prepared pan.
  4. Remove the stem from each fig, and cut it into half. Arrange figs over cake batter with the cut-side facing up. Optionally, sprinkle the fig with sugar.
  5. Bake in the preheated oven for 30 minutes, or until the cake is golden brown, and a cake tester comes out clean.
  6. Cool the cake completely before serving.


  • (1) You can use a 9-inch fluted tart pan or pie pan too since the cake is not a tall one.

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