Fig Cake With Almond And Honey – Easiest Recipe Ever

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Fig Cake With Almond And Honey – Easiest Recipe Ever:- You can use a 9-inch pan instead of a pie pan if you don’t have one. This snack cake is rich but light, with honey, cinnamon, and Greek yogurt. The easy cake is great as a light, homemade dessert or a snack in the afternoon.



Fig Cake With Almond And Honey – Easiest Recipe Ever

Don’t have any ripe figs on hand? No problem! Just mix in 1 cup of chopped dried figs instead. If you don’t have persimmons, cherries, or pears, you can use other sliced seasonal fruits instead.




For The Cake
  • 1 cup (100 g) almond flour
  • ½ cup (60 g) all-purpose flour (standard or gluten free)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  •  cup Greek yogurt, plus more for serving
  •  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)


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  • Get ready. Arrange a rack in the centre of the oven and preheat to 350°F. Lightly oil a 9-inch fluted tart pan (or a 9-inch round cake pan) and line the bottom with a round of parchment paper.


  • Combine the dry ingredients. Whisk together the almond flour, all-purpose flour, cinnamon, baking soda, and salt in a medium mixing bowl. Use the whisk to break up any clumps in the almond flour.


  • Combine the wet ingredients. In a separate large mixing bowl, whisk together the Greek yogurt, olive oil, honey, and eggs until fully combined.
  • Make the batter. Add the flour mixture to the yogurt mixture and fold with a silicone spatula until combined and smooth.


  • Add the toppings. Scrape the batter into the prepared pan and smooth the top with a spatula. Scatter the figs over the top of the cake, lightly pressing them into the batter. Sprinkle the top with the sliced almonds and granulated sugar (if using).


  • Bake. Set the tart pan on a baking sheet and bake for 35 to 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top of the cake will be golden brown and the sides should pull away from the edge of the pan slightly.


  • Cool. Allow the cake to cool completely in the pan on a wire rack. If your tart pan has a false bottom, push the bottom of the pan to separate the cake from the edge of the pan, then carefully slide the cake onto a plate. If you used a cake pan, run a butter knife along the side of the cake, and carefully transfer the cake onto a plate.


  • Serve. When the cake has cooled completely, slice and serve at room temperature with extra figs, a dollop of Greek yogurt, and a drizzle of honey.



To guarantee that the figs are distributed uniformly throughout the cake, it is imperative that you slice them into small pieces. In order to make a gluten-free version of this cake, you can use various gluten-free flours in place of almond flour. A nice finishing touch may be achieved by just before serving the cake by drizzling a small bit of additional honey over the top of it.




  • Store at room temperature in an airtight container or covered tightly for up to three days, or in the refrigerator for up to five days.
  • To freeze, double wrap the completely cooled cake tightly in plastic wrap or foil. Freeze for up to three months. Thaw covered, in the refrigerator overnight or on the counter for about one hour.





    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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