Almond Fig Cake

This tender cake is made with ground almonds and just a touch of flour for structure — though if you’re baking gluten-free, you can leave the flour out. The figs are arranged in a beautiful pattern on top, and as the cake bakes, they soften and turn jammy. Rustic yet elegant, it’s just the kind of cake to serve with coffee in the afternoon or as a simple dessert after dinner.

If you’re serving guests who don’t care for figs — or you’re simply not in the mood — you can leave them out. I’ve made it both ways, and without the figs, it’s every bit as lovely — simple, tender, and a bit reminiscent of a classic Italian Torta Margherita.

Prep Time:	Bake Time:
15 mins	40 - 45 mins
Total Time:	Serves:
55 - 60 mins	10

Ingredients

• 3/4 cup unsalted butter, softened, 170g

• 2/3 cup granulated sugar, 135g

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract, optional but adds depth

• 1 cup almond flour, 100g

• 1/2 cup all-purpose flour, 65g

• 1 teaspoon baking powder

• 1/4 teaspoon fine salt

• zest of 1 lemon or orange, optional, but lovely

• 6–8 ripe figs, halved or quartered

• 1–2 tablespoons turbinado sugar, for sparkle and crunch on top

• powdered sugar, honey drizzle, or sliced almonds, optional for garnish

Instructions

1. Preheat oven to 350°F (175°C). Butter and line an 8-inch round cake pan with parchment.

   
   

2. In a large bowl, beat butter and sugar with a hand mixer (or stand mixer) until light and fluffy, about 3 minutes.

   
   

3. Beat in the eggs one at a time, scraping the bowl. Stir in vanilla, almond extract, and citrus zest.

   
   

4. In a separate bowl, whisk almond flour, all-purpose flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined — don’t overmix.

   
   

5. Spread batter evenly into prepared pan. Arrange fig halves (cut side up) on top in a decorative pattern. Press them in just slightly. Sprinkle with turbinado sugar for sparkle.

   
   

6. Bake for 40–45 minutes, or until golden and a tester inserted into the center comes out clean. If figs release a lot of juice, the center might need an extra few minutes.

   
   

7. Let cool 15 minutes in the pan, then transfer to a wire rack. Dust with powdered sugar or drizzle with warm honey just before serving.