Delight in the Mediterranean-inspired almond fig cake – a perfect blend of nutty almonds and sweet, juicy figs, suitable for both experienced bakers and novices.
Key Almond Fig Cake Ingredients & Why
Almond flour, a staple in almond fig cakes, offers rich, nutty flavor and moist texture, often combined with all-purpose flour or as a gluten-free option.
All-purpose flour lends structure and aids the rise in select almond fig cake recipes.
Unsalted butter, for richness and flavor, works best at room temperature for smooth mixing.
Granulated sugar sweetens the batter, with extra often sprinkled on top for a delightful crunch and added sweetness.
Eggs act as a binding agent, ensuring ingredient cohesion and structural integrity.
Honey or maple syrup
Honey or maple syrup, sometimes used as natural sweeteners in lieu of or alongside sugar.
Baking powder, the leavening agent, facilitates the cake’s rise during baking.
Almond extract or vanilla extract
Almond or vanilla extract, commonly added for an enhanced almond essence in the cake.
Fresh, ripe figs, the standout element, bring sweet, fruity flavor and moisture to almond fig cakes.
Coconut oil, in certain recipes, serves as a healthier butter substitute, imparting moisture and a subtle coconut note.
Ground cinnamon, a typical spice, complements almond and fig flavors in almond fig cake recipes.
How Do You Make The Best Almond Fig Cake?
- Start by preheating the oven to 350F. Then, grease a 9-inch springform pan and line the bottom with parchment paper.
- Whip butter and sugar until fluffy in just 3-4 minutes. Use a stand mixer, electric beaters, or do it manually if you like.
- Mix in eggs individually, scraping the bowl as needed. Incorporate almond extract and cardamom for a perfectly balanced flavor.
- Mix all-purpose and almond flours, baking powder, and salt in a separate bowl for a well-blended mixture.
- Gently incorporate the flours and sour cream into the creamed butter-sugar mix, alternating with flour, starting and ending with it. Don’t overmix.
- After using a stand mixer, hand-stir the batter for even mixing before spreading it in your prepared pan.
- Top the batter with fig halves, cut side up, gently pressing them in. Evenly sprinkle 1 tablespoon of granulated sugar.
- Bake for 45-50 minutes until the cake is puffed, golden, and a toothpick inserted in the center comes out clean. If it starts browning too much, loosely tent it toward the end of baking.
- After baking, employ an offset spatula to loosen the cake edges, and then remove the springform sides within 5-10 minutes to prevent fig juice stickiness.
- Ensure it cools adequately before slicing to achieve the best results.
Pro Tips For Making Almond Fig Cake Recipe
- Choose ripe, juicy figs for the best flavor.
- Preheat your oven to 375°F (190°C) before starting.
- Mix almond meal, sugar, flour, baking powder, cinnamon, and salt in a bowl for even distribution.
- Enhance flavors with pure almond and vanilla extracts.
- Add Greek yogurt for moistness and compatibility with almond and fig flavors.
- Layer batter and figs for a delightful, textured cake.
- Sprinkle 2 tablespoons of sugar on top for a sweet, crunchy crust.
- Bake for 30-35 mins until golden and a toothpick comes out clean.
- Cool in the pan for 10 mins, then transfer to a rack.
- Serve with Greek yogurt or whipped cream for a creamy, tangy twist.
How to Store Almond Fig Cake
- Keep the cake on the counter under a glass dome.
- For up to three days, store the cake at room temperature in an airtight container or covered tightly; it’ll last slightly longer this way.
- If not eaten the same day, refrigerate the moist cake, tightly wrapped in plastic.
- Make the cake up to 4 days ahead, tightly wrap it, and store at room temperature.
- Store the moist cake at room temperature, lightly covered with foil to allow some air in.
Can You Freeze Almond Fig Cake?
- Cool the cake: After baking, let it fully cool on a wire rack.
- Wrap portions: Freeze individual servings by wrapping them in plastic to preserve moisture and prevent freezer burn.
- Bag it: Place wrapped portions in a freezer bag, removing excess air to prevent freezer burn.
- Label and date: Keep track of freshness by labeling the bag with the cake’s name and freeze date.
- Freeze for 3 months: Almond fig cake stays fresh in the freezer for up to 3 months.
- Thawing instructions:
- Remove from freezer: Take out desired cake portions and thaw in the fridge overnight.
- Room temperature: Let the cake reach room temperature to restore its texture and flavor.
- Enjoy: Slice and serve the almond fig cake on its own or with whipped cream or vanilla ice cream.
Frequently Asked Questions About Almond Fig Cake
Can I use underripe figs for almond fig cake?
Elevate figs that aren’t at their peak by incorporating them into a delectable almond fig cake through the baking process.
What temperature should I bake the almond fig cake at?
Begin by preheating your oven to 375°F (190°C), and then bake the cake until it achieves a delightful golden brown color, which typically takes around 30 minutes.
What size cake pan should I use for almond fig cake?
Opt for a 9-inch cake pan ideally, but if not, be mindful of potential baking time adjustments.
How should I finish the almond fig cake?
Elevate your baked cake by adding powdered sugar, a drizzle of honey, or a dollop of whipped cream for enhanced flavor and presentation.
Almond Fig Cake Recipe
- 1/2 cup unsalted butter, at room temperature
- 1 granulated sugar, plus more for sprinkling on surface of cake before baking. granulated sugar, plus more for sprinkling on surface of cake before baking.
- 3 3 large eggs, at room temperature
- 1 tsp almond extract
- 1 tsp ground cardamom
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream (you can substitute full fat yogurt)
- 12 ripe figs, sliced in half.
- Preheat to 350F, grease a 9-inch springform pan, and line with parchment.
- Achieve fluffy perfection by whipping the butter and sugar for 3-4 minutes. Whether you prefer a stand mixer, electric beaters, or a manual approach, the choice is yours.
- Gradually incorporate the eggs, one at a time, while ensuring to scrape the bowl as required. Then, seamlessly blend in the almond extract and cardamom.
- Combine all-purpose and almond flours in a separate bowl, then whisk them together with baking powder and salt for a perfect blend.
- Gradually blend the flours and sour cream into the creamed butter and sugar mixture. Start and finish with flour for a smooth mix. Be careful not to overbeat.
- Following the use of a stand mixer, I prefer giving the batter a final hand stir to ensure even incorporation before spreading it in your prepared pan.
- Place the fig halves, with their cut sides facing upwards, on the batter. Gently press them in, then evenly distribute 1 tablespoon of granulated sugar over the top.
- Bake for 45-50 minutes until puffed and golden. Check with a toothpick; it should come out clean (moist crumbs are okay). Tent the cake loosely if it browns too much near the end.
- To avoid stickiness, use an offset spatula to loosen the cake edges and remove the springform sides 5-10 minutes after baking.
- Cool before slicing for optimal outcome.