If you’re looking for a cake that’s a bit posher than your usual sponge, this Fig and Almond Cake might just be the star of your next afternoon tea. With figs so fancy they’re practically wearing bow ties and almonds that bring a lovely crunch, this bake is perfect for when you want to impress without breaking a sweat.
It’s moist, it’s fruity, and it’s just the right amount of indulgent—think of it as the James Bond of cakes. Now, let’s crack on before someone says, “Figs aren’t my jam” (because they’re a cake, obviously).
Just a bunch of Fig slices perfectly layered and caramelised in this epic Fig and Almond Cake!
Why I Love Using Figs
I really do find that even the fussiest of eaters love the sweet taste of figs. Whether it’s in fig rolls, in your own home baking or in this fig and almond cake, the sweetness paired with their chewy texture is almost reminiscent of confectionery.
Figs are a huge part of life in the Middle East. Growing up in Iran, I was able to sample the delicious figs straight from my grandmother’s garden. I still remember her fig trees, the branches heavy with fruit, just waiting for me to swoop by and devour them! I have to say; I still prefer the taste of fresh figs to any sweets I’ve discovered so far on my travels!
Figs are also fabulously nutritious and a good source of fibre, potassium, calcium, magnesium, iron, and vitamins A, B1, and B2. Regular consumption of figs or products containing figs can help with digestion, lower blood pressure, and improve heart health.
When I get my hands on good figs, I take the time to consider how to use them, so I really stretch them to their fullest potential. Jams, dried, fresh or baked into cakes are some of my favourite uses of figs, although I cannot say no to a beautiful grazing platter adorned with figs and cheeses!
For an indulgent treat, I have even been known to dip fresh figs in a homemade chocolate ganache for a decadent snack I might not be so willing to share!
Fresh Figs vs Tinned Figs
It’s no secret that I adore my kitchen garden and will always try to grow my own before nipping to the supermarket, yet with the glorious British weather and often catastrophic rain, we cannot always guarantee a crop of fresh figs.
Canned figs can often offer a decent substitute for fresh figs, but there are a few things you must consider when looking for tinned produce. Of course, dried figs are also an option; however, the sweetness can sometimes become overpowering since the absence of liquid greatly intensifies the sugar content of the fruit.
The biggest consideration is that your fresh figs are much, much more fragile when used in cooking and must be handled with great care to avoid them completely disintegrating.
Tinned figs will still be fragile yet will not be as impressive when served raw with meats and cheeses. However, when baking a larger piece of cheese topped with figs, your tinned figs are ideal!
Overall, your fig choice will depend on how you intend to use them, but just know when you reach for the figs, the outcome will be delicious!
The Ingredients for this epic Fig and Almond Cake!
The ingredients I’ve selected for this deliciously moist Fig and Almond cake are perfectly balanced to create a flavour and texture which is simply heavenly:
Figs: Arguably the star of the show, your figs should be plump, round and bursting with flavour. I’ve said to use eight, but I often purchase more for a little treat!
Almond flakes: The flavour of almonds is absolutely dreamy, and paired with the sweet flavour from the figs, you get the most wonderful cake. This flavour combination is seriously underrated, and I’m astounded that the big coffee chains have yet to combine them into a loaf cake!
Yoghurt: A little trick picked up from Central and Eastern Europe, adding yoghurt to your cakes gives moisture without soggy bottoms. Your cakes will be fluffy, light and exceptionally tempting!
Brown sugar: The brown sugar adds a slight caramel flavour that elevates the figs and almonds without overshadowing their flavours.
Step by Step:
- Preheat your oven to 170°C (fan) and line a cake tin with parchment paper.
- Melt two tablespoons of butter and pour it over the parchment paper, followed by sprinkling two tablespoons of brown sugar. It’s the cake equivalent of laying out the red carpet.
- Slice the figs and layer them neatly over the buttery, sugary base. Try not to eat too many figs at this stage (self-control, people).
- In a separate bowl, whip together the remaining butter and both sugars until light and fluffy. Think clouds, but tastier.
- Add the eggs one by one, followed by the vanilla extract, whisking until fully combined.
- Stir in the milk and yoghurt—this will keep your cake so moist that even Mary Berry would nod in approval.
- Gently fold in the flour, baking powder, and salt. Be gentle with the mixture like you’re handling your Gran’s finest china.
- Pour the batter over the fig layer and bake for 1 hour at 170°C, or until a skewer comes out clean.
- Let the cake cool in the tin for a few minutes before flipping it out—so those beautiful figs are now on top, looking like the crown jewels.
Serve with a nice cuppa or a dollop of cream, and voilà! You’ve got yourself a cake that’s as stylish as it is scrumptious.
Frequently Asked Questions
1. How can I keep the fig and almond cake fresher for longer?
To keep your fig and almond cake fresher for longer, cool it completely before storing it in an airtight container. For short-term storage, keep it at room temperature for a couple of days or refrigerate it if you need more time.
You can also freeze slices of the fig and almond cake, wrapped individually, for up to 2-3 months. A light glaze or syrup can help lock in moisture, and always let the cake return to room temperature before serving for the best taste.
2. Can I add more toppings like chocolate chips to the fig and almond cake?
Yes, you can definitely add more toppings like chocolate chips to your fig and almond cake! Chocolate pairs well with figs and almonds, adding a rich, sweet contrast. You can fold chocolate chips into the batter or sprinkle them on top before baking.
Just be careful not to overdo it—balance is key so that the figs and almonds still shine through. A handful of dark chocolate chips would work nicely in my fig and almond cake without overpowering the other flavours.
3. Should I use fresh figs or dried figs for this fig and almond cake?
For a fig and almond cake, fresh figs are ideal as they provide a juicy, soft texture and a naturally sweet flavour that balances beautifully with the cake. They also look visually appealing when layered on top.
However, if fresh figs aren’t available, you can use dried figs. Just soak them in warm water for about 15-20 minutes to rehydrate and soften them before adding to the cake. Fresh figs will give the best results for this fig and almond cake, but dried figs work in a pinch!
For more delicious treats, be sure to visit my desserts page and explore some of my all-time favourite recipes.
If you try this fig and almond cake at home, don’t forget to leave a comment or review! I’m always happy to help if you have any questions while making the recipe. Your feedback is always appreciated.
Feel free to tag me on Pinterest or Instagram so I can see your creations! It truly makes my day to see you re-creating my recipes, and it inspires me to keep bringing you more tasty dishes to share with your loved ones.
And, of course, this is the perfect place to stay in touch—I always enjoy hearing from you!
Love, Nelly 🙂
Other Sweet Treats to Tempt You
- Cardamon Rose Date Suhoor Oatmeal
- 10 Minute Chocolate Date Truffle
- Flourless Chocolate Cake
- Apple Streusel Handpie
- Easy to Make Homemade Chocolate Bark
- Apricot Jam with Cardamon
- Pistachio Rose Baklava Cake
- Easy Sourdough Banana Bread Muffins
Delicious Fig and Almond Cake
Ingredients
Instructions
Instructions
-
Preheat your oven to 170°C (fan) and line a cake tin with parchment paper. Slice the figs and layer them neatly over the buttery, sugary base. Try not to eat too many figs at this stage (self-control, people).
-
In a separate bowl, whip together the remaining butter and both sugars until light and fluffy. Think clouds, but tastier.
-
Add the eggs one by one, followed by the vanilla extract, whisking until fully combined.
-
Stir in the milk and yoghurt—this will keep your cake so moist that even Mary Berry would nod in approval.
-
Gently fold in the flour, baking powder, and salt. Be gentle with the mixture like you’re handling your Gran’s finest china.
-
Pour the batter over the fig layer and bake for 1 hour at 170°C, or until a skewer comes out clean.
-
Let the cake cool in the tin for a few minutes before flipping it out—so those beautiful figs are now on top, looking like the crown jewels.
