Delicious Fig and Almond Cake
Description
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).
Ingredients
- 8 whole figs
- Three eggs
- 1 1/2 cups flour
- 1 1/4 tsp baking powder
- 230 butter g
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 100 almond g flakes
- 2 tsp vanilla extract
- 1 tsp salt
- 1/2 cup milk
- 1/2 cup yoghurt
Instructions
- 1
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).
- 2
In a separate bowl, whip together the remaining butter and both sugars until light and fluffy. Think clouds, but tastier.- 3
Add the eggs one by one, followed by the vanilla extract, whisking until fully combined.- 4
Stir in the milk and yoghurt—this will keep your cake so moist that even Mary Berry would nod in approval.- 5
Gently fold in the flour, baking powder, and salt. Be gentle with the mixture like you’re handling your Gran’s finest china.- 6
Pour the batter over the fig layer and bake for 1 hour at 170°C, or until a skewer comes out clean.- 7
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. - 2
Instructions