Say 'Yes' to this fig cake recipe and make fresh fig and almond cake - an amazingly easy one-bowl dessert. It is a decadent summer cake with a dollop of Greek yogurt and red wine figgy sauce - perfect for afternoon tea.
If you are a huge fig fan who looks forward to getting figs to make incredibly delicious fig desserts, get ready: they have a short season.
Start with French Fig And Cinnamon Pavlova spiced with cinnamon and topped with fresh figs and pistachios.
Then try Fig Tart With Hazelnut Praline flavored with hazelnut praline and sprinkled with almonds, also with figs as the primary focus. The cutest Fig Tiramisu is another adorable summer treat.
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Finally, if sweets do not bring you joy, you may want to try Savoury Breakfast Muffins loaded with ham and figs.
Why you should try this recipe
- This almond cake recipe is simple and delicious. It is a one-bowl cake: do not count a bowl to weigh and mix dry ingredients.
- It is loaded with seasonal figs flavored with star anise and arranged in a beautiful pattern - just the perfect rustic cake.
- The cake is moist due to almond flour and the figgy sauce's warm touch that combines a beautiful red wine aroma and caramel taste.
- The heavenly delicious figgy sauce is a creation of the Israeli-British chef Yotam Ottolenghi.
Ingredients
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.
- Butter: use softened unsalted butter (not melted butter) to make the dessert. Take it out of the fridge one to two hours before you start.
- Brown sugar: use golden brown or dark brown sugar. You can replace it with light brown muscovado sugar.
- Honey: your favorite brand will work perfectly for the recipe.
- Almond flour: use any almond flour or almond meal to make the cake; they all will yield the same tasteful result. My favorite one is Anthony's Almond Flour.
Also, you can make ground almonds yourself. Just process natural raw almonds, for example, Marcona almonds, in a food processor.
- Vanilla extract: the best is Madagascar Bourbon Pure vanilla extract since it is the most full-flavored among other vanilla extracts. Use alcohol-free vanilla flavor instead or replace with ½ teaspoon almond extract if desired.
- Ground star anise: use a store-bought ground star anise or make it yourself. Just grind the whole star anise (both seed and pod) in a spice grinder or mortar and pestle. Replace ground star anise with ground cinnamon if you prefer.
- Baking powder: aluminum-free baking powder is preferable to use. The baking powder loses effectiveness after about half of the year, so use it fresh.
- Fresh figs: the seasonal ripe figs are the best. Use Black Mission figs or combine them with other varieties of figs.
- Red wine: use your favorite brand of red wine.
- Greek yogurt: use plain Greek yogurt to accompany the dessert. You can substitute plain Greek yogurt for sour cream while serving the dessert.
- Eggs: use large eggs at room temperature to make the recipe.
- Flour: the recipe calls for all-purpose flour.
Recipe variations
- If you are out of fig season, replace them with stone fruit such as plums, peaches, and apricots. Even pears or apples work in this recipe.
- If you don't have time for a figgy sauce, dust the cake with icing sugar or finish with a drizzle of honey or maple syrup.
- No Greek yogurt on hands? Make sugar-free whipped cream.
How to make fig and almond cake
Heat oven to 350 degrees F/175 degrees C. Butter and line the bottom and sides of an 8-inch (20 cm) springform round cake pan with parchment paper.
To make the cake batter, place butter, honey, and brown sugar in the bowl of a stand mixer and beat on medium speed until smooth (photo 1).
Low speed of the mixer and gradually add eggs, mixing the egg mixture until homogeneous (photo 2).
In a separate mixing bowl, weigh and mix almond flour, all-purpose flour, salt, baking powder, and ground anise.
With the mixer on low speed, slowly add almond flour mixture to the batter, mixing until combined.
Add vanilla extract and slightly mix (photo 3). Pour batter into the prepared pan and level the top with a spoon or a rubber spatula (photo 4).
Cut each fig vertically into four long wedges. Arrange figs on top of the cake, cut sides up, going in concentric circles.
Make sure to slightly immerse figs into the almond batter but not to overlap (photo 5).
Bake for about 40 to 50 minutes. Check the cake's readiness by inserting a toothpick into it: it's done if it comes out clean (photo 6).
Remove the cake from the oven, cool down before removing it from the cake tin. Place on a wire rack, then transfer to a cake stand.
While the cake bakes, make the figgy sauce. Place white sugar in a saucepan and heat until sugar starts to caramelize.
Remove the pot from heat, and carefully add red wine (be careful since it might splash).
Then bring the pan to medium heat again and let the caramel dissolve in wine. Finally, add fig quarters and toss them around just warming up (photo 7).
To serve the fig cake, spoon a generous dollop of Greek yogurt over or aside from every cake slice and pour the figgy sauce on top (photo 8). Or dust the cake with powdered (icing) sugar.
Expert Tips
- Beat the cake batter with an electric mixer or a hand whisk if you do not have a stand mixer.
- Use a regular can pan instead of a springform pan and precut circle cake pan liners to facilitate the removal of the cake.
- While making the figgy sauce, do not use a wooden spoon or spatula. Instead, swirl the saucepan over the stove.
Storing and freezing
To store - You can keep the cake in an airtight container in the refrigerator for a couple of days.
To freeze - It is not recommended to freeze this cake.
Recipe FAQ
Don't peel, and don't cook fresh figs before baking: they will bake beautifully in the oven. Just wash figs, dry them, cut them into quarters, or slice them lengthwise into thin pieces.
Fresh figs have dark purple skin that hides a delicious pulp. You do not need to peel the fruit since the outer skin is edible. Do not cook them before baking either: they will bake beautifully in
This recipe has not been tested with dried figs, so use fresh figs to make this delicious seasonal dessert layered with fresh fruit.
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Recipe card
Fresh Fig And Almond Cake Recipe
Say 'Yes' to this fig cake recipe and make fresh fig and almond cake - an amazingly easy one-bowl dessert. It is a decadent summer cake served with a dollop of Greek yogurt and red wine figgy sauce. It is definitely a hit for a fig lover!
- Total Time: 1 hour, 20 minutes
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: British
Ingredients
For the cake:
- 3.5 oz (100 g) butter
- ⅔ cup + 5 teaspoons (155 g) brown sugar
- 1 tablespoon honey
- ¼ cup (60 g) eggs (see note #1)
- 1 cup + 2 teaspoons (100 g) almond flour
- 1 cup + 2 teaspoons (130 g) all-purpose flour
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground star anise
- 1 teaspoon baking powder
- 10 fresh figs
For the figgy sauce:
- 3 tablespoons granulated sugar
- 6 tablespoons red wine
- 6 fresh figs
For serving:
- 5.3 oz (150 g) Greek yogurt
- powdered (icing) sugar
* If needed, please refer to Baking Conversion Charts.
**Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
Instructions
- Preheat oven to 350 degrees F/175 degrees C. Butter and line the bottom and sides of an 8-inch (20 cm) springform round cake pan with parchment paper.
- To make the cake batter, place butter, honey, and brown sugar in the bowl of a stand mixer and beat until smooth. Low speed of the mixer and gradually add eggs, mixing until homogeneous.
- In a separate bowl, weigh and mix almond flour, all-purpose flour, salt, baking powder, and ground anise. With the mixer on low speed, slowly add the almond flour mixture to the batter, mixing until combined. Add vanilla extract and slightly mix. Pour batter into the prepared pan and level the top with a spoon or a rubber spatula.
- Cut each fig vertically into four long wedges. Arrange figs on top of the cake, cut sides up, going in concentric circles. Make sure to slightly immerse figs into the batter but not to overlap.
- Bake for about 40 to 50 minutes. Check the cake's readiness by inserting a toothpick into the cake: it's done if it comes out clean. Remove the cake from the oven, and cool down before taking it out of the mold.
- To make the figgy sauce, place sugar in a saucepan and heat until sugar starts to caramelize. Remove the pot from heat, and carefully add red wine (be careful since it might splash). Then bring the pan to medium heat again and let the caramel dissolve in wine. Finally, add fig quarters and toss them around, just warming up.
- To serve, spoon a generous dollop of Greek yogurt over or aside from every cake slice and pour the figgy sauce on top. Or dust the cake with powdered (icing) sugar.
Notes
- 60 g eggs approximately equal to 1 whole extra-large chicken egg (eggshell removed).
- Beat the cake batter with an electric mixer or a hand whisk if you do not have a stand mixer.
- To make ground star anise, grind the whole star anise (both seed and pod) in a spice grinder or mortar and pestle.
- Replace ground star anise with ground cinnamon.
- Use a regular can pan and precut circle cake pan liners to facilitate the removal of the cake.
- While making the figgy sauce, do not use a spoon or spatula. Instead, just swirl the saucepan over the stove.
- The cake is best eaten on the day it is made. Store leftover cake covered in plastic wrap in the refrigerator for a couple of days.
Nutrition
- Serving Size: 1 slice
- Calories: 429
- Sugar: 42.9 g
- Sodium: 113 mg
- Fat: 17.6 g
- Saturated Fat: 7.2 g
- Carbohydrates: 64.3 g
- Fiber: 5.5 g
- Protein: 6.7 g
- Cholesterol: 55 mg
Keywords: fig cake, fresh fig cake, fig and almond cake, fig cake recipe, fig cake with almonds
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The figgy sauce recipe was adapted from https://ottolenghi.co.uk/. The cake recipe was originally published on September 01, 2018. It has been updated with new photos, content, and changes to the recipe to make it even better. All posted pictures are mine.
Dannii says
What a lovely light and fresh cake. I know my husband would love this.
★★★★★
Jeannette says
Boy, do I miss the fig tree we used to have in our backyard! This recipe takes me way back and now I want to get some to try out this wonderful cake! Thanks for sharing, Irina!
★★★★★
Irina | Baking Like a Chef says
Jeannette, you are welcome! I am in love with figs. I think of planting a fig tree in our backyard!
Danielle Wolter says
This sounds like perfection. I was looking at the figs growing at my boyfriends parents this weekend and excited to get some. This would be the perfect recipe to use them in!
★★★★★
Irina | Baking Like a Chef says
Danielle, this fig cake is so GOOD that you might become addicted!:)
kim says
Love this recipe! It's so easy, tasty and my whole family gobbled it up!
★★★★★
Jas @ All that's Jas says
Love figs and this cake is perfect as they are now in season and I love trying new recipes. Can't wait to try it!
★★★★★
Irina | Baking Like a Chef says
Jas, happy baking and enjoy!
Farah says
A beautiful flavor combination. Love the idea of topping with Greek Yogurt. Thank you for the recipe- I love any Ottolenghi dessert!
★★★★★
Irina | Baking Like a Chef says
Farah, you are welcome! Enjoy!:)
Valentina says
I love figs and this cake is SO pretty! It's even pretty before you put it in the oven. 🙂
★★★★★
Irina | Baking Like a Chef says
Valentina, thank you. I agree with you regarding a picture of arranged figs before baking!
Brian Jones says
This was absolutely delicious and the recipe was easy to follow, thank you!
★★★★★
Irina | Baking Like a Chef says
Brian, I am happy to hear that you liked the recipe! It is amazing to know!
Tisha says
Love how light this is and the flavor combo! So perfect!
★★★★★
Irina | Baking Like a Chef says
Tisha, just enjoy!:)
Jacqueline Debono says
I made this cake with figs I picked from the neighbouring farmer's tree! It was fabulous. I can't wait to make it again!
★★★★★
Irina | Baking Like a Chef says
Oh, WOW! Jacqueline, thank you for letting me know that you loved the cake!
Michelle Miller says
Two of my favorite fruits in one cake. Great combination! Looks super moist and delicious!
★★★★★
Irina | Baking Like a Chef says
Michelle, this fig-almond combo is really great! I agree with you!
Amanda Wren-Grimwood says
I have never baked with fresh figs but this cake is so gorgeous I am going to make it this weekend.
★★★★★
Irina | Baking Like a Chef says
Amanda, happy baking and enjoy!
Sylvie says
Almond cakes are probably one of my favourite, and top with fresh figs!? How delicious!! Cannot wait to try it
★★★★★
Irina | Baking Like a Chef says
Sylvie, happy baking and enjoy! I appreciate your comment. Thanks.
Aliso says
I love fresh figs but rarely buy or use them because I'm not sure what to do with them. This cake is beautiful, fresh, and delicious!
★★★★★
Irina | Baking Like a Chef says
Aliso, here we go. You might enjoy other fig recipes on my blog!
Adrianne says
Figs are one of my favourite fruits and this cake looks so pretty. I love that you have really honoured the fruit and it sounds like it would taste so good. Can't wait to try it. Cheers!
★★★★★
Irina | Baking Like a Chef says
Adrianne, you will love the cake! Guaranteed!
Anita says
Fresh figs are truly a treat when they are in season. I will be sure to bake this yummy cake when next I spot some nice looking figs at the market. 🙂
★★★★★
Irina says
Thank you Anita! You will not be disappointed with the cake!:) Guaranteed!
Angela says
I love baking with figs! This is the perfect recipe. So easy to make and the almond and fig pair together perfectly. YUM!
★★★★★
Irina says
Angela, I agree with you regarding this fig and almond combo! Please, enjoy the recipe. Thanks for stopping by.
Emily says
All of Yotam Ottolenghi's recipes I've tried have been so delicious, and this one is no exception! I love this yogurt almond cake so much!
★★★★★
Irina says
Thank you very much, Emily! the ed wine Figgy sauce is so special here 🙂
Pavani says
That is such a pretty looking cake. Love the use of fresh figs, and I am sure star anise must have added so much flavor. Thank you for sharing this fantastic recipe.
★★★★★
Irina says
You are very welcome, Pavani! Please, enjoy the recipe.
Bhawana says
With the name itself, this cake looks really tempting. I can vouch that fig cake must be delicious, having in tea time or evening snack.
★★★★★
Irina says
This cake is one of my favorite summer cakes, Bhawana. Please, enjoy the recipe.
Shanna says
This cake looks like such a delicious combination. I can not wait to try this with my family tomorrow. It is another great recipe, as usual.
★★★★★
Irina says
Thank you very much for your kind words, Shanna.
Grace says
Hello! I wondered if it's OK to make this cake a day in advance or is it better fresh?
Irina says
Hi Grace, thank you for your interest in the recipe. I surely love fresh baking, but this cake is Ok to make a day ahead. Please, be sure to make a figgy sauce. It is so worth making!!!
Ilana Saks says
Hi. I just baked (and ate 😋) this cake. It was delicious, but it was a little gooey. Is that how it's supposed to be, or did I do something wrong? Either way will definitely make it again.
Irina says
Hi Ilana. Thanks for making the recipe. The texture of the cake is not gooey. So, it seems that it was something wrong while measuring ingredients or baking. All the recipes on the blog are created using gram measurements and then converted to US measurements. I always suggest using a kitchen scale while baking for high precision. Please, let me know how your second baking attempt goes/went.
Annabelle Michael says
Hello, thank you for this recipe. Do you believe this recipe can sub oil for butter?
Irina says
Hello Annabelle, I have not made this cake recipe with oil, but you can try to replace butter with oil. You should use 80 g (gram!) of oil instead of 100 g of butter (this is the rule to replace butter with oil).
Annabelle says
Hi, wondering how this would go using GF flour? Recipe looks so yum!
Irina says
Hello Annabelle, I've never tried to make this cake with GF flour, but I think it should work with GF all-purpose flour or blend. If you make try it, please, let me know! Happy baking!