Ottolenghi Fig and Almond Cake (Fresh Fig Cake)

Name: Ottolenghi Fig and Almond Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8
Cuisine: British
Ingredients: 3.5 oz (100 g) butter; 2/3 cup + 5 teaspoons (155 g) brown sugar; 1 tablespoon liquid honey; 1/4 cup (60 g) eggs, room temperature - 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; 3 tablespoons granulated sugar; 6 tablespoons red wine; 6 fresh figs; 5.3 oz (150 g) Greek yogurt; powdered (icing) sugar

Modified: May 1, 2023 · Published: Aug 12, 2021 by Irina Totterman · This post may contain affiliate links · 52 Comments

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Quick Summary: This Ottolenghi-inspired fig and almond cake is an easy one-bowl dessert made with fresh figs, almond flour, and a hint of star anise. You beat the batter, arrange fig wedges on top in circles, and bake until golden. Serve with Greek yogurt and warm red wine-poached figs, or simply dust with powdered sugar.

If you are a fig fan, start with the spiced fig and cinnamon Pavlova topped with fresh figs and pistachios. Then try fig tart with hazelnut praline paste, and finally make the cutest fig tiramisu, another adorable summer treat.

Fig and almond cake on a serving platter.

What is Ottolenghi's fig and almond cake?

This fig and almond cake is a delicious summer dessert made with fresh seasonal figs flavored with star anise and arranged in a beautiful pattern. Created by Israeli-British chef Yotam Ottolenghi, it combines simple ingredients with rich, memorable flavors. The fig sauce, made with red wine and caramel, adds a warm, sweet finish.

A single slice of fig and almond cake on a dessert plate.

Why you'll love this recipe

Here is why you will love this fig and almond cake:

One bowl and easy: the batter comes together quickly with almond flour and pantry staples.
Moist and tender: almond flour keeps the crumb soft, while fresh figs add natural sweetness.
Ottolenghi-inspired: the red wine-poached fig sauce, adapted from Yotam Ottolenghi, turns a simple cake into a dessert.
Rustic and pretty: fig wedges arranged in circles bake into a naturally elegant top, no decorating skills needed.
Perfect for fig season: a great way to use ripe summer figs for afternoon tea or a celebration.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

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 or turbinado sugar.

Honey: Your favorite brand will work perfectly for the recipe. Read more about how to liquify honey if needed.

Almond flour: Use fine-ground Anthony's almond flour or coarse almond meal; either will yield the same tasty result. Alternatively, make ground almonds yourself: process natural raw almonds, for example, Marcona almonds, in a food processor.

Vanilla extract: Use one of the best Madagascar Bourbon vanilla extracts, as it is the most full-flavored among other vanilla extracts. Or use alcohol-free vanilla flavor instead.

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: Use aluminum-free baking powder. Baking powder loses effectiveness after about half a 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 or homemade whipped cream while serving the dessert.

Eggs: Use large eggs at room temperature.

Flour: The recipe calls for all-purpose flour.

Slices of fig and almond cake with plain yogurt and fig sauce on plates.

Equipment

Here are the tools you need to make this fig and almond cake:

8-inch (20 cm) springform or round cake pan
Parchment paper
Stand mixer or electric hand mixer
Mixing bowls and a rubber spatula
Small saucepan (for the red wine fig sauce)
Wire cooling rack

How to make fig and almond cake

Step 1. Heat oven to 350°F (175°C). Butter and line the bottom and sides of an 8-inch (20 cm) Le Creuset springform pan with parchment paper.

Step 2. 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).

Step 3. Run the mixer at low speed and gradually add the eggs, mixing until the egg mixture is homogeneous.

Step 4. In a separate mixing bowl, weigh and mix almond flour, all-purpose flour, salt, baking powder, and ground anise.

Step 5. With the mixer on low speed, slowly add the almond flour mixture to the batter, mixing until combined. Add the vanilla extract and mix briefly (photo 2).

Butter and brown sugar mixture in a bowl.

PHOTO 1

PHOTO 2

Step 6. Pour the batter into the prepared, lined tin and level the top with a spoon or rubber spatula (photo 3).

Step 7. Cut each fig vertically into four long wedges. Arrange figs on top of the cake, cut sides up, going in concentric circles (photo 4).

Pro tip: Make sure to slightly immerse figs into the almond batter but not to overlap.

PHOTO 3

Fig quarters over the cake batter in a mold.

PHOTO 4

Step 8. 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 5).

Step 9. Remove the cake from the oven, and cool it down before removing it from the cake tin. Place on a wire rack, then transfer to a cake stand.

Step 10. To make the fig sauce, place the white sugar in a saucepan and heat until it starts to caramelize.

Step 11. Remove the pot from the heat and carefully add red wine (be careful, as it might splash).

Step 12. Bring the pan to medium heat again and let the caramel dissolve in the wine. Finally, add the fig quarters and toss to warm through (photo 6).

PHOTO 5

PHOTO 6

To serve, slice the cake. Spoon a generous dollop of Greek yogurt over or alongside each cake slice, then pour the fig sauce on top. Or dust the cake with powdered (icing) sugar.

Sliced fresh fig and almond cake on a serving platter.

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 8-inch (20 cm) round cake pan instead of a springform pan, and precut circle cake pan liners to make removal easier.
While making the fig sauce, do not use a wooden spoon or spatula. Instead, swirl the saucepan over the stove.

Recipe variations

Fruits: Replace fresh figs with stone fruit such as plums, peaches, and apricots. Pears or apples also work in this recipe.

Flavorings: Replace vanilla extract with dark rum, a ¼-1/2 teaspoon of almond extract, lemon, or orange zest.

Poached figs in red wine: If you don't have time for a red wine fig sauce, dust the cake with icing sugar or finish with a drizzle of honey or maple syrup.

Serving: Substitute plain Greek yogurt for sour cream or homemade whipped cream while serving the dessert.

Storing and freezing

Store the fig and almond cake in an airtight container or cover it with plastic wrap in the refrigerator for a couple of days.

Can you freeze it? The cake is best fresh, but it freezes well. Wrap it well, freeze for up to 1 month, then thaw and gently warm before serving. Add the fig sauce and yogurt after thawing.

Recipe FAQ

Is this an Ottolenghi fig and almond cake?
This recipe is inspired by Yotam Ottolenghi's fig, yogurt, and almond cake. The red wine-poached fig sauce is adapted from his version, with a few tweaks to the cake.

How do you use fresh figs in baking?
Do not peel or cook fresh figs before baking. Just wash and dry them, then cut them into quarters or slice them lengthwise. They soften and caramelize as the cake bakes.

Do you peel figs for baking?
No. Fig skin is thin and edible, so there is no need to peel them. Wash, dry, and slice the figs, then arrange them on the batter.

Can you substitute dried figs for fresh ones?
This recipe is designed for fresh, ripe figs, which give the cake its moist texture. It has not been tested with dried figs, so use fresh figs for the best result.

How do I make an old-fashioned or simple fig and almond cake?
For a simple version, skip the red wine fig sauce and dust the baked cake with powdered sugar or drizzle it with honey. The one-bowl almond batter with fresh figs on top is already a classic rustic cake.

What can I use instead of star anise?
Replace the ground star anise with the same amount of ground cinnamon for a warmer, more familiar flavor.

Can you freeze fig and almond cake?
The cake is best on the day it is made, but it can be frozen. Wrap it well, freeze for up to 1 month, then thaw and gently warm before serving. Add the fresh fig sauce and yogurt after thawing.

Love fruit cakes? Try these next!

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Recipe card

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, new content, and recipe changes to make it even better.

About Irina Totterman

I'm Irina, an experienced home baker with over 30 years of expertise and the blogger behind Baking Like a Chef (since 2018), where I share baking recipes, tips, and tricks. My recipes have been featured in the renowned French Chef Simon and Le Journal des Femmes.