Print

Ottolenghi Fig and Almond Cake

Fig and almond cake on a serving platter.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 23 reviews

Ottolenghi fig and almond cake is an easy one-bowl dessert made with fresh figs, served with a dollop of Greek yogurt and poached figs in red wine. It is a moist summer cake perfect for afternoon tea and any celebration.

Ingredients

Scale

For the cake:

  • 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

For the poached figs: 

  • 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

  1. Preheat oven to 350°F (175 °C). Butter and line the bottom and sides of an 8-inch (20 cm) springform pan with parchment paper.
  2. To make the cake batter, place softened butter, honey, and brown sugar in the bowl of a stand mixer and beat until smooth. Run the mixer at low speed and gradually add the eggs, mixing until homogeneous.
  3. In a separate bowl, weigh and mix almond flour, all-purpose flour, salt, baking powder, and ground anise.
  4. With the mixer on low speed, slowly add the almond flour mixture to the batter, mixing until combined. Add vanilla extract and slightly mix.
  5. Pour batter into the prepared pan and level the top with a spoon or a rubber spatula.
  6. Cut each fig vertically into four long wedges. Arrange figs on top of the cake, cut sides up, going in concentric circles. Make sure the figs are slightly immersed in the batter, but don't overlap.
  7. 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.
  8. Remove the cake from the oven and cool it before unmolding. 
  9. To make the poached figs, place the sugar in a small saucepan and heat until it starts to caramelize.
  10. Remove the pot from the heat and carefully add red wine (be careful, as it might splash).
  11. Bring the pan to medium heat again and let the caramel dissolve in the wine. Add the fig quarters and toss to warm them through.
  12. To serve, slice the cake. Spoon a generous dollop of Greek yogurt over or alongside each cake slice, and pour the poached fig sauce on top. Or dust the cake with powdered (icing) sugar.

Notes

  1. 60 g of eggs are approximately equal to 1 whole extra-large chicken egg (eggshell removed).
  2. Beat the cake batter with an electric mixer or a hand whisk if you do not have a stand mixer.
  3. 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.
  4. Use a regular can pan and pre-cut circle cake pan liners to make removal easier.
  5. While making the fig sauce, do not use a spoon or spatula. Instead, swirl the saucepan over the stove. 
  6. The cake is best eaten on the day it is made. Store leftover cake, covered with plastic wrap, in the refrigerator for 2 days. 

Nutrition

Find it online: https://www.bakinglikeachef.com/fig-yogurt-almond-cake-yotam-ottolenghi/