• Emily Tyler

Fresh Fig and Almond Cake



Fresh figs baked into a moist almond cake - perfect for breakfast or an afternoon treat with a cup of tea or coffee. Choose soft ripe figs for the best result.



4 eggs, separated

½ cup sugar- divided in half

½ teaspoon almond extract


Dry ingredients - combine, stir and set aside

1½ half cups almond flour

1 teaspoon baking powder

½ teaspoon salt


Oil for preparing the pan


8 ripe figs, cut in half

½ cup sliced almonds

Powdered sugar


  1. Preheat the oven to 350 degrees

  2. Line the bottom of a 9” springform pan with parchment and coat with oil

  3. In a standing mixer, whip the egg whites until just foamy and gradually add ¼ cup of the sugar and whip until the whites hold a soft peak - set aside in a large bowl

  4. Using the same bowl (no need to wash) combine the egg yolks, sugar and almond extract and whip until the yolks become pale yellow about 3 minutes

  5. Using a large spatula, fold in the dry ingredients into the yolks

  6. Then fold in the egg whites

  7. Spoon batter into the prepared pan and smooth the top

  8. Place the figs, cut side up in a circular pattern, pushing them lightly into the cake batter

  9. Sprinkle with the slivered almonds

  10. Bake the cake for on a lined baking sheet for about 40 minutes

  11. Let the cake come to room temperature before removing it from the pan

  12. To serve, sprinkle with powdered sugar


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