Fig and Almond Cake Recipe

Fig and Almond Cake

A soft cake with a consistency close to a clafoutis, a good choice for an afternoon tea or coffee. This delightful recipe is known as Moelleux aux Figues Fraiches et aux Amandes, a summer favorite from the Provence when the figs are ripe and bursting with flavor.

Yield: 8 slices

Time: 45 minutes


  • 10-12 ripe figs, quartered (if you have very small figs half them)
  • 4 Tbsp butter, melted, plus butter for greasing pan
  • 1 cup (100 g) almond flour
  • 1/4 cup (50 g) sugar plus 2 tablespoons
  • 1/4 cup (30 g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • grated rind of an orange
  • 1/8 tsp salt
  • 3 large eggs, beaten
  • 2 Tbsp honey
  • 1/2 tsp almond extract
  • 2 Tbsp confectioners sugar for sprinkling


Heat oven to 375°F/190°C.

Stem figs and cut them into quarters. Place quarters on kitchen towels and sprinkle them with 2 tablespoons of sugar. Butter and flour 9″ (22 cm) springform cake pan and set aside. In a bowl, mix almond flour, all-purpose flour, sugar, baking powder, cinnamon, grated orange rind, and salt. Set aside.

In another bowl, whisk together eggs, melted butter, honey, and almond extract. Add almond flour mixture to the egg mixture. Beat until batter is just mixed. Do not overmix. Pour mixture into a cake pan. Arrange fig quarters on top of it in a pattern of your choice and bake for 30 minutes, or until golden outside and dry at the center when probed with a toothpick.

Dust cake with confectioners sugar just before serving.  A dollop of whipped cream or Greek yogurt on the side is quite nice.

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