Fresh Fig Cake with Almonds

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Moist and crumbly Fresh Fig Cake with almond flour, brown sugar, and olive oil. Earthy and nutty, with a caramel-like sweetness!

Prep Time20

Cook Time50

Course: Dessert

Cuisine: Greek, Mediterranean

Keyword: cake, Oven baked

Servings:

Calories: 266kcal

250 grams (4-5 large) figs
150 grams (1½ cups) almond flour + 1½ tablespoons to sprinkle on top
125 grams (1 cup) all-purpose flour may use gluten-free all-purpose flour instead
2 teaspoons baking powder
½ teaspoon salt
3 large eggs
200 grams (1 cup) brown sugar
80 ml (⅓ cup) olive oil
1 teaspoon vanilla or almond extract
2 tablespoons brandy or scotch, almond liquor, or orange juice for non alcoholic
icing sugar or honey to serve with

Preheat oven to 170°C / 340°F.
Whisk together the almond flour, all-purpose flour, baking powder, and salt. Set aside.
Beat eggs with sugar on high speed using an electric mixer with the whisk attachment on. Beat until thickened and foamy.
Pour in the olive oil gradually while you continue beating.
Add the vanilla extract and the flour mixture in batches. Lastly, pour in the cognac.
Transfer the cake batter to an oiled 9-inch cake pan.
Dust with the 1½ tablespoons of almond flour on top.
Slice figs into 3-4 pieces each and place them on top.
Bake for 45-50 minutes on the lower rack, or until the cake sets and a toothpick inserted in the center of the cake comes out clean. The top of the cake will look a bit moist because of the figs.
If the cake gets too much color too soon, drop the oven temperature to 160°C / 320°F.
Cool the cake to room temperature.
Dust with icing sugar or drizzle with honey on top.
Cut into 12 pieces and enjoy!