Best 9 Fig And Almond Cake Recipes

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For lovers of unique and flavorful desserts, the fig and almond cake stands as a culinary masterpiece, tantalizing taste buds with its harmonious blend of sweet and nutty flavors. This delightful treat, originating from the Mediterranean region, has captured the hearts of dessert enthusiasts worldwide. Whether you're a seasoned baker seeking a new challenge or a novice cook eager to explore delectable flavors, this article will guide you through the journey of creating the perfect fig and almond cake. We'll unveil the secrets behind its delectable taste, provide step-by-step instructions, and offer tips for achieving that perfect balance of flavors.

Here are our top 9 tried and tested recipes!

FIG AND ALMOND CAKE



Fig and Almond Cake image

Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. When you cut into it, the flesh is bright and juicy and the taste is ethereal.

Provided by David Tanis

Categories     dessert

Time 1h

Yield 1 9-inch cake

Number Of Ingredients 11

4 tablespoons butter, melted, plus butter for greasing pan
1 cup natural raw almonds (not blanched)
1/4 cup sugar, plus 2 tablespoons for sprinkling
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
3 eggs, beaten
2 tablespoons honey
1/2 teaspoon almond extract
12 to 14 ripe figs

Steps:

  • Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
  • In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
  • Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.

FIG AND ALMOND CAKE



Fig and Almond Cake image

Provided by Deborah

Categories     Cakes

Time 45m

Number Of Ingredients 10

1 Cup Almond Meal
1/4 Cup Sugar, Plus 2 Tablespoons
1/4 Cup All-purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Ground Cinnamon
Pinch of Salt
3 Eggs At Room Temperature, Lightly Beaten
4 Tablespoons Butter, Melted & Cooled
1/2 Teaspoon Almond Extract
8 Fresh Figs

Steps:

  • Preheat oven to 375 degrees F. and lightly grease a 9-inch fluted pan.
  • In one bowl, toss together the almond meal, sugar, all purpose flour, baking powder, cinnamon, and salt.
  • In another bowl, whisk together the eggs, butter, and almond extract.
  • Dump the dry ingredients into the wet, and whisk just until mixed.
  • Pour the batter into the prepared pan.
  • Remove the stem from each fig, then cut in half.
  • Arrange the figs cut side up over the batter, pushing the figs gently into the batter.
  • Sprinkle the remaining 2 tablespoons of sugar over the figs, then bake for about 30 minutes or until the cake is set in the center.
  • Cool to room temperature before serving.

FIG AND ALMOND CAKE



Fig and Almond Cake image

Alas, I don't think it will stay warm enough for my figs to ripen this year, but someday I hope to make this cake, courtesy of the New York Times, by David Tanis.

Provided by duonyte

Categories     Dessert

Time 1h

Yield 1 9-inch tart

Number Of Ingredients 12

4 tablespoons butter, melted
1 cup raw almonds (not blanched)
1/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
3 eggs, beaten
2 tablespoons honey
1/2 teaspoon almond extract
12 -14 ripe figs
2 tablespoons sugar

Steps:

  • Heat oven to 375 degrees F. Butter a 9-inch fluted tart pan or pie pan; set aside.
  • Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder.
  • Add flour, baking powder, cinnamon and salt; pulse to combine.
  • In a mixing bowl, whisk together eggs, melted butter, honey and almond extract.
  • Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
  • Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter.
  • Sprinkle figs with 2 tbl.sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.

Nutrition Facts : Calories 2427.3, Fat 134.3, SaturatedFat 39.8, Cholesterol 680.1, Sodium 1567.9, Carbohydrate 280.2, Fiber 33.5, Sugar 214.8, Protein 56.3

ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM



Almond Cake with Fig Filling and Maple Buttercream image

Provided by Food Network

Time 40m

Yield 24 cupcakes

Number Of Ingredients 21

1/2 cup unsalted butter
1/4 cup shortening
4 large eggs
2 cups superfine sugar
2 3/4 cups cake flour
3/4 cup almond flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup warm milk
Fig Filling, recipe follows
Maple Buttercream, recipe follows
1/2 cup sliced almonds, toasted
10 ripened black figs
3/4 cup sugar
1/2 cup honey
3 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup unsalted butter
7 cups powdered sugar, divided
3/4 cup non-dairy whipping cream
1 tablespoon maple extract

Steps:

  • Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
  • In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
  • Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds.
  • Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
  • Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds.
  • Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving.
  • In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup.

FIG AND ALMOND TART



Fig and Almond Tart image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 tablespoons sugar, plus 1 tablespoon
1 lemon, zested
1/4 teaspoon fine sea salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled and cut into 1/2-inch pieces
3 tablespoons ice water
3 1/2 ounces almond paste, at room temperature, cut into 1/2-inch pieces
1/3 cup mascarpone cheese, at room temperature
1 teaspoon vanilla extract
2 tablespoons honey
6 large or 12 small fresh figs, sliced, stems removed or 20 dried figs, reconstituted *see Cook's Note
1/4 cup apricot jam

Steps:

  • Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
  • In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
  • Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
  • Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
  • Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.

FIG AND ALMOND TART



Fig and Almond Tart image

Provided by Julia Reed

Categories     dessert, side dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 16

Softened butter for greasing pan
8 tablespoons unsalted butter, melted and cooled
1/2 cup sugar
1/8 teaspoon almond extract
1/8 teaspoon vanilla extract
Pinch of salt
1 1/4 cups, plus 1 tablespoon, unbleached, all-purpose flour
2 tablespoons ground unblanched almonds
1/2 cup heavy cream
1 large egg, lightly beaten
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 tablespoons raw full-flavored honey, like lavender
1 tablespoon superfine flour, like Wondra
1 1/2 pounds fresh figs, halved lengthwise (don't peel)
Confectioners' sugar

Steps:

  • Preheat oven to 375 degrees. Butter sides and bottom of a 9-inch tart pan with a removable bottom or a springform pan and set aside.
  • For the crust: In a large bowl combine melted butter and sugar and blend with a wooden spoon. Add extracts, salt and flour and stir to form a soft, cookielike dough. Do not let it form into a ball. Transfer the dough to the center of the tart pan. Using your fingers, press the dough evenly onto the bottom and sides. (It will be quite thin.) If using a springform pan, press the dough 1 1/2 inches up the sides. Bake until the dough is slightly puffy and set, about 12 to 15 minutes. Remove from the oven and sprinkle almonds on the crust.
  • For the filling: In a medium bowl, combine the cream, egg, extracts and honey and whisk to blend. Whisk in the flour. Starting just inside the edge of the tart shell, neatly overlap the figs, cut side up, at a slight angle. Make two or three concentric circles, working toward the center, and fill the center with the remaining figs.
  • Rewhisk the cream mixture and pour evenly over the fruit. Place the tart in the center of the oven with a baking sheet on the rack below to catch any drips. Bake until the filling is firm and the pastry a deep golden brown, about 50 or 60 minutes. Remove and sprinkle with confectioners' sugar just before serving.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 20 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 54 milligrams, Sugar 29 grams, TransFat 1 gram

FIG & ALMOND BUNDT CAKE



Fig & Almond Bundt Cake image

Fresh figs, almonds make this a wonderfully sweet and rich cake. No frosting needed. If you want you can dust with powdered sugar.

Provided by Rita1652

Categories     Breads

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 cup whole toasted almond
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup fresh orange juice
1 cup finely chopped fresh fig

Steps:

  • Grease and flour a 9-inch Bundt pan.
  • In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
  • Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
  • In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
  • Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.

Nutrition Facts : Calories 513.4, Fat 24.2, SaturatedFat 2.9, Cholesterol 46.5, Sodium 160.3, Carbohydrate 66.8, Fiber 3, Sugar 33.6, Protein 9.3

ALMOND, BLACK PEPPER AND FIG CAKE WITH TAMARIND GLAZE



Almond, Black Pepper and Fig Cake With Tamarind Glaze image

This cake celebrates the sweet, jamlike texture of juicy ripe figs against the backdrop of a fragrant almond cake, with a sweet-and-sour tamarind glaze as contrast. As the cake bakes, the fresh figs release their juices, which begin to caramelize and take on the flavor of black pepper. Tellicherry black peppercorns and long pepper, if available, are wonderful options to explore for their unique aromas. Frozen fresh figs will also work in this cake. Just remember to thaw them to room temperature and drain off any excess liquid before using. And, make sure to use tamarind paste, not concentrate. Thick, syrupy concentrates lack the fruity flavor of tamarind and carry a noticeable artificial aftertaste.

Provided by Nik Sharma

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 15

1/2 cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the baking dish
12 to 14 fresh ripe figs
1 teaspoon freshly ground black pepper
1 1/2 cups/300 grams granulated sugar, plus 2 tablespoons
2 cups/225 grams blanched almond flour
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 large eggs, chilled
1 cup/240 milliliters full-fat plain, unsweetened Greek yogurt
1 teaspoon almond extract
1 cup/125 grams confectioners' sugar
2 tablespoons tamarind paste (not concentrate)
1 teaspoon olive oil

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with a little butter.
  • Trim and discard the stalks from the figs. Slice the figs in half lengthwise, and place them in a small bowl. Sprinkle the pepper and 2 tablespoons sugar over the figs, and toss to coat well.
  • In a large mixing bowl, whisk the flours, baking powder, baking soda and salt. Sift twice through a fine mesh sieve to remove any clumps and return to the large bowl. In a medium bowl, whisk melted butter, 1 1/2 cups sugar, eggs and yogurt until smooth and combined. (It will be very thick.) Whisk in the almond extract.
  • Make a small well in the center of the dry ingredients, and pour in the whisked liquid ingredients. Using an outward-to-inward circular motion, fold with a spatula until the mixtures are completely combined, and no visible flecks of dry ingredients remain. Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Top the cake with the sliced figs with the cut sides facing up.
  • Bake cake until the surface is golden brown and the figs release their juices and turn slightly caramelized, about 1 hour, rotating halfway through baking. If it's browning too quickly, loosely tent the cake with foil. The cake is done when a skewer inserted in the center of the cake comes out clean. Remove the baked cake and let cool for 15 minutes.
  • As the cake cools, prepare the tamarind glaze: In a medium bowl, whisk the confectioners' sugar, tamarind paste and oil until smooth. If the glaze is too thick, it can be thinned by adding a teaspoon or two of water.
  • Once the cake has cooled for 15 minutes, pour the glaze over, and serve warm or at room temperature. Refrigerate any leftovers and eat within 3 days.

LITTLE FIG & ALMOND CAKES



Little fig & almond cakes image

A super-quick cupcake recipe for an 'anytime' sponge - they go as well with a cup of morning coffee as they do with a scoop of ice cream for dessert

Provided by Good Food team

Categories     Afternoon tea, Dessert, Snack

Time 1h

Yield Makes 10

Number Of Ingredients 9

175g self-raising flour
175g butter , softened
175g golden caster sugar
175g ground almond
1 tbsp rosewater
3 large eggs
5 ripe figs
handful flaked almonds
icing sugar , to serve (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with muffin cases. Tip the flour, butter, caster sugar, ground almonds, rose water and eggs into a food processor and blitz until completely combined, scraping down the side and blitzing again if you need to.
  • Divide the batter between the muffin cases, then halve the figs through the stalks and finely slice each half. Fan a sliced fig half over each and press down gently. Scatter over the flaked almonds, then bake the cakes for 40 mins until puffed up and golden. Remove from the tin and leave to cool on a wire rack. Serve dusted with icing sugar, if you like.

Nutrition Facts : Calories 414 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • For a richer flavor, use full-fat cream cheese and butter.
  • If you don't have a food processor, you can chop the almonds by hand.
  • Be sure to grease and flour the baking pan before adding the batter.
  • To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before serving.

Conclusion:

Fig and almond cake is a delicious and elegant dessert that is perfect for any occasion. With its moist and flavorful crumb, and its sweet and nutty topping, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this fig and almond cake a try.

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