FIG CAKE WITH ALMONDS AND HONEY
⏲ Prep time ⏲ Cooking time Difficulty level Portions
20 min 45 min ★★★☆☆ 10
Ingredients
Cake batter
• Fresh figs, halved or sliced — 350 g
• Plain flour — 220 g
• Ground almonds — 100 g
• Baking powder — 10 g
• Fine salt — 2 g
• Unsalted butter, softened — 150 g
• Caster sugar — 150 g
• Eggs — 150 g (≈3 medium)
• Greek yoghurt — 120 g
• Honey — 60 g
• Lemon zest — 4 g
• Vanilla extract — 3 g
Topping
• Flaked almonds — 50 g
• Honey (for drizzling) — 40 g
Cooking instructions
1. Prepare the batter
Preheat oven to 170°C. Line a 30×20 cm tray or round tin.
Cream butter and sugar until pale and fluffy.
Add eggs one at a time, then honey, yoghurt, lemon zest, and vanilla.
Mix flour, ground almonds, baking powder, and salt separately.
Fold dry ingredients into the wet mixture until smooth.
2. Assemble
Spread batter evenly in the tray.
Arrange fig slices on top (they will sink slightly during baking).
Scatter flaked almonds over the surface.
3. Bake
Bake 40–45 minutes, until golden and a skewer comes out clean.
While warm, drizzle with 40 g honey so it absorbs into the figs and almonds.
4. Cool & serve
Cool at least 20 minutes before slicing.
Serve warm or at room temperature.
Chef ’s Notes
• Ground almonds keep the crumb moist and prevent sogginess from the figs.
• Use ripe but firm figs—overripe ones collapse and leak too much juice.
• Honey choice matters: thyme or wildflower honey adds a floral depth.
• For extra richness, add 30 g chopped pistachios to the batter.
• Flavour twist: a pinch of cinnamon or cardamom works beautifully with figs.
• Serving idea: a spoon of Greek yoghurt or mascarpone balances the sweetness.
• Storage: keeps 2–3 days covered; flavours deepen by day two.
