This dried fig and almond cake celebrates a handful of good ingredients. Sweet dried figs, brown sugar and almond meal create a cake that's moist, rich and gently rustic. It's equally at home alongside a cup of coffee or served for dessert with cinnamon cream.
Table of Contents
Recipe Snapshot
- 💬 What it is: A rustic butter cake with almond meal and dried figs, with a soft crumb and a subtle chewy edge
- ❤️ Why you'll love it: Dried figs and brown sugar give it a deep, almost caramel-like flavour
- 👨🍳 How to make it: Cream, mix, fold and bake - ready in about 45 minutes
- 👨🍳 Peter's tip: don't skip the cinnamon cream - it's what brings it together
Ingredients
Most of the ingredients will already be in your pantry. Dried figs and almond meal are what give this cake its character.
- Dried figs: Bring natural sweetness and a chewy texture.
- Almond meal: Keeps the crumb soft, rich and moist.
Love figs?
Then try my delicious fig and walnut bread - perfect for those cooler months.
How to Make It (Quick Overview)
Make the batter: Cream the butter, brown sugar and honey until pale and fluffy. Add the eggs one at a time, then gently fold through the dry ingredients until you have a smooth batter.
Assemble and bake: Spoon the batter into your cake tin, scatter over the dried figs and bake until golden. Use the skewer method to check it's done.
Peter's Tips
- Room temperature butter matters. If it's too cold, it won't cream properly and your batter will feel heavy instead of light.
- Don't overwork the batter once the flour goes in. Fold it through gently - that's what keeps the crumb soft.
- The figs will sink slightly as it bakes. That's normal and actually gives you a nicer texture through the cake.
- This cake is even better the next day. The almond meal keeps it soft and the flavours settle into something a little richer.
FAQ
Can I use fresh figs instead of dried?
You can, but the result will be different. Fresh figs have more moisture, which can change the texture. Dried figs give this cake its signature sweetness and slightly chewy finish.
Can I make this gluten free?
You can try using a good gluten free flour blend in place of the plain flour. The almond meal already does a lot of the work, so it should still turn out well.
How do I know when the cake is done?
Use the skewer method. Insert it into the centre - if it comes out clean, it's ready. The top should be nicely golden.
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Storage
- Keep in an airtight container at room temperature for 3-4 days. This is one of those cakes that actually improves on day two.
- Wrap slices well and freeze for up to 2 months. Defrost at room temperature for best texture.
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📖 Recipe
Dried Fig and Almond Cake
Conversions
Ingredients
- 70 g almond meal
- 70 g all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 110 g butter
- 110 g brown sugar
- 2 tablespoon honey
- 2 eggs
- 8 dried figs , cut into small thin, strips
Cinnamon Cream
- 240 ml heavy cream
- 2 tablespoon powdered sugar
- 1 teaspoon cinnamon , ground
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180C and line a 9" cake tin with baking paper.
- Combine almond meal, flour, salt and baking powder in one bowl and seta aside.70 g almond meal, 70 g all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder
- In a stand mixer, cream the butter, sugar and honey until pale and creamy.110 g butter, 110 g brown sugar, 2 tablespoon honey
- Add the eggs one at a time on low speed, ensuring each is well incorporated. Slowly fold in the dry mixture, spoonful by spoonful, until you have a smooth batter.2 eggs
- Spoon the batter into the tin, smooth the top, scatter the fig strips over the surface and bake for 25 minutes until golden. Use the skewer method to check it's done.8 dried figs cut into small thin, strips
- Allow to cool in the tin for 10 mins before removing and place on a cake rack to cool completely before serving with cinnamon cream
Cinnamon Cream
- Combine the cream, powdered sugar, cinnamon and vanilla in a bowl with a stand mixer. Beat on medium-high speed for 2-3 minutes until stiff peaks form. Serve immediately with the cake or refrigerate for up to 2 days.240 ml heavy cream, 2 tablespoon powdered sugar, 1 teaspoon cinnamon ground, 1 teaspoon vanilla extract
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Peter's Tips
- Use room temperature butter - this is key to getting a light batter. Cold butter won't cream properly and will affect the texture.
- Don't overmix once the flour goes in - fold gently to keep the crumb soft and tender.
- Slice the figs evenly - this helps them distribute better through the cake and avoids large heavy pockets.
- The figs will sink slightly - that's normal and gives you a nice texture throughout the cake.
- Check at 25 minutes - ovens vary, so use the skewer method and don't overbake.
- Make the cinnamon cream - it's not optional. It balances the sweetness and brings everything together.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?
Rate and Comment below!This post was first published in October 2011 and was updated with additional picas and information in May 2026.
Peter G says
Love this - thanks for sharing Peter!