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–+ servings
Dried fig and almond cake sliced on serving plate.
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Dried Fig and Almond Cake

A rustic butter cake made with almond meal and dried figs, with a soft crumb, subtle chew and a hint of caramel sweetness. Even better with cinnamon cream.
Course Dessert
Cuisine Australian
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8 serves
Calories 284kcal
Author Peter G

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
Metric - US Customary

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
  • 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 , 1 teaspoon vanilla extract

Notes

  1. Use room temperature butter – this is key to getting a light batter. Cold butter won’t cream properly and will affect the texture.
  2. Don’t overmix once the flour goes in – fold gently to keep the crumb soft and tender.
  3. Slice the figs evenly – this helps them distribute better through the cake and avoids large heavy pockets.
  4. The figs will sink slightly – that’s normal and gives you a nice texture throughout the cake.
  5. Check at 25 minutes – ovens vary, so use the skewer method and don’t overbake.
  6. Make the cinnamon cream – it’s not optional. It balances the sweetness and brings everything together.

Nutrition

Serving: 1serve (without cream) | Calories: 284kcal | Carbohydrates: 32g | Protein: 5g | Fat: 17g | Saturated Fat: 8g