Easy Fig and Honey Almond Cake

If you love figs, this is the fig and honey cake for you! This easy-to-make almond cake is super moist but not too sweet. And it’s full of that beautiful fig flavor.

Fig and Honey Cake Recipe

I love figs on pretty much anything, including oatmeal, pizza, and salads. They are also so good as an appetizer with some fresh burrata cheese and prosciutto and drizzled with some balsamic syrup. Yum!

And of course, they also go great in cakes!

For this one, I paired the figs with almond flour and honey to elevate the flavor. And it bakes up super moist and flavorful (and not too sweet).

Eat it plain or top it with fresh honey whipped cream (and some more fresh figs!).

Fig and Honey Cake Ingredients:

To make this easy honey cake with figs, here’s what you’ll need:

• SUGAR
• GROUND ALMOND FLOUR
• ALL-PURPOSE FLOUR
• BAKING POWDER
• CINNAMON
• KOSHER SALT
• EGGS
• UNSALTED BUTTER, melted and slightly cooled
• HONEY: I used mild clover honey for this recipe. Wildflower honey would also work well.
• ORANGE ZEST
• ALMOND EXTRACT
• RIPE FIGS: You can use any variety. I used about 15 figs.
• OPTIONAL TOPPINGS: Garnish with honey whipped cream (recipe below) and some almond slices, if desired.

Step-by-Step Instructions:

• PREP: Preheat the oven to 350 degrees. Butter or oil a 9″ cake or tart pan.
• MIX TOGETHER DRY INGREDIENTS: Add the sugar, flours, baking powder, cinnamon, and salt to a bowl and set aside.
• COMBINE WET INGREDIENTS: In another bowl, whisk together the eggs, butter, honey, and almond extract.
• COMBINE: Add the dry ingredients to the wet ingredients. Add the zest and mix until just combined. And add the batter to your prepared pan.
• ADD THE FIGS: Cut the figs in half or into quarters (make sure to remove the stem). Place the pieces into your pan, cut side up, and sprinkle them with sugar.
• BAKE: Bake until the cake is golden brown and your tester comes out clean, about 30 minutes. If your cake’s top starts to darken before the cake is done, add a loose-fitting tin foil tent.
• COOL & SERVE: Allow the cake to cool to room temperature before removing it from the pan. Top with whipped cream and fresh figs, if using, and drizzle with some honey.

HELPFUL BAKING TOOLS

Recipe Tips

• PAN SIZE: I used a 9″ cake pan for this cake. But I’ve also made it in a 9″ loose bottom tart pan (see the photo below). Both work great. If you use a 9″ cake pan, make sure to spray the pan with cooking oil (I use coconut), then line it with parchment paper, then spray the parchment paper. This ensures that the cake won’t stick to your pan!
• COOL FULLY: Also, make sure your cake has cooled before trying to remove it from either pan. Otherwise, your cake will fall apart when you are trying to remove it.
• KEEP TOP FROM BURNING: If the top of your cake starts to darken before it’s done baking, just add a loose-fitting aluminum foil tent to the top of the cake.
• SERVING SUGGESTIONS: This cake tastes better when it’s served the same day as it’s baked. It tastes great with no topping but it’s also great with honey whipped cream (recipe below), regular whipped cream, or ice cream.

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Easy Fig and Honey Cake

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5 from 2 reviews

• Author: Laura | Growing Up Cali
• Total Time: 45 minutes
• Yield: 8–10 servings 1x

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Description

This moist fig and honey cake makes a great fall dessert but it’s also great for breakfast!

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Ingredients

Units USM Scale 1x2x3x

For Cake:

• 1/4 cup sugar, plus extra for sprinkling on top of the cake
• 3/4 cup finely ground almond flour
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon cinnamon
• 1/8 teaspoon kosher salt
• 3 eggs, beaten
• 4 tablespoons butter, melted and slightly cooled (1/2 stick)
• 2 tablespoons honey
• 1/2 teaspoon almond extract
• 1 tablespoon fresh orange zest, about one orange
• 15 ripe figs, clean with stems removed

For Whipped Cream:

• 1/2 cup chilled heavy cream
• 1 tablespoon honey
• Pinch of sea salt

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Instructions

For the Cake:

1. PREP: Preheat the oven to 350 degrees. Butter or oil a 9″ cake or tart pan.
2. MIX TOGETHER DRY INGREDIENTS: Add the sugar, flours, baking powder, cinnamon, and salt to a bowl and set aside.
3. COMBINE WET INGREDIENTS: In another bowl, whisk together the eggs, butter, honey, and almond extract.
4. COMBINE: Add the dry ingredients to the wet ingredients. Add the zest and mix until just combined. And add the batter to your prepared pan.
5. ADD THE FIGS: Cut the figs in half or into quarters (make sure to remove the stem). Place the pieces into your pan, cut side up, and sprinkle them with sugar.
6. BAKE: Bake until the cake is golden brown and your tester comes out clean, about 30 minutes. If your cake’s top starts to darken before the cake is done, add a loose-fitting tin foil tent.
7. COOL & SERVE: Allow the cake to cool to room temperature before removing it from the pan. Top with whipped cream and fresh figs, if using, and drizzle with some honey.

For the Whipped Cream:

1. Add the cream to a clean mixing bowl and mix until the cream has soft peaks. 
2. Add the honey and salt and mix until combined.

Notes

• KEEP TOP FROM BURNING: If the top of your cake starts to darken before it’s done baking, just add a loose-fitting aluminum foil tent to the top of the cake.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Bake

Note: You can also make this cake in a 9-inch loose bottom tart pan (see below).