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Fig and Almond Cake

  • Author: David Tanis, The New York Times
  • Total Time: 1 hour
  • Yield: 8 1x


This simple and delicious cake is modified slightly from the New York Times recipe.


Units Scale

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

14 ripe figs


Heat oven to 375 degrees F. Butter a 9-inch cake pan. You can also line and butter the bottom of the pan with parchment paper to ensure easy removal of the cake from the pan.

Put almonds and ¼ 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.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Cake
  • Cuisine: American


  • Calories: 282.99
  • Sugar: 25.78 g.
  • Sodium: 132.63 mg.
  • Fat: 16.45 g.
  • Saturated Fat: 4.86 g.
  • Carbohydrates: 34.45 g.
  • Fiber: 4.8 g.
  • Protein: 7.01 g.
  • Cholesterol: 76.43 g.

Keywords: figs, almonds