Easy Spiced Fresh Figs Cake Recipe (gluten-free!)
Servings: 8 pieces
This easy spiced fig cake is full of warm, comforting flavors. Bursting with juicy fresh figs and spices, it's a simple dessert that is also gluten-free!
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Equipment
- 8-9 inch springform pan
Ingredients
For the toppings
- 4 fresh figs, trimmed and quartered lengthwise
- ¼ cup finely chopped walnuts
- 2 tbsp light brown sugar
For the cake
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup plain Greek yogurt
- ¼ cup extra-virgin olive oil
- 2 tsp vanilla extract
- 1 3/4 cups almond flour (not almond meal)
- 3/4 tsp ground cinnamon
- 3/4 tsp ground cardamom
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
Instructions
- Arrange the rack in the middle of the oven and preheat the oven to 350F.
- Trim and quarter the figs and set aside in a bowl.
- In a small bowl mix together the finely chopped walnuts and brown sugar and set aside.
- Line the bottom of a 8 or 9-inch springform pan with parchment paper. Then, coat the parchment paper and sides of the pan well with cooking spray or softened butter.
- To a large mixing bowl add the large eggs, sugar, plain Greek yogurt, olive oil and vanilla extract and whisk well until combined.
- To the wet ingredients add the almond flour, ground cinnamon, ground cardamom, baking powder and salt and whisk again until the batter is smooth and combined.
- Pour the batter into the prepared pan and level the top out with an off-set spatula (or back of a spoon). Sprinkle the top of the cake evenly with the walnut-brown sugar mixture. Then arrange the fig quarters, cut side up, around the cake (you don’t need to press the figs into the cake as they will gently sink as the cake bakes).
- Bake for 30-40 minutes until the cake is golden brown around the edges and a toothpick inserted in the center of the cake comes out clean.
- Set the cake pan on a cooling rack and let the cake cool fully in the cake pan. Once fully cooled, remove the outside ring of the springform pan, cut into slices and serve.
Notes
- If you don't have a springform pan, I recommend making this cake in a 9-inch square baking pan. It's important to line the cake pan up the sides with parchment paper for easy removal as this is a delicate cake.
- Icing sugar drizzle: If you’re looking for something visually impressive try my icing sugar drizzle: combine ⅔ cup icing sugar, 1 tablespoon melted butter, 1 tbsp milk, ½ tsp vanilla extract and pinch of salt (add a half tablespoon of milk for a looser icing).
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