Fresh Fig Almond Cake (Gluten & Free, No Refined Sugars)
- 4Â tablespoons Kerrygold butter, melted (plus butter for greasing pan). You could sub coconut oil for dairy free.
- 1 cup raw almonds (not blanched)
- ¼ cup coconut sugar
- ¼ cup gluten free flour blend. I use Bob’s Red Mill.
- ½ teaspoon baking powder
- ⅛ teaspoon cinnamon
- ⅛ teaspoon salt
- 3Â eggs, beaten
- 2 tablespoons honey
- ½ teaspoon almond extract
- 12 to 14 ripe figs
Directions
- Heat oven to 375 degrees. Butter a 9-inch pie pan; set aside. Put almonds and coconut sugar in a food processor and grind to a semi-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. (NOTE: do not add hot butter to eggs or it will cook the eggs. Allow melted butter to cool). 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. Bake for about 30 minutes, until golden outside and dry at center (test with toothpick). Cool before serving.
Frequently Asked Questions
Why are fresh figs best for this almond cake?
Fresh figs provide natural sweetness, moisture, and delicate texture that dried figs cannot replicate. When baked, ripe figs soften gently and release juices into the almond batter, enhancing flavor while preventing waste during peak fig season when they spoil quickly.
Can this fig almond cake be eaten for breakfast?
Yes, this almond fig cake works well for breakfast because it includes whole almonds, eggs, and fresh fruit for protein and healthy fats. It is lightly sweetened, making it more balanced than traditional desserts and suitable with coffee or tea in the morning.
Is this fig cake suitable for gluten free diets?
This recipe is gluten free when made with a certified gluten free flour blend. Ground almonds form the base, creating a moist, tender crumb while avoiding wheat. A small amount of gluten free flour improves structure without compromising digestive comfort.
Can the butter be replaced with a dairy free option?
Butter can be replaced with coconut oil for a dairy free version. Coconut oil maintains richness and moisture while keeping the cake aligned with paleo or dairy sensitive eating patterns. The texture remains soft and balanced with this substitution.
How ripe should the figs be before baking?
Figs should be ripe yet slightly firm to the touch. Overripe figs may collapse and release too much liquid during baking. Halved figs placed cut side up hold their shape, caramelize slightly, and create a visually appealing, naturally sweet topping.
What makes this fig cake different from typical desserts?
Mary Vance emphasizes whole food baking using coconut sugar, honey, almonds, and seasonal fruit instead of refined flour and white sugar. This approach supports steadier blood sugar and better digestion while still delivering a rich, satisfying dessert experience.
When is the best time to serve this fig almond cake?
This cake is versatile and works for brunch, afternoon tea, or small gatherings. Its elegant appearance and balanced sweetness make it suitable for both casual meals and special occasions, especially during late summer when fresh figs are in season.
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