Fresh Fig Almond Cake (Gluten Free)

by Mary Vance (Certified Nutrition Consultant) | Sep 18, 2014 | Recipes | 0 comments

Fresh Fig Almond Cake (Gluten Free)

Late summer means figs are plentiful. They’re so expensive in the markets, so I was thrilled when a friend whose fig tree runneth over invited me to her house to go fig picking. I LOVE fresh figs. They’re nothing like dried figs, which are available year-round and are much easier to get (love dried figs too, but fresh are so much tastier!).

Fresh figs are soft and sweet, kind of a combination of crunchy seeds and smooth peach-apple tasting flesh. They’re rich in fiber, potassium, antioxidants and vitamins.

Figs make a simple, delicious snack alone or an elegant dessert drizzled with honey and topped with goat cheese. Ripe figs need to be consumed quickly before the turn mushy and spoil. I needed to come up with a way to use the flat of figs I picked, so I ate a bunch, then turned them into this delicious fig-almond cake.

This fig cake is very easy to make and so yummy. I’ve been enjoying it for breakfast, or you could use it for a snack or with tea as an afternoon tea cake. Beautiful enough to serve at a brunch or take to a party. Enjoy!

Fresh Fig Almond Cake (Gluten & Free, No Refined Sugars)

4 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
3 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.

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Hi, I’m Mary!

Welcome to my site! I am a holistic nutrition consultant based in California, though I work with clients all over the world. I love houseplants, dogs, snow sports, and music that doesn't suck.

I specialize in women's health (where my perimenopausal ladies at?!) and helping people reverse digestive issues naturally. Dudes are most welcome here too! If you struggle with bloating, IBS, IBD, or irregular digestion, you've landed in the right place. You'll find what you need to feel better here! Please stay a while and look around. Leave your comments on my posts or contact page; I'd love to hear from you! You can apply to work with me here.