Go Back
–+ servings
A slice of fresh fig cake with a thick, moist crumb and baked figs inside, topped with flaked almonds and served with a fresh fig half.
No ratings yet

Fresh Fig Cake

By Zerrin & Yusuf
A soft and moist fresh fig cake with plenty of ripe figs in every slice. Almond flour, yogurt and olive oil give it a tender texture.
Yields: 12 servings
PRINT PIN
PREP 15 minutes
COOK 45 minutes
TOTAL 1 hour

INGREDIENTS
  

  • 150 g dark brown sugar
  • 75 g granulated sugar
  • 3 medium eggs
  • 150 g plain yogurt
  • 125 ml light olive oil
  • 150 g almond flour
  • 150 g all-purpose flour plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 8 fresh figs about 700 g, 4 for the batter and 4 for the topping
  • 1 tablespoon flaked almonds optional

INSTRUCTIONS
 

  • Preheat the oven to 350°F (180°C).
  • Grease a 9-inch (23 cm) round cake pan well with a little butter, making sure to coat the bottom and sides. Cut a piece of parchment paper to fit the bottom of the pan and place it inside.
  • In a large mixing bowl, beat the dark brown sugar, granulated sugar and eggs with an electric mixer until creamy.
  • Add the yogurt and olive oil and continue beating until smooth.
  • In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, cinnamon and salt.
  • Add the dry ingredients to the egg mixture. Using a hand whisk, gently mix just until combined. Be careful not to overmix.
  • Take 4 of the figs and dice them into small pieces. Save the remaining 4 figs for the topping.
  • Gently fold the diced figs into the batter using a spatula. Don't overmix.
  • Pour the batter into the prepared cake pan and spread it evenly.
  • Slice the remaining 4 figs for the topping. We cut each fig in half, then cut each half vertically into 3 slices. Arrange the fig slices over the batter.
  • Sprinkle the flaked almonds over the top, if using. They are completely optional, but we love the extra texture and crunch they give the cake.
  • Gently tap the cake pan on the counter twice to settle the batter.
  • Bake on the rack just below the middle of the oven for 45 minutes. After about 40 minutes, take a quick look at the top. If it is getting too brown, reduce the oven temperature to 325°F (160°C) for the remaining baking time.
  • At 45 minutes, insert a toothpick into the very center of the cake. If it comes out with wet batter, bake for another 5 minutes, then check again.
  • Remove the cake from the oven and let it sit in the pan for about 5 minutes. Then, while it is still warm, run a butter knife or thin spatula around the edges to loosen the cake from the pan. The figs can get a little sticky around the edges as they bake, so it’s best to do this while the cake is still warm.
  • Let the cake cool completely in the pan, then remove it, slice and serve.

NOTES

Our oven browns the top of cakes quite quickly, so we bake this cake on the rack just below the middle. If your oven doesn't have this issue, you can bake it on the middle rack.

NUTRITION

Calories: 325kcalCarbohydrates: 38gProtein: 6gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.004gCholesterol: 43mgSodium: 145mgPotassium: 149mgFiber: 3gSugar: 25gVitamin A: 120IUVitamin C: 1mgCalcium: 115mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dessert
Cuisine Turkish
Tried this recipe? Leave a comment below!