Fig Cake
An Italian-style almond cake with fresh figs set into the top and a thin honey glaze.
Fresh figs are in season for a short while, and this cake shows them off. Press them in, cut side up, and they soften into jammy pools as the sponge rises around them.
The sponge is mostly eggs, butter, flour and ground almonds. The almonds keep the crumb moist and give a faint sweetness that suits the figs. Do not push the figs in too deep. They sink further as the cake bakes, and buried figs make a wet middle.
Beat the butter and sugar with the orange zest until pale, beat in the eggs and fold in the flour, almonds and baking powder. The batter is thick, so spread it into the tin with a spoon.
Bake in a lined 23 cm tin at 170°C for 45 minutes. If your oven runs hot, check at 36 minutes. Brush with warm honey as soon as it comes out. The cake is best warm, when the figs are still jammy, though it is good cold the next day.
Quick Answers
How long does Fig Cake take to make?
About 1 hour 5 minutes in total — 20 minutes of preparation and 45 minutes of cooking. The recipe serves 10.
What are the key tips for making Fig Cake?
Press the figs in lightly. Use ripe but firm figs. If your oven runs hot, check at 36 minutes. Brush the honey on while the cake is hot.
What should I serve with Fig Cake?
Mascarpone; Hot coffee; Greek yoghurt; Sweet wine.
How should Fig Cake be stored?
Keeps in an airtight tin for 3 days.
Is Fig Cake suitable for a special diet?
This recipe is vegetarian. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Fig Cake?
About 359 kcal per serving, with 6 g protein, 41 g carbohydrate and 19 g fat. The figures are calculated from the ingredient list and are an estimate.
How to Make Fig Cake
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Heat the oven to 170°C / 340°F and line a 23 cm round tin.
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Beat the butter, sugar and orange zest for 4 minutes until pale. Beat in the eggs one at a time.
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Fold in the flour, ground almonds and baking powder. Spread the batter in the tin.
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Press the figs into the top, cut-side up, and bake for 45 minutes until a skewer comes out clean.
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Warm the honey and brush it over the hot cake. Cool in the tin.
A Few Pointers
- Press the figs in lightly.
- Use ripe but firm figs.
- If your oven runs hot, check at 36 minutes.
- Brush the honey on while the cake is hot.
Serve It With
Mascarpone · Hot coffee · Greek yoghurt · Sweet wine
Keeping and Reheating
Keeps in an airtight tin for 3 days.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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