Fig & Almond Cake


fig cake recipe

fig cake recipe

fig cake recipe

When figs are in peak season, this creamy almond cake is perfect to bake. The Greek yogurt and almond meal give this cake a moist consistency and fine texture similar to a frangipane. Don’t worry if the figs sink slightly while they bake as their beautiful flavours will absorb into the cake.


  • 5 fresh figs
  • 100 g almond meal
  • 130 g all purpose flour (sifted)
  • 1 tsp baking powder
  • 150 g caster sugar
  • 120 g unsalted butter (at room temperature)
  • Zest of 1 orange
  • Juice of 1 orange
  • 1 tsp vanilla essence
  • 2 eggs
  • 85 g Greek yogurt
  • ¼ cup flaked almonds

To serve:

  • Icing sugar (for dusting)
  • Extra Greek yogurt
  • Extra fresh figs


  1. Preheat the oven to 180 degrees.
  2. Line the base of a 23 cm spring form cake tin.
  3. Cut the butter into rough cubes with a butter knife then place with the caster sugar in a large mixing bowl. Using electric beaters, beat on high speed until the butter and sugar is well combined with a light and fluffy consistency.
  4. Add the orange zest, vanilla essence and gradually beat in one egg at a time on low speed. Once combined beat in the orange juice. Turn off the beaters and stir in the yogurt.
  5. Gradually add the almond meal, baking powder and sifted flour by folding it in.
  6. Using a spatula, scrape out the cake batter from the bowl into the prepared baking tin, gently smooth out the batter on the top so it is even.
  7. Slice the figs into quarters and place them skin side down around the edge of the cake and 5 pieces in a star shape in the middle. Add the flaked almonds in-between the figs.
  8. Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the cake comes out clean. Place on a cooling wire rack in the tin; remove from the spring form tin after 15-20 minutes.
  9. Once the cake has cooled down sprinkle over with a light dusting of icing sugar. Serve with a dollop of yogurt and extra fresh figs.
  10. Store in the fridge for up to 3-4 days.

Prep time: 15 mins
Cook time: 50 mins (plus cooling time)

Recipe by Bonnie Coumbe. See her site here & Instagram here.