Fig & Almond Cake

Fresh figs are in season and I'm loving it. It's funny because as a child I had access to my neighbor's fig tree and had no interest in eating them. I thought they were an odd fruit. It's nice that I can get them in the local grocery store but I find that they don't keep for very long, even in the refrigerator. So when this latest batch was on the verge of going bad, I started looking for a recipe to use them.

In the past I've made fig jam and fig compotes but that's not what I what I had in mind. Then I came across this recipe in the New York Times. It was just what I was looking for - a simple recipe with ingredients that I had readily on hand. I love that it's not too sweet, perfect with a little dollop of Greek yogurt or sour cream on the side.

I've since made this cake and used some honeyed Italian plums that I'd canned and it's delicious. I think it would also work well with fresh peaches or plums. It also reminds me of one of my favorite tarts from a lovely local bakery, Tatte. They make a delicious pear frangipane tart that I crave (thankfully I don't live right next to one or I'd be there everyday.) In the winter I think I'll replace the figs with pears.

Pear Frangipane Tart from Tatte Bakery
and inspiration for another version of this cake

This recipe is almost gluten-free with only ¼ cup of flour. Unfortunately I don't know enough about the alchemy of baking to know how to substitute the flour in this recipe but I'm sure it can be done.

I'm definitely making this again. It's so simple and presents beautifully. It's great for an afternoon tea and I'd like to even think it'd be great for breakfast (okay, not really but maybe as part of a Sunday brunch).


  1. thanks for sharing this. a delightful recipe for sure!


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