Sheet Pan

Almond and Fig Cake

October  8, 2009
1 Ratings
  • Serves 6
Author Notes

Figs! I love figs. Straight from the tree (or the farmers market) and into my mouth. This was truly a lesson in self control for me, as I usually consume most of the figs before even making it home. I liked the sound of Mark Bittman's Almond Cake/Tart/Fritatta, but thought it might be too egg-y for the figs. So my recipe is inspired by the Warm Almond Cakes With Grapes recipe from Gourmet's October '03 issue. Having spent a lot of time this week reminiscing about Gourmet, I thought this might be a nice way of using my figs - and remembering a great magazine. —mrslarkin

What You'll Need
  • 8 - 10 small ripe figs, stems removed, sliced in half vertically
  • 3/4 cup slivered blanched almonds
  • 1/2 cup sugar, plus extra for sprinkling on top of batter
  • zest of 1/2 large orange
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup all-purpose flour
  • 1/8 teaspoon salt
  1. Set oven rack to upper third. Preheat oven to 400 F. Butter an 8" cake pan and line with parchment paper.
  2. Process almonds, 2 Tablespoons of sugar and orange zest until finely ground.
  3. Beat butter and remaining sugar together at high speed until pale and fluffy. Add vanilla and combine. Add eggs, beating well after each addition. On low speed, beat in the almonds, flour and salt.
  4. Spread batter in cake pan. Place fig halves in concentric circles, evenly spaced, over the batter. Press in slightly. Sprinkle some sugar (about 2 tablespoons) over the entire surface. Bake on a sheet pan until cake is firm and nicely golden brown with darker edges, about 25 minutes.
  5. Cool on a rack for 10 minutes. Invert cake onto a dish, remove parchment, and re-invert onto a serving plate.
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See what other Food52ers are saying.

  • Pumpkiness
  • jkcoop
  • HaikuTofu
  • mrslarkin

5 Reviews

Pumpkiness August 20, 2016
My husband, who has a terrible sweet tooth was begging me for a pecan pie. I told him I planned to make this recipe since for the first time my fig tree was producing. I used Truvia Baking Mix for all but the topping sugar, where I used sparkling sugar for appearance. I forgot to get an orange, so I used an 1/8 tsp. of orange extract and I had almond meal to use up so I substituted it at roughly the same amount, maybe a bit less. Despite all my substitutions, my husband actually used the word "orgasmic".
Kaja1105 August 20, 2014
I had eight ripe figs from my CSA and was in search of a simple dessert that I could bring to a brunch--this fit the bill perfectly. My son found it a bit too sweet, so I might adjust the sugar next time, but the cake was delicious and somehow looked very French and sophisticated despite its relative simplicity.
jkcoop September 1, 2011
I have made this twice, what an awesome cake! Can't wait to try it with plums, peaches, apricots....
HaikuTofu March 8, 2010
That looks lovely!
mrslarkin March 9, 2010
Thank you, HaikuTofu!!