Fig & Almond Cake
This Fig and Almond cake is an amazingly easy one-bowl dessert! It is so soft and moist from the Greek yoghurt and oil, sweetened with honey with a touch of cinnamon and cardamom and topped with fresh figs. A must-try!!
- 1 Cup (125g/4.4oz) Ground Almonds
- ½ Cup (80g/2.8oz) Plain Flour
- ¾ Tsp Cinnamon
- ¼ Tsp Cardamom
- ¾ Tsp Baking Soda
- ¼ Tsp Salt
- 80ml Greek Yogurt (room temperature)
- 80ml Vegetable Oil
- 80ml Honey
- 2 Large Eggs (room temperature)
- 5 Black or Brown Figs (quartered, plus extra for serving)
- 80g Slivered Almonds
- 1 Tbsp Demerara Sugar
Preheat oven to 180C/350F.
Line the inside of a 23cm/9-inch springform cake pan.
In a bowl, whisk together the almond flour, plain flour, cinnamon, baking powder and salt.
In a separate large bowl, whisk together the Greek yoghurt, oil, honey and eggs until well combined.
Add the flour mixture to the yoghurt mixture and fold with a spatula until combined and smooth.
Pour the batter into the cake pan and smooth the top.
Scatter the figs over the top, alternating on their side and facing up, lightly pressing them into the batter.
Sprinkle the almonds and sugar on top.
Bake in oven for 35 minutes, or until a skewer stick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack, then remove from cake pan onto a serving plate.
Serve with extra figs and Greek yoghurt.
Enjoy!