Why You’ll Love This Recipe

This cake is a true celebration of wholesome, natural ingredients. The figs and dates provide an intense sweetness without the need for excessive sugar, while the almonds add a satisfying nutty flavor and a slightly crunchy texture. The cake is incredibly moist, thanks to the combination of the fruit and almond meal, which also gives it a rich, nutty flavor. It’s an easy-to-make dessert that comes together in just a few simple steps, and its deep, complex flavors improve even more after a day or two. Perfect for dessert, afternoon tea, or even as a sweet breakfast treat, this cake is sure to impress.

Ingredients

  • 1 cup dried figs (chopped)

  • 1 cup pitted dates (chopped)

  • 1 1/2 cups almond flour

  • 1/2 cup all-purpose flour

  • 1/4 cup unsalted butter (softened)

  • 1/2 cup brown sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 1/2 cup milk (or non-dairy milk)

  • 1/2 cup slivered almonds (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

  2. In a small bowl, soak the chopped figs and dates in warm water for about 10 minutes to soften them. Drain and set aside.

  3. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  5. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.

  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until well combined.

  7. Gently fold in the soaked figs and dates, ensuring they are evenly distributed throughout the batter.

  8. Pour the batter into the prepared cake pan and smooth the top.

  9. Sprinkle the slivered almonds over the top of the cake for added texture and decoration.

  10. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Servings and Timing

  • Servings: 8-10 servings

  • Prep Time: 15 minutes

  • Cook Time: 35-40 minutes

  • Total Time: 50-55 minutes

Variations

  • Add citrus: Add a tablespoon of orange zest or lemon zest to the batter for a bright, fresh flavor that pairs beautifully with the figs and dates.

  • Spices: You can increase the spice flavor by adding a pinch of ground ginger or cardamom to the dry ingredients.

  • Nuts: For a heartier texture, add chopped walnuts or pecans into the batter along with the figs and dates.

  • Vegan option: Replace the butter with coconut oil or vegan butter, and substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg).

  • Drizzle: Once the cake is cool, drizzle it with a simple glaze made from powdered sugar and a little milk or lemon juice for extra sweetness and shine.

Storage/Reheating

  • Storage: Store the Fig, Almond, and Date Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

  • Freezing: The cake freezes well. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw at room temperature before serving.

  • Reheating: Reheat individual slices in the microwave for 15-20 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes.

FAQs

1. Can I use fresh figs instead of dried?

Fresh figs can be used, but the texture and flavor will differ slightly. If using fresh figs, chop them into small pieces and reduce the amount of liquid added to the batter to account for the moisture in the fresh fruit.

2. Can I make this cake gluten-free?

Yes! Simply replace the all-purpose flour with a gluten-free flour blend and ensure the baking powder is gluten-free. The almond flour will give the cake a wonderful texture.

3. Can I make this cake without almonds?

Yes, you can skip the almonds or replace them with other nuts such as walnuts or pecans. You could also omit the nuts entirely if you prefer a nut-free version.

4. Can I add more spices to the cake?

Absolutely! Feel free to experiment with additional spices such as cloves, ginger, or allspice for a more spiced flavor profile.

5. Can I make this cake without butter?

Yes, you can substitute the butter with coconut oil, vegetable oil, or even a dairy-free butter alternative.

6. How do I make sure the cake is moist?

The combination of almond flour, dates, and figs naturally keeps the cake moist. Be careful not to overbake it, as that can dry out the cake.

7. Can I substitute the brown sugar with white sugar?

Yes, you can use white sugar, but the brown sugar adds a nice depth of flavor and moisture. The cake will still be delicious with white sugar as a substitute.

8. Can I add chocolate chips to the batter?

Yes, adding a handful of chocolate chips would pair wonderfully with the figs and dates, adding extra sweetness and richness to the cake.

9. Can I make this cake ahead of time?

Yes, this cake stores well and can even be made a day ahead. In fact, the flavors tend to deepen and meld as it sits for a day or two.

10. How do I know when the cake is done?

The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached. The top of the cake should also spring back lightly when touched.

Conclusion

Fig, Almond, and Date Cake is a naturally sweet, moist, and flavorful dessert that combines rich fruit and nut flavors in a simple, easy-to-make cake. The combination of figs, dates, and almonds creates a delicious balance of textures, while the subtle spices and moist crumb make it a perfect treat for any occasion. Whether you serve it at a special gathering or enjoy it with a cup of tea, this cake is sure to become a beloved favorite.

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Fig, Almond, and Date Cake

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55-65 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Fig, Almond, and Date Cake is a moist, flavorful dessert combining the natural sweetness of figs and dates with the nutty richness of almonds. This cake is perfect for any occasion, offering a balance of textures and deep caramel-like flavors. Its rich and hearty nature makes it an ideal treat for dessert, afternoon tea, or even breakfast!

Ingredients

For the cake:

  • 1 cup dried figs (chopped)

  • 1 cup pitted dates (chopped)

  • 1 1/2 cups almond flour

  • 1/2 cup all-purpose flour

  • 1/4 cup unsalted butter (softened)

  • 1/2 cup brown sugar

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 1/2 cup milk (or non-dairy milk)

  • 1/2 cup slivered almonds (for topping)

Instructions

  • Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

  • Soak the dried fruits: In a small bowl, soak the chopped figs and dates in warm water for about 10 minutes to soften them. Drain and set aside.

  • Make the cake batter:

    • In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  • Combine the dry ingredients: In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.

  • Mix the batter: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until smooth.

  • Add the soaked fruits: Gently fold in the soaked figs and dates, ensuring they are evenly distributed throughout the batter.

  • Prepare for baking: Pour the batter into the prepared cake pan and smooth the top. Sprinkle the slivered almonds over the top for added texture and decoration.

  • Bake the cake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

  • Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.Freezing: Wrap the cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw at room temperature before serving.Reheating: Reheat individual slices in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-10 minutes.

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