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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

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.

Find it online: https://lisarecipe.com/fig-almond-and-date-cake/