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:
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1 cup dried figs (chopped)
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1 cup pitted dates (chopped)
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1 1/2 cups almond flour
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1/2 cup all-purpose flour
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1/4 cup unsalted butter (softened)
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1/2 cup brown sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon salt
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1/2 cup milk (or non-dairy milk)
- 1/2 cup slivered almonds (for topping)
Instructions
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Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
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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.
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Make the cake batter:
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In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Combine the dry ingredients: In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
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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.
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Add the soaked fruits: Gently fold in the soaked figs and dates, ensuring they are evenly distributed throughout the batter.
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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.
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Bake the cake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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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.