Fig Cake | The Mediterranean Dish (2024)

Sweetened with honey and scented with cinnamon this fig cake is both floral and fruity. Extra virgin olive oil and Greek yogurt keeps this cake moist and tender, while fresh figs baked into the batter make it centerpiece worthy.

This fig cake was inspired by the Spanish tradition of merienda, or afternoon snack, which bridges the gap between meals. In the afternoons, cafés and restaurants switch from their lunch menu to a smaller menu of coffees, sweet pastries and savory snacks like tuna or beef empanadillas.

Instead of complicated, oversized layer cakes, cafés often served simple cakes baked in tart pans. The flavors changed seasonally or even daily, and the thin cakes were just the right size for an afternoon bite.

My fig cake recipe, baked in a fluted tart pan or 9-inch round cake pan, is based on those afternoon treats I enjoyed in Spain often with a cup of carajillo. It’s made with a blend of almond flour and all-purpose flour (gluten-free works well). The fluffy cake is sweetened with honey and has a warming hint of ground cinnamon. Before baking, I press quartered fresh figs into the batter and sprinkle the top with flaked almonds and a little granulated sugar.

Serve this fig cake on its own, or finished with sliced fresh figs, a dollop of Greek yogurt and a drizzle of warm honey, perhaps with a cup of coffee or tea on the side.

Fig, Almond, and Honey Cake Ingredients

Sweetened with honey, the fig cake has a floral and fruity sweetness. A mixture of extra virgin olive oil and Greek yogurt keeps the cake moist and tender, while almond flour provides structure for a fluffy cake. Irresistible fresh figs top it all off.

• Almond flour: Almond flour has a mild, sweet, and nutty flavor. It's used in everything from Persian Love Cake to Italian Carrot Cake to this fig cake recipe to make a fluffier, more tender cake that keeps moist for days.
• All-purpose flour: A small amount of all-purpose flour helps to bind the batter and add structure. You can replace it with gluten-free 1-to-1 flour for a gluten-free cake.
• Cinnamon: Adds a hint of warmth without taking the focus away from the figs, honey, and almonds.
• Baking soda: Reacts with the honey and yogurt to leaven the cake and make it fluffy.
• Salt: Enhances the other flavors in the tart.
• Greek yogurt: Keeps the cake moist without the need for as much oil. Use full-fat or 2% Greek yogurt.
• Extra virgin olive oil: Because oil is a liquid at room temperature, baked goods–from Greek honey cake to chocolate cake–become even more tender over time than they would be with butter. Plus, it lends a delicious fruity and peppery flavor to the cake. A high quality oil is essential—I like our Private Reserve Greek EVOO for baking.
• Honey: I suggest extra light or light amber for plenty of flavor without overwhelming the figs and almonds, like ourAlfa Honeyfrom Crete with tasting notes of fresh thyme.
• Eggs: Provide structure and bind the batter together.
• Figs: Have a sweet honey flavor that is a natural pairing with almonds and honey.
• Almonds: Add a nutty crunch to the top of the cake.
• Granulated sugar (optional): An optional sprinkling of sugar on top of the cake caramelizes on the quartered figs and sliced almonds.

How to Make This Fig, Almond, and Honey Cake

The fig cake uses no specialized equipment and comes together in 15 minutes.If you don’t have a fluted tart pan, you can make it in a 9-inch round cake pan instead.

• Get ready. Arrange a rack in the center of the oven. Preheat to 350°F. Lightly oil a 9-inch fluted tart pan (or a 9-inch round cake pan) and line the bottom with a round of parchment paper.
• Combine the dry ingredients. In a medium mixing bowl, whisk together 1 cup almond flour, ½ cup all-purpose flour, ½ teaspoon cinnamon, and ¼ teaspoon baking soda. Use the whisk to break up any clumps in the almond flour.
• Combine the wet ingredients. In a separate mixing bowl, whisk 2 large eggs, ½ cup honey, and ⅓ cup each Greek yogurt and olive oil until fully combined.
• Make the batter. Add the flour mixture to the yogurt mixture and fold with a silicone spatula until smooth.
• Add the toppings. Scrape the batter into the prepared pan and smooth the top. Scatter 8 quartered fresh figs over the top, lightly pressing them into the batter. Sprinkle with ¼ cup of sliced almonds and, optionally, 1 tablespoon of granulated sugar.
• Bake. Set the tart pan on a baking sheet and bake for 35 to 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top of the cake will be golden brown and the sides should pull away from the edge of the pan slightly.
• Cool. Allow the cake to cool completely in the pan on a wire rack. If your tart pan has a false bottom, push the bottom of the pan to separate the cake from the edge of the pan, then carefully slide the cake onto a plate. If you used a cake pan, run a butter knife along the side of the cake, and carefully transfer the cake onto a plate.
• Serve. When the cake has cooled, slice and serve at room temperature with extra figs, a dollop of Greek yogurt, and a drizzle of honey.

How to Pick the Perfect Figs for Baking

Perfectly ripe fresh figs have a floral, honey-sweet, and nutty flavor. In season from late summer to November, they used to symbolize the fall harvest in Ancient Greece. Today, you often can find them in the grocery store as early as May.

You can use black or green figs for baking.

• Black Figs: My favorite are Black Mission. They’re the sweetest with the strongest fig flavor.
• Green figs: When it comes to green figs, I prefer Calimyrna. They are the sweetest with a honey and have a butterscotch flavor.

For this fig cake (or just about any fig recipe where the fruit is baked) overripe figs will break down too much when they’re exposed to heat. Look for perfectly ripe or even slightly under ripe figs. Ripe figs feel soft but not mushy and may have some wrinkles or cracks in the skin.

Swaps, Substitutions, and Variations

Fig season is just a short period of the year. Even when you can find them, fresh figs are so delicate and spoil quickly. Here are some swaps and variations you can use for this fig cake recipe when perfectly ripe figs aren't in the cards.

• You can make this fig cake recipe with dried figs instead of fresh. Substitute 1 cup (about 7 ounces) of stemmed, coarsely chopped dried figs for the fresh figs. Stir them through the batter instead of using them as a topping.
• Use this cake base for other fresh fruits throughout the year, such as cherries, apricots, Fuyu persimmons, apples, or pears.
• To make the cake gluten-free, substitute the all-purpose flour with your preferred 1-to-1 gluten-free flour.
• For an extra nutty and toasty flavor, try toasting the almond flour, like in our recipe for carrot cake. Toast the almond flour on a baking sheet in a 350°F oven for 7 to 9 minutes, or until golden brown. Stir and redistribute the almond flour halfway through so it toasts evenly.

How to Store Fig Cake

Store fig cake at room temperature in an airtight container or covered tightly for up to three days. It will last a day or two longer if stored in the refrigerator.

The cake keeps for up to three months in the freezer. To freeze, double wrap the completely cooled cake tightly in plastic wrap or foil. Thaw, still covered, in the refrigerator overnight or on the counter for about one hour.

What to Serve with this Fig Cake Recipe

Serve a slice of fig cake with a generous dollop of Greek yogurt and a drizzle of honey. Add a few extra fig slices on the side. I love this cake in the afternoon with a cup of coffee, tea, or even an extra-warming carajillo.

This cake wouldn’t be out of place as a sweet treat at breakfast or brunch with a vegetable frittata and fresh fennel and orange salad.