Fig, Almond, and Date Cake
This cake combines the natural sweetness of dried fruits with the crunch of almonds, creating a moist and satisfying dessert perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup dried figs, chopped Use fresh dried figs for maximum flavor.
- 1 cup pitted dates, chopped If too hard, soak in warm water for 10 minutes.
- 1 cup almond flour
- 1 cup all-purpose flour Can substitute half with whole wheat flour for added fiber.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon Feel free to experiment with spices.
- 1/4 teaspoon ground nutmeg
- A pinch salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure it's at room temperature.
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup slivered almonds (for topping) Sprinkle on top before baking.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, combine the chopped figs and dates with a spoonful of flour to help prevent them from sinking in the batter.
Mixing
- In a large bowl, cream the softened butter and brown sugar until light and fluffy, using an electric mixer if desired.
- Add the eggs to the butter-sugar mixture one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract until evenly incorporated.
- In a separate bowl, mix the almond flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
Baking
- Fold in the figs and dates, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Sprinkle the slivered almonds evenly over the top of the batter.
- Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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Notes
For serving, pair with whipped cream or vanilla ice cream for a delightful contrast. Store wrapped in plastic wrap or in an airtight container to maintain moisture.