Fig and Almond Cake

This flourless fig and almond cake has a moist, dense crumb and a sweet, nutty flavor. It's the perfect dessert for a summer party or potluck.

The fig and almond cake is a classic dessert that dates back to the Middle Ages. It is believed to have originated in Italy, where it was made with fresh figs and almonds. The cake was brought to the Americas by Spanish explorers in the 16th century. Over time, the recipe has evolved to include a variety of ingredients, including honey, coconut oil, and vanilla extract.

Prep time: 15 | Cook time: 30 | Serves: 8

Ingredients

• 2 cups almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 eggs
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 6-8 fresh figs, sliced
• 1/4 cup sliced almonds

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mix together almond flour, baking soda, and salt.
3. In another bowl, whisk together eggs, honey, coconut oil, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients and mix well.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Arrange fig slices on top of the batter and sprinkle with sliced almonds.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before slicing and serving.
9. Enjoy this delicious fig and almond cake!

Why It Works

• The almond flour gives the cake a moist, dense crumb.
• The honey and coconut oil add sweetness and richness.
• The vanilla extract enhances the flavor of the figs and almonds.
• The figs add a touch of sweetness and moisture.
• The sliced almonds add a crunchy texture and nutty flavor.