This fig cake is delicately sweetened with honey and lightly spiced with cinnamon, creating a soft, fragrant crumb that highlights the natural flavor of fresh figs. Almond flour adds richness, while olive oil and Greek yogurt keep the cake tender and moist. It’s an elegant yet simple cake that feels just as appropriate for an afternoon treat as it does for a casual dessert.

Why You’ll Love This Recipe

This cake strikes a perfect balance between rustic and refined. It’s not overly sweet, allowing the floral notes of honey and the fruitiness of figs to shine. The batter comes together quickly with simple pantry ingredients, and the finished cake looks beautiful straight from the oven. It stays moist for days and can be enjoyed plain or dressed up with yogurt, honey, and extra figs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake
1 cup (100 g) almond flour
1/2 cup (60 g) all-purpose flour or gluten-free 1-to-1 flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup Greek yogurt, plus more for serving
1/3 cup extra virgin olive oil
1/2 cup honey, plus more for serving
2 large eggs

For the topping
8 fresh figs, quartered
1/4 cup sliced almonds
1 tablespoon granulated sugar (optional)

Directions

Preheat the oven to 350°F (175°C). Lightly oil a 9-inch fluted tart pan or a 9-inch round cake pan and line the bottom with parchment paper.

In a medium bowl, whisk together the almond flour, all-purpose flour, cinnamon, baking soda, and salt, breaking up any clumps.

In a separate large bowl, whisk the Greek yogurt, olive oil, honey, and eggs until smooth and fully combined.

Add the dry ingredients to the wet ingredients and gently fold until the batter is smooth and evenly mixed.

Scrape the batter into the prepared pan and smooth the top. Arrange the quartered figs over the surface, lightly pressing them into the batter. Sprinkle with sliced almonds and granulated sugar if using.

Place the pan on a baking sheet and bake for 35 to 40 minutes, until the top is golden and a skewer inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack. Carefully remove from the pan and transfer to a serving plate. Slice and serve at room temperature with Greek yogurt and a drizzle of honey if desired.

Servings and timing

This recipe yields 8 generous slices.
Preparation time is about 15 minutes.
Baking time is 35 to 40 minutes.
Total time is approximately 55 minutes, plus cooling.

Variations

You can substitute dried figs for fresh ones by using 1 cup of chopped dried figs and folding them directly into the batter.
Seasonal fruits such as apricots, pears, apples, or cherries work beautifully in place of figs.
For a deeper nutty flavor, lightly toast the almond flour in the oven before mixing the batter.
To make the cake fully gluten-free, use a certified gluten-free 1-to-1 flour blend instead of all-purpose flour.

Storage/Reheating

Store the cake at room temperature in an airtight container for up to three days. Refrigerated, it will keep well for up to five days.
To freeze, wrap the completely cooled cake tightly and freeze for up to three months. Thaw overnight in the refrigerator or for about one hour at room temperature. Reheating is not necessary, but slices can be gently warmed if desired.

FAQs

Can I use dried figs instead of fresh figs?

Yes, chopped dried figs work well and should be mixed directly into the batter rather than placed on top.

What type of honey is best for this cake?

Light or mild honey works best so it doesn’t overpower the figs and almonds.

Can I make this cake gluten-free?

Yes, replace the all-purpose flour with a gluten-free 1-to-1 flour blend.

Do I need a tart pan to make this recipe?

No, a standard 9-inch round cake pan works just as well.

Can I replace olive oil with another oil?

A mild-flavored oil can be used, but olive oil adds a unique fruity depth.

Is this cake very sweet?

No, it is gently sweetened and balanced by the natural flavor of figs.

Can I add spices besides cinnamon?

A small pinch of cardamom or nutmeg pairs nicely with the flavors.

How do I know when the cake is done?

The top should be golden and a skewer inserted in the center should come out clean.

Can I serve this cake warm?

It’s best served at room temperature, but slightly warm slices are still delicious.

What can I serve alongside this cake?

Greek yogurt, extra figs, tea, or coffee all complement it beautifully.

Conclusion

This fig cake with almond and honey is a celebration of simple ingredients and natural flavors. Moist, lightly spiced, and studded with fruit, it’s a cake that feels special without being complicated. Whether served as an afternoon snack or a light dessert, it’s a recipe you’ll return to whenever figs are in season.

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