Heartbeet Kitchen
Honey Almond Fig Cake Recipe
September 16, 2016 (last updated August 24, 2019) in Fall · Gluten-Free · Sweets · 23 Comments

Almond Fig Cake Recipe {gluten-free} soft, rich, beautiful.

A few weeks ago I made this Almond Fig Cake Recipe as a surprise for my friend Sherrie’s birthday. It’s lightly adapted from The Farmette Cookbook, the gorgeous and inspiring work of another friend, Imen McDonnell. Imen lived in Minneapolis for several years before marrying an Irish farmer, and moving across the Atlantic to build a life with him.

She was back in town this summer, and several of us got together for an afternoon tea (as the Irish do) to celebrate her new book. As I’ve been making my through it, I’ve been just as engrossed in the colorful stories of her adventures in learning to cook the Irish way, and adjusting from big city life to farm life, as I have in the recipes.

Honey Fig Cake recipe {naturally gluten-free}Gluten-Free Honey Fig Almond Cake {heartbeet kitchen}

Imen actually calls this Frangipane Cake, with a quality of “moreish”, an Irish colloquialism that means something you just can’t get enough. Which explains why I’ve been dreaming about it since she made it for us that summer afternoon.

Frangipane refers to it being made from a base of almonds, sugar, and butter which results in a cake as soft and moist as you could imagine, yet dense enough for the swipe of your fork. Almond flour has a magical touch like that.

A fig and honey topped Frangipane Cake {almond cake}. Soft, with a beautiful crumb.

In the cookbook, it’s made as a blank canvas, which is how she served it to us, with a dusting of sugar. Incredibly lovely. But with figs in season, I decided to use them as a cake topper, and drizzle the whole thing with honey, reducing the sugar in the actual cake as these two additions would take it’s place. And to make it gluten-free, I replaced the minimal amount of all-purpose flour (it’s nearly all almond flour) with tapioca starch.

The other beauty of this cake is that it’s incredibly easy to make. No whipping egg whites, multiple pans, or fussy decorating. Perfect for last minute plans, and whatever in season fruit you have on hand. Thank you Imen, for introducing me to a dessert that will be served to many a guest in my house.

you can purchase The Farmette Cookbook here, which I highly recommend. 
cake stand made by A Heirloom.

Honey Fig Almond Cake

Honey Fig Almond Cake

Yield: serves 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

A buttery, tender cake made from almond flour, topped with fresh figs and honey.

Ingredients

  • 1/2 cup cane sugar
  • 2/3 cup unsalted butter
  • 2 large eggs
  • 150 grams almond flour
  • 33 grams tapioca starch
  • Figs, sliced in half vertically
  • 1/ 4 cup raw honey

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 6 inch springform pan, and line bottom with parchment paper.
  2. Beat sugar butter together with a stand or hand mixer, until light and fluffy, about 4-5 minutes.
  3. Add the eggs, one at a time. Then pour in the flours and blend well.
  4. Pour bater in prepared pan and bake for 40 minutes, until still moist, but golden and baked through.
  5. Remove from oven and let cool. Open springform, and put on cake stand. Top with figs, and drizzle with a 1/4 cup of raw honey.

Notes

The original recipe bakes this in an 8-inch springform pan, but I used a 6-inch to make it a bit taller. Store finished cake in the refrigerator. I actually like this cake a little better each day it sits, served cold.


Honey Fig Almond Cake {gluten-free}Gluten-Free Almond Cake with Figs & HoneyHoney Fig Almond Cake {soft, rich, and dense}
*This post contains Amazon affiliate links, which I may make a small commission from should you purchase.

23 thoughts on “Honey Almond Fig Cake Recipe

  1. Sherrie

    Damn you Mercury retrograde! Also thank you. For teaching us all the life lessons. I love how simple this cake is. And how it isn’t too sweet. My kind of cake for sure. That Imen is a real gem and your version, I’m sure, did her proud. xx

    Reply
  2. rebecca | DisplacedHousewife

    I am 100% a believer in Mercury wrecking havoc on you!! Stand strong Amanda…it will pass. Meanwhile…things can’t be too bad with this gorgeous cake. The almonds…the figs…and that honey drizzle…beyond. I hope you have a lovely week!! xo

    Reply
  3. Kelsey @ Appeasing a Food Geek

    Those weeks where everything seems to be against you are the worst! On the upside, my friends in grad school used to have “Mercury in Retrograde cocktail parties” where we celebrated the end of the cycle ;) so there’s that! Haha but real talk this cake is absolutely gorgeous, and it sounds delicious. I definitely need to bake it ASAP.

    Reply
  4. Emily

    I adore everything about this- the cake, the figs, and that beautiful cake stand! I can even relate to your scatteredness right now. :) Frangipane is always at the top of my dessert list and it’s so versatile with the seasons. Beautiful work, Amanda!

    Reply
  5. Emma

    I used to think that “it’s because Mercury is in retrograde” was a silly statement, but in the last couple of years I’ve started believing a lot more in that stuff, but I’ve also gained a faith in that the universe will make sure things work out all right.
    I hope you’re OK – came here after stumbling upon your Pinterest and to tell you have much I admire your photography skills – your pictures are gorgeous, and all the delicious recipes have me drooling!
    Love, Emma
    http://www.martinyfood.com

    Reply
    1. amandapaa Post author

      Emma, thank you so much for stopping by! And glad to hear I’m not crazy thinking this retrograde thing is a thing. :) Such kind words you left, really meant a lot. And your work is beautiful too! xo

      Reply
  6. Sarah @ Snixy Kitchen

    I’m so in love with this cake – the simplicity of the cake base to make something so beautiful with a perfect crumb! Also – I’m so glad you’re here doing the work you love because you work so insanely hard and it SHOWS and it’s SO inspiring. Love to you!! Let’s hope next week goes smoother!

    Reply
  7. Ruby

    Oh this cake. Everything I love in one simple beautiful round package. I cannot wait to try it!
    And how bizarre, I had the most off-kilter days last week and now I think I know why! Who knew Mercury was so influential.

    Reply
    1. amandapaa Post author

      hi Angie! the bake time will be a little less, so start checking it after about 35 minutes, and the cake will not be as tall. but incredibly delicious!

      Reply
    1. amandapaa Post author

      Yes, rosemary just for looks on the side! But i image it would be lovely to rub one of the sprigs into the sugar (remove fallen leaves when done) to infuse it with some of the rosemary oil.

      Reply

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