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Honey Fig Almond Cake

A buttery, tender cake made from almond flour, topped with fresh figs and honey.
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Prep Time :15 minutes
Cook Time :40 minutes
Total Time :55 minutes
Author: Amanda Paa



  • 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


  • Preheat the oven to 350 degrees F. Grease a 6 inch springform pan, and line bottom with parchment paper.
  • Beat sugar butter together with a stand or hand mixer, until light and fluffy, about 4-5 minutes.
  • Add the eggs, one at a time. Then pour in the flours and blend well.
  • Pour bater in prepared pan and bake for 40 minutes, until still moist, but golden and baked through.
  • 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.


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.