Buttery Almond Flour Cake with Figs
A buttery, tender cake made from almond flour, topped with fresh figs and honey. This easy gluten-free cake is great for beginners and very versatile!
Yield: 8 servings
Ingredients
- 1/2 cup cane sugar
- 2/3 cup unsalted, room temperature butter
- 2 large eggs
- 150 grams blanched almond flour
- 35 grams tapioca starch
- Figs, sliced in half vertically
- 1/ 4 cup raw honey
Equipment
Instructions
- Preheat the oven to 350 degrees F. Grease a 7-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.
Notes
The original recipe bakes this in an 8-inch springform pan, but I used a 7-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.