Why You’ll Love This Recipe
This cake is bursting with flavor and texture—from the softness of stewed figs and dates to the tender crumb of almond flour and the subtle crunch of sliced almonds. The honey citrus syrup not only keeps it moist but also infuses a zesty brightness that balances the sweetness. It’s easy to make gluten-free and can be adapted for vegan diets, making it a versatile recipe you’ll turn to again and again.
Ingredients
For the Cake:
1 cup (150g) dried figs, chopped
¾ cup (120g) pitted dates, chopped
½ cup (120ml) boiling water
½ teaspoon baking soda
1 ½ cups (150g) almond flour
½ cup (60g) all-purpose flour (or more almond flour for gluten-free)
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup (150g) brown sugar
3 large eggs
½ cup (120ml) olive oil or melted butter
1 teaspoon vanilla extract
½ cup (60g) sliced almonds
For the Honey Citrus Syrup:
½ cup (120ml) honey
¼ cup (60ml) fresh orange juice
½ teaspoon orange zest
1 teaspoon lemon juice
½ teaspoon cinnamon
For Garnish:
2 tablespoons chopped almonds
Extra chopped figs and dates
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
- Place chopped figs and dates in a bowl. Pour boiling water over them and stir in baking soda. Let sit for 10 minutes, then mash into a paste.
- In a large bowl, whisk together almond flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk together brown sugar, eggs, olive oil (or melted butter), vanilla, and the mashed fig-date mixture.
- Gradually fold dry ingredients into the wet mixture until just combined. Stir in sliced almonds.
- Pour batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, heat honey, orange juice, orange zest, lemon juice, and cinnamon in a small saucepan. Simmer over low heat for 5 minutes, stirring continuously. Remove from heat.
- After baking, let the cake cool for 5 minutes, then drizzle warm syrup over the top. Allow it to soak in and cool completely.
- Garnish with chopped almonds and extra figs and dates before serving.
Servings and timing
- Serves: 8–10
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
Variations
- Gluten-free: Use all almond flour or a certified gluten-free flour blend.
- Vegan: Replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and substitute maple syrup for honey.
- Nut-free: Replace almonds with sunflower seeds or omit entirely.
- Citrus twist: Add lemon zest for a sharper citrus note or use tangerine juice instead of orange.
Storage/Reheating
- Store at room temperature in an airtight container for 3–4 days.
- Refrigerate for up to 1 week.
- Enjoy at room temperature or warm slightly before serving.
FAQs
Can I make this cake gluten-free?
Yes, replace the all-purpose flour with more almond flour or a gluten-free flour blend.
What’s the best way to chop sticky dates and figs?
Lightly oil your knife or use kitchen scissors for easier cutting.
Can I skip the syrup?
You can, but the syrup enhances flavor and moisture significantly.
Is this cake overly sweet?
No, the sweetness is balanced by the citrus and spices.
Can I use fresh figs or dates?
Dried figs and dates are preferred for texture and flavor concentration.
What type of honey should I use?
Any mild, floral honey works well—avoid strong, dark varieties.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I freeze this cake?
Yes, wrap slices individually and freeze for up to 2 months.
Can I use coconut oil instead of olive oil or butter?
Yes, coconut oil works as a flavorful alternative.
Conclusion
Fig, Almond, and Date Cake is a naturally sweetened delight that’s moist, wholesome, and elegant. With its combination of soft fruits, warm spices, and a citrusy honey glaze, it’s a treat that feels both indulgent and nourishing. Whether enjoyed with tea or as a special dessert, it’s a recipe that celebrates flavor and comfort in every bite.
Fig, Almond, and Date Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Description
A moist and naturally sweet Fig, Almond, and Date Cake infused with warm spices and topped with a honey citrus syrup. Perfect for tea time or a wholesome dessert with deep flavor and nourishing ingredients.
Ingredients
For the Cake:
1 cup (150g) dried figs, chopped
¾ cup (120g) pitted dates, chopped
½ cup (120ml) boiling water
½ teaspoon baking soda
1 ½ cups (150g) almond flour
½ cup (60g) all-purpose flour (or more almond flour for gluten-free)
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup (150g) brown sugar
3 large eggs
½ cup (120ml) olive oil or melted butter
1 teaspoon vanilla extract
½ cup (60g) sliced almonds
For the Honey Citrus Syrup:
½ cup (120ml) honey
¼ cup (60ml) fresh orange juice
½ teaspoon orange zest
1 teaspoon lemon juice
½ teaspoon cinnamon
For Garnish:
2 tablespoons chopped almonds
Extra chopped figs and dates
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
- Place chopped figs and dates in a bowl. Pour boiling water over them and stir in baking soda. Let sit for 10 minutes, then mash into a paste.
- In a large bowl, whisk together almond flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk brown sugar, eggs, olive oil (or melted butter), vanilla, and the mashed fig-date mixture.
- Gradually fold dry ingredients into wet until just combined. Stir in sliced almonds.
- Pour batter into prepared pan, smooth top, and bake for 40–45 minutes until a toothpick inserted comes out clean.
- While cake bakes, heat honey, orange juice, zest, lemon juice, and cinnamon in a small saucepan. Simmer for 5 minutes and remove from heat.
- Let cake cool for 5 minutes post-baking, then drizzle with warm syrup. Cool completely.
- Garnish with chopped almonds and extra figs and dates before serving.
Notes
For gluten-free, use all almond flour or a certified GF blend.
Use flax eggs and maple syrup for a vegan version.
Sunflower seeds can replace almonds for a nut-free version.
Add lemon zest or substitute tangerine juice for a citrus twist.
Store at room temperature for 3–4 days or refrigerate up to 1 week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
