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

Cook Mode Prevent your screen from going dark

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