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  • Batch cooking

Fig, Almond and Honey Cake

Golden fig cake with toasted almonds and honey

By Tom · Updated

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  • Makes 8 slices
  • About 1 hour
  • Easy

This fig, almond and honey cake is a lovely way to make the most of fresh figs. The cake is golden and gently sweet, with juicy figs, toasted almonds and a drizzle of honey bringing everything together. Perfect with a cup of tea or a spoonful of yoghurt, it's a simple seasonal bake you'll want to come back to every autumn.

The recipe

Fig, Almond and Honey Cake

A beautiful fig, almond and honey cake with a golden top, fresh figs and toasted almonds.

  • Makes 8 slices
  • 15 min prep
  • 45 min cooking
  • Easy

Times are our estimates from the method, not stopwatch figures.

Scale
8 slices
Measurements

Ingredients

To finish

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Heat the oven to 180°C fan. Grease and line a 20cm round cake tin.

  2. Step 2

    Beat the butter (175 g) and sugar together until pale and fluffy. Add the honey (60 g) and vanilla (1 tsp) and beat again, then add the eggs (3 eggs) one at a time, mixing well between each addition.

  3. Step 3

    Mix together the ground almonds (100 g), flour (150 g), baking powder (2 tsp), cinnamon (1 tsp) and salt. Fold into the butter (175 g) mixture, alternating with the yoghurt (120 g).

  4. Step 4

    Spoon the batter into the prepared tin and smooth the top. Press the figs (5 figs) into the batter flesh side up.

  5. Step 5

    Bake for 40-45 minutes, or until golden and a skewer inserted into the centre comes out clean or with a few moist crumbs attached.

  6. Step 6

    Leave the cake in the tin for 10 minutes before transferring to a wire rack and toast your flaked almonds (30 g) in a dry frying pan until lightly golden. While the cake is still warm, brush the top with honey (60 g) and scatter over the toasted flaked almonds.

  7. Step 7

    Serve warm or at room temperature with a generous spoonful of Greek yoghurt (120 g) and a little extra honey (60 g).

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Questions people ask

How long does fig, almond and honey cake take?

About 1 hour from start to finish, of which 15 min is prep and 45 min is cooking. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does it make?

As written it makes 8 slices. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Can I cook it ahead?

This one sits in the batch cooking group, which means it was picked for cooking in quantity rather than eaten straight from the pan. Cool it quickly, and freeze it in the portion sizes you will actually want later.