Fig Cake with Almond and Honey

This fig cake with almond and honey combines fresh figs, nutty almond flour, and golden honey in one stunning dessert that tastes like sunshine.

What Makes This Fig Cake Special?

This fig cake with almond and honey brings together tender almond flour, fragrant cinnamon, Greek yogurt tang, and jewel-like fresh figs crowned with crunchy sliced almonds and a honey drizzle—creating a moist, not-too-sweet Mediterranean-style cake with golden edges and a soft, nutty crumb.

I stumbled onto this recipe during fig season when my neighbor’s tree was practically begging someone to harvest it. There’s something magical about fresh figs baked into cake—they get jammy and sweet, their skins turn burnished, and the whole kitchen smells like a sun-drenched orchard.

This honey fig almond cake sits somewhere between rustic and elegant. It’s fancy enough for weekend brunch with friends but simple enough that I’ve made it on a Tuesday night just because.

Love Mediterranean-inspired cakes? Our lemon olive oil and rosemary cake combines citrus brightness with fragrant herbs and the same moist, tender crumb—another elegant, simple treat.

Why You’ll Love This Almond Fig Honey Cake Recipe

This fresh fig almond cake is ridiculously easy. You don’t need a mixer—just two bowls, a whisk, and a spatula. The batter comes together in about ten minutes, which means more time for the important stuff (like licking the spatula).

The texture is wonderfully moist without being heavy. Almond flour keeps things tender and adds this lovely nutty backdrop, while Greek yogurt and olive oil create a crumb that stays soft for days. Seriously, this cake tastes even better on day two.

It’s naturally less sweet than most cakes. I use honey as the only sweetener, which gives you floral sweetness without that sugar crash. You can always add more honey when serving if you’ve got a serious sweet tooth.

Fresh figs are the star here, and they deserve it. When fresh fig almond cake baked, figs transform into these gorgeous jammy pockets of flavor. According to King Arthur Baking, stone fruits and figs caramelize beautifully during baking as their natural sugars concentrate.

It works for so many occasions. I’ve served this at breakfast with coffee, as an afternoon snack with tea, and as dessert with vanilla ice cream. It’s that versatile friend who fits in everywhere.

The first time I made this, I worried the olive oil would taste too savory, but it completely disappears into the background, just adding richness. Trust the process!

Nutritional Information Per Serving

Nutrient	Amount
Calories	215
Protein	5g
Carbohydrates	26g
Fat	11g
Fiber	2g
Sugar	17g

Based on 12 servings

What You’ll Need for This Honey Fig Almond Cake

Getting your ingredients together before you start makes everything smoother. This almond fig honey cake recipe relies on simple, quality ingredients that really shine through.

Amount	Ingredient	Notes
1 cup (100g)	Almond flour	Use finely ground blanched almond flour for the best texture
1/2 cup (60g)	All-purpose flour	Standard or gluten-free works beautifully
1/2 teaspoon	Ground cinnamon	Fresh spice makes a difference here!
1/4 teaspoon	Baking soda	This helps the cake rise gently
1/4 teaspoon	Kosher salt	Balances all that honey sweetness
1/3 cup	Greek yogurt	Full-fat gives the richest result, plus extra for serving
1/3 cup	Extra virgin olive oil	Choose something mild and fruity
1/2 cup	Honey	I love using local wildflower honey, plus more for drizzling
2 large	Eggs	Room temperature blends in easier
8 whole	Fresh figs	Look for figs that give slightly when pressed, plus extras for serving
1/4 cup	Sliced almonds	These get toasty and crunchy on top
1 tablespoon	Granulated sugar	Optional, but adds a nice sparkle

Essential Equipment

You probably have everything you need already:

• 9-inch fluted tart pan or round cake pan – The fluted edges look gorgeous but a regular pan works perfectly
• Parchment paper – Makes removing the cake so much easier
• Medium and large mixing bowls – One for dry, one for wet ingredients
• Whisk and silicone spatula – All the mixing tools you need
• Baking sheet – To catch any drips in the oven
• Wire cooling rack – For proper cooling

Nice to have but optional:

• Tart pan with removable bottom for easy serving
• Kitchen scale for precise measuring

How to Make This Fig Cake with Almond and Honey

This fig cake with almond and honey comes together quickly with just a few simple steps. The key is gentle folding so you don’t overwork the batter.

1. Get your oven and pan ready. Position a rack in the center of your oven and heat it to 350°F. Lightly oil your 9-inch tart pan or cake pan, then line the bottom with a parchment round. This double insurance means your cake will slide right out later.

2. Whisk together all the dry ingredients. In a medium bowl, combine the almond flour, all-purpose flour, cinnamon, baking soda, and salt. Use your whisk to really break up any stubborn almond flour clumps—they happen, no judgment.

3. Blend the wet ingredients until smooth. In your large bowl, whisk together the Greek yogurt, olive oil, honey, and eggs until everything looks unified and slightly creamy. The yogurt might resist at first, but keep whisking and it’ll come together beautifully.

4. Combine wet and dry gently. Pour the flour mixture into the yogurt mixture and fold everything together with your spatula. Use a gentle touch here—mix just until you don’t see any flour streaks.

Overmixing develops gluten and creates a tough, dense cake instead of the tender crumb we’re after. According to Serious Eats, proper folding technique preserves the delicate structure created by gentle mixing.

5. Transfer batter and arrange the figs. Scrape the batter into your prepared pan and smooth the top with your spatula. Quarter your figs and arrange them cut-side up over the batter, pressing them in slightly so they nestle into the cake. Scatter the sliced almonds over everything and finish with a sprinkle of sugar if you’re using it.

6. Bake until golden and set. Place your tart pan on a baking sheet (catches any drips) and slide it into the oven. Bake for 35 to 40 minutes—you’ll know it’s done when a wooden skewer poked into the center comes out clean or with just a few moist crumbs. The top should be golden brown and the edges will pull away from the pan slightly.

7. Cool completely before serving. Let the cake cool in the pan on a wire rack. Patience here is hard but important—warm cake can fall apart. Once cool, if you used a removable-bottom tart pan, push up from the bottom and slide the cake onto a plate. For a regular pan, run a butter knife around the edge first, then carefully transfer.

8. Serve at room temperature with extras. Slice your cake and serve it with extra fig quarters, a dollop of Greek yogurt, and a generous drizzle of honey. Room temperature is when the flavors really sing.

Pro Tips for Perfect Results

Bring eggs and yogurt to room temperature before mixing. Cold ingredients don’t blend as smoothly and can create a less uniform batter. I set mine on the counter for about 30 minutes before I start.

Room-temperature ingredients emulsify better, creating a stable batter—according to America’s Test Kitchen, a temperature difference greater than 10°C between fats and liquids can cause batters to break and result in grainy texture.

Don’t skip breaking up the almond flour clumps. Almond flour naturally clumps because of its fat content. Those little lumps won’t disappear during mixing, so whisk them out at the dry ingredient stage.

Choose ripe but firm figs. Overripe figs turn to mush when baked. You want figs that give slightly when pressed but still hold their shape. Black Mission and Brown Turkey figs both work wonderfully here.

Use a light hand when folding the batter. Once you add the flour mixture to the wet ingredients, fold just until combined. You should still see a few small flour streaks—they’ll disappear during baking. Overmixing activates gluten proteins and creates a tough, chewy texture instead of a tender crumb.

The cake is better the next day. The flavors meld and deepen overnight. Store it covered at room temperature and the texture actually improves as the honey keeps everything moist.

What If Things Go Wrong?

Why is my cake dense and heavy? You probably overmixed the batter once the flour went in. Next time, fold just until you barely see flour streaks—they’ll bake out. Also make sure your baking soda is fresh (test it by adding a pinch to vinegar; it should fizz immediately).

My figs sank to the bottom. What happened? The batter might have been too thin, or your figs were too heavy with juice. Try patting the fig quarters dry with paper towels before arranging them, and press them just slightly into the batter rather than deeply.

The top is browning too fast but the center isn’t done. Tent a piece of aluminum foil loosely over the top and continue baking. Your oven might run hot—consider getting an oven thermometer to check the actual temperature.

Can I make this if my almond flour is expired? Taste it first. Almond flour contains oils that can go rancid. If it smells or tastes bitter or off, toss it and get fresh. Rancid nuts will ruin your whole cake.

Delicious Variations to Try

Make it gluten-free: Swap the all-purpose flour for a gluten-free 1:1 baking blend. I’ve tested this with Bob’s Red Mill and it works beautifully.

Try different fruits: When figs aren’t in season, quartered plums, halved apricots, or fresh raspberries are gorgeous substitutes. Pears would be lovely too, especially with a pinch of cardamom added to the batter.

Add citrus brightness: Fold in a tablespoon of lemon or orange zest with the dry ingredients. The citrus lifts all the other flavors and adds another layer of complexity.

Make it dairy-free: Use coconut yogurt instead of Greek yogurt. The texture stays beautifully moist and you get a subtle tropical note.

Boost the nuttiness: Toast the sliced almonds before sprinkling them on top, or add chopped pistachios for a stunning green contrast against the purple figs.

For another stunning olive oil cake with fruit, try our blood orange and olive oil cake—bright citrus flavor with jewel-toned beauty and the same tender, moist texture.

How to Serve, Store, and Reheat

Serving this fresh fig almond cake: This cake shines at room temperature when the flavors are most pronounced. I love serving it for brunch with strong coffee, or as dessert with a scoop of vanilla ice cream or mascarpone. The yogurt and honey drizzle aren’t optional in my book—they complete the experience.

Storage tips: Cover the cake with plastic wrap or store in an airtight container at room temperature for up to 3 days. The honey acts as a natural preservative, keeping everything moist. Don’t refrigerate unless your kitchen is very warm—cold temperatures make the texture grainy.

Freezing and reheating: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or for an hour at room temperature. You can warm slices gently in a 300°F oven for 5 minutes if you prefer it slightly warm.

Zero-Waste Kitchen Ideas

Save those fig stems and trimmings. Simmer them in water with a cinnamon stick and honey to make a lovely fig-infused syrup for cocktails or drizzling over ice cream.

Leftover almond flour? Store it in an airtight container in the freezer where it’ll keep fresh for months. The oils in almond flour go rancid at room temperature, so freezing protects your investment.

Turn stale cake into something new. Cube any leftover cake and toast the pieces in butter for a spectacular ice cream topping, or blend them into crumbs for a dessert base.

Extra figs? Roast them with honey and balsamic vinegar for a savory-sweet topping for goat cheese crostini, or simmer them into a quick jam.

Your Questions About Fig Cake with Almond and Honey

Celebrate This Beautiful Cake

There’s something so satisfying about pulling a golden, fig-studded cake from the oven and knowing you created something this beautiful with your own hands.

This fig cake with almond and honey is the kind of recipe that becomes a favorite—the one you make when figs are in season, when you want to impress without stressing, or when you just need something sweet and wholesome in your life.

I’d love to hear how your cake turns out! Drop a comment below with your favorite way to serve it, and tag your photos so I can see your gorgeous creations.

Baked with love by Rebeccah Ellene