Description
This moist and naturally sweet Fig, Almond, and Date Cake is a delightful dessert that blends the deep, caramel-like flavors of dates and figs with the nutty crunch of almonds. Naturally sweetened and rich in nutrients, it’s perfect for tea time, special occasions, or a healthy treat. The honey citrus syrup enhances the flavors and keeps the cake extra moist. Plus, it can be made gluten-free with a simple flour swap!
Ingredients
Scale
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 the oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
- Prepare the dried fruits: 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.
- Mix dry ingredients: In a large bowl, whisk together almond flour, all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another bowl, whisk together brown sugar, eggs, olive oil (or melted butter), vanilla extract, and the mashed fig-date mixture.
- Combine mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the sliced almonds.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Prepare the syrup: While the cake is baking, heat honey, orange juice, orange zest, lemon juice, and cinnamon in a small saucepan over low heat. Stir continuously and simmer for 5 minutes, then remove from heat.
- Soak the cake: Once baked, let the cake cool for 5 minutes, then drizzle the warm syrup over the top. Let it soak in and cool completely.
- Garnish and serve: Sprinkle with chopped almonds and extra figs and dates before serving.
Notes
- Make it vegan: Swap eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and replace honey with maple syrup.
- Storage: Keep at room temperature for 3-4 days in an airtight container, or refrigerate for up to a week.
- Serving suggestion: Pairs well with herbal teas, espresso, or a dessert wine like Moscato.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Fig, Almond, and Date Cake, Fig Cake, Almond Date Cake, Gluten-Free Date Cake, Healthy Dessert, Mediterranean Cake, Naturally Sweetened Cake