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+ servings

Fig Cake

Celebrate fresh fig season with this delicious moist and rustic cake! Perfectly jammy and ripe figs caramelize as they bake into the almond batter that’s super quick and easy to make!
Prep Time20 mins
Cook Time30 mins
Course: Brunch, Dessert
Cuisine: Californian
Servings: 8
Author: Daniela Gerson


  • 1 1/2 cups all-purpose flour
  • 3/4 cup almond flour store bought or home-made; if you dont have this sub with all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 4 eggs lightly beaten
  • 4 tablespoons butter melted, + a bit more for greasing skillet/pan
  • 1/4 cup honey
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 zest & juice lemon
  • 12-14 ripe figs
  • 2 tablespoons sugar


  • Pre-heat oven to 375 F degress.
  • In the bowl of a food processor with the paddle attachment or a stand mixer, pulse the all-purpose flour, almond flour, baking powder and salt until just combined.
  • Add the eggs, 1 at a time, melted butter, honey, almond and vanilla extract, lemon juice and zest, to the almond flour mixutre and pulser until batter is just mixed.
  • Butter a cast iron skillet (or am 9-inch cake pan) and pour batter in, smooth top with a spatula.
  • Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and a toothpick inserted comes out clean.


  • When possible, buy sustainably grown fruit from your local farmers market. 
  • Go for ripe figs!  You want them to be soft, give a little with the slightest pressure, and not be either mushy or hard. 
  • If fresh figs are not in season, they can easily be swapped for another fresh fruit! 
  • This cake will hold well, wrapped or covered, for up to 3 days.
Did you make this recipe? Please share and tag @ChefDanielaGerson! I'd love to see how you're making colorful waves in the kitchen!