Name: Fig, Almond & Date Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean-Inspired
Ingredients: 1 cup dried figs, stemmed and chopped; ½ cup chopped pitted dates; 1 cup almond flour; ¾ cup all-purpose flour; ½ cup sliced almonds (plus extra for topping); 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ tsp ground cinnamon; ½ cup unsalted butter, softened; ½ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup buttermilk or yogurt

Why You’ll Love This Recipe

I appreciate how this cake brings together a trio of flavors that complement one another beautifully. The figs and dates give natural sweetness and chewiness, while the almonds offer both richness and crunch. It’s also incredibly moist, thanks to the buttermilk or yogurt, and not overly sweet—just right for a mature, sophisticated palate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup dried figs, stemmed and chopped
½ cup chopped pitted dates
1 cup almond flour
¾ cup all-purpose flour
½ cup sliced almonds (plus extra for topping)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
½ cup unsalted butter, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup buttermilk or yogurt

Directions

I preheat the oven to 350°F (175°C), grease a 9-inch round cake pan, and line the bottom with parchment paper.
In a medium bowl, I whisk together the almond flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Then I stir in the chopped figs, dates, and sliced almonds.
In a separate bowl, I cream the softened butter and sugar until light and fluffy.
I beat in the eggs one at a time, then mix in the vanilla extract.
I add the dry ingredients gradually, alternating with the buttermilk or yogurt, beginning and ending with the flour mixture. I stir just until combined.
I pour the batter into the prepared pan and sprinkle extra sliced almonds on top.
I bake for 35–40 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs.
I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes 12 servings. Prep time is about 20 minutes, bake time is 40 minutes, making the total time 1 hour. Each slice contains approximately 220 kcal.

Variations

I sometimes add orange zest or a touch of cardamom to enhance the spice profile. For extra texture, I like including chopped walnuts or pecans in place of some of the almonds. If I want to make it dairy-free, I substitute the butter with coconut oil and use a plant-based yogurt.

storage/reheating

I store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. It also freezes beautifully; I slice it before freezing for convenience. To reheat, I warm slices briefly in the microwave or let them come to room temperature.

FAQs

Can I use fresh figs instead of dried?

I prefer dried figs for their concentrated sweetness and chewy texture. If using fresh, I reduce the buttermilk slightly to account for the added moisture.

Can I make this cake gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free blend. The almond flour already provides a great gluten-free base.

What’s the best way to chop sticky dates and figs?

I lightly oil my knife or use kitchen scissors to make chopping easier and prevent sticking.

Can I make this ahead of time?

Absolutely. I often bake it a day in advance—the flavors deepen and it stays moist.

Can I omit the almonds?

Yes, if I’m serving someone with a nut allergy, I skip the almonds and replace them with sunflower seeds or just leave them out entirely.

Conclusion

This Fig, Almond & Date Cake is a delightful blend of texture and taste that I find perfect for tea time or elegant dessert moments. It’s rich, moist, and full of natural sweetness, making it a wholesome and indulgent treat all at once.