Description
This fig and date cake is soft, spiced, and studded with almonds. Made with buttermilk or yogurt for moisture, it’s a cozy Mediterranean-inspired tea cake perfect for snacking or dessert.
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
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment.
In a bowl, whisk almond flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Stir in figs, dates, and sliced almonds.
In another bowl, cream butter and sugar until fluffy.
Beat in eggs one at a time, then mix in vanilla.
Add the flour mixture in batches, alternating with buttermilk/yogurt. Mix just until combined.
Pour batter into the pan. Top with extra sliced almonds.
Bake 35–40 minutes, until a toothpick comes out clean or with a few moist crumbs.
Cool in pan 10 minutes, then transfer to a rack to cool completely.
Notes
Add orange zest or cardamom for a warm, aromatic twist.
Swap almonds with chopped walnuts or pecans.
For dairy-free, use coconut oil and plant-based yogurt.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Tea Cake
- Method: Baking
- Cuisine: Mediterranean-Inspired
