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Fig, Almond, and Date Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 53 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Gluten Free

Description

This Fig, Almond, and Date Cake is a moist and flavorful dessert combining the natural sweetness of dried figs and dates with the crunch of chopped almonds. Perfect for a wholesome treat, it features a tender crumb made with all-purpose or gluten-free flour and a subtle richness from vegetable or coconut oil. Baked to golden perfection, this cake is easy to prepare and serves 12.

Ingredients

Scale

Dry Ingredients

  • 1¾ cups all-purpose flour (or gluten-free flour)
  • 2 tsp baking powder
  • ½ cup granulated sugar

Fruit and Nuts

  • 1 cup dried figs, chopped
  • 1 cup almonds, chopped
  • 1 cup pitted dates, chopped

Wet Ingredients

  • ½ cup vegetable oil (or melted coconut oil)
  • 3 large eggs

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a round springform pan or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose or gluten-free flour, baking powder, and granulated sugar until thoroughly combined.
  3. Combine Wet Ingredients and Fruits: In another bowl, beat the eggs with the vegetable or melted coconut oil. Stir in the chopped dried figs, almonds, and dates to evenly distribute them within the mixture.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to retain a tender crumb texture.
  5. Pour Batter into Pan: Transfer the batter into the prepared springform pan, spreading it evenly to allow for uniform baking.
  6. Bake the Cake: Bake for 40 to 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • Feel free to substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
  • Using gluten-free flour allows this cake to be suitable for gluten-sensitive individuals.
  • Ensure not to overmix the batter to keep the cake light and fluffy.
  • Allow the cake to cool slightly before removing from the pan to maintain its shape.
  • This cake pairs wonderfully with a cup of tea or coffee for an afternoon snack.

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Find it online: https://everydaykitchenmeals.com/fig-almond-and-date-cake-recipe/