Fig and Almond Cake

Based on NY Times recipe of the same name.


  • 4 tablespoons butter, melted, plus butter for greasing pan 
  • 1 cup natural raw almonds (not blanched) 
  • 1/4 cup sugar, plus 2 tablespoons for sprinkling 
  • 1/4 cup all-purpose flour 
  • 1/2 teaspoon baking powder 
  • 1/8 teaspoon cinnamon 
  • 1/8 teaspoon salt 
  • 3 eggs, beaten 
  • 2 tablespoons honey 
  • 1/2 teaspoon almond extract 
  • 12 to 14 ripe figs


  1. Butter a 9-inch fluted tart pan or pie pan; set aside. 
  2. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. 
  3. Add flour, baking powder, cinnamon and salt; pulse to combine. 
  4. Heat oven to 375 degrees. 
  5. In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. 
  6. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan. 
  7. Remove stem from each fig and cut in half. 
  8. Arrange fig halves cut-side up over the batter. 
  9. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. 
  10. Cool before serving.

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