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Late summer means figs are plentiful. They’re so expensive in the markets, so I was thrilled when a friend whose fig tree runneth over invited me to her house to go fig picking. I LOVE fresh figs. They’re nothing like dried figs, which are available year-round and are much easier to get (love dried figs too, but fresh are so much tastier!).
Fresh figs are soft and sweet, kind of a combination of crunchy seeds and smooth peach-apple tasting flesh. They’re rich in fiber, potassium, antioxidants and vitamins.
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Figs make a simple, delicious snack  alone or an elegant dessert drizzled with honey and topped with goat cheese. Ripe figs need to be consumed quickly before the turn mushy and spoil. I needed to come up with a way to use the flat of figs I picked, so I ate a bunch, then turned them into this delicious fig-almond cake.
This fig cake is very easy to make and so yummy. I’ve been enjoying it for breakfast, or you could use it for a snack or with tea as an afternoon tea cake. Beautiful enough to serve at a brunch or take to a party. Enjoy!

Fresh Fig Almond Cake (Gluten & Free, No Refined Sugars)

  • 4 tablespoons Kerrygold butter, melted (plus butter for greasing pan). You could sub coconut oil for dairy free.
  • 1 cup raw almonds (not blanched)
  • ¼ cup coconut sugar
  • ¼ cup gluten free flour blend. I use Bob’s Red Mill.
  • ½ teaspoon baking powder
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 eggs, beaten
  • 2 tablespoons honey
  • ½ teaspoon almond extract
  • 12 to 14 ripe figs


  1. Heat oven to 375 degrees. Butter a 9-inch pie pan; set aside. Put almonds and coconut sugar in a food processor and grind to a semi-coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
  2. In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. (NOTE: do not add hot butter to eggs or it will cook the eggs. Allow melted butter to cool). Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
  3. Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Bake for about 30 minutes, until golden outside and dry at center (test with toothpick). Cool before serving.


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