Fresh Fig Almond Cake

Fresh Fig Almond Cake

1/4 cup + 2 Tbsp Midtown Olive Oil Mild Ultra Premium EVOO or Natural Butter Olive Oil

2/3 cup granulated sugar

3 large eggs, room temperature

1 tsp almond extract

1 tsp ground cardamom

1 cup all purpose flour OR 1 cup King Arthur Gluten Free Measure for Measure Flour

1/2 cup King Arthur Almond Flour

1 tsp baking powder

1/4 tsp salt

1/2 cup sour cream or full fat plain yogurt

14 - 18 fresh, ripe figs, sliced in half, lengthwise (you may need more or less depending upon fig size)

Turbinado or other coarse sugar, to sprinkle on top of cake before baking

Instructions: Preheat oven to 350 F. Grease a 9 - inch spring form pan, then place a round piece of parchment paper on the bottom. In large mixing bowl with hand mixer or stand up mixer, add olive oil, sugar. Beat in eggs, one at a time. Blend in almond extract & cardamom. In a separate bowl, whisk together flours, baking powder & salt. With the mixer on a low setting, add in flour mixture & sour cream, beginning & ending with flour until combined. Do not overmix. Spread batter in prepared pan. Arrange fig halves, cut side up on top of batter, gently pressing them in. Sprinkle coarse sugar on top. Bake for 45 minutes, or until golden and puffed. A toothpick inserted should come out with moist crumbs when done. After 5 - 10 minutes, use a plastic knife or spatula around the edges to loosen the cake and remove the springform sides. 


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