Sweetened with honey and scented with cinnamon this fig cake is both floral and fruity. Extra virgin olive oil and Greek yogurt keeps this cake moist and tender, while fresh figs baked into the batter make it centerpiece worthy.

Slice of fig cake with Greek yogurt and a drizzle of honey on top.
Photo Credits: Mark Beahm

This fig cake was inspired by the Spanish tradition of merienda, or afternoon snack, which bridges the gap between meals. In the afternoons, cafés and restaurants switch from their lunch menu to a smaller menu of coffees, sweet pastries and savory snacks like tuna or beef empanadillas. 

Instead of complicated, oversized layer cakes, cafés often served simple cakes baked in tart pans. The flavors changed seasonally or even daily, and the thin cakes were just the right size for an afternoon bite. 

My fig cake recipe, baked in a fluted tart pan or 9-inch round cake pan, is based on those afternoon treats I enjoyed in Spain often with a cup of carajillo. It’s made with a blend of almond flour and all-purpose flour (gluten-free works well). The fluffy cake is sweetened with honey and has a warming hint of ground cinnamon. Before baking, I press quartered fresh figs into the batter and sprinkle the top with flaked almonds and a little granulated sugar. 

Serve this fig cake on its own, or finished with sliced fresh figs, a dollop of Greek yogurt and a drizzle of warm honey, perhaps with a cup of coffee or tea on the side. 

Table of Contents
  1. Fig, Almond, and Honey Cake Ingredients
  2. How to Make This Fig, Almond, and Honey Cake
  3. How to Pick the Perfect Figs for Baking
  4. Swaps, Substitutions, and Variations
  5. How to Store Fig Cake
  6. What to Serve with this Fig Cake Recipe
  7. You'll Also Like: Not-Too-Sweet Cake Recipes
  8. Greek Honey - Thyme, Forest & Wild Herbs
  9. Fig Cake with Almond and Honey Recipe
Ingredients for fig cake, including almonds, honey, olive oil, greek yogurt, eggs, salt, cinnamon, baking soda, flour, figs, and sugar.

Fig, Almond, and Honey Cake Ingredients

Sweetened with honey, the fig cake has a floral and fruity sweetness. A mixture of extra virgin olive oil and Greek yogurt keeps the cake moist and tender, while almond flour provides structure for a fluffy cake. Irresistible fresh figs top it all off.

  • Almond flour: Almond flour has a mild, sweet, and nutty flavor. It's used in everything from Persian Love Cake to Italian Carrot Cake to this fig cake recipe to make a fluffier, more tender cake that keeps moist for days.
  • All-purpose flour: A small amount of all-purpose flour helps to bind the batter and add structure. You can replace it with gluten-free 1-to-1 flour for a gluten-free cake.
  • Cinnamon: Adds a hint of warmth without taking the focus away from the figs, honey, and almonds.
  • Baking soda: Reacts with the honey and yogurt to leaven the cake and make it fluffy.
  • Salt: Enhances the other flavors in the tart.
  • Greek yogurt: Keeps the cake moist without the need for as much oil. Use full-fat or 2% Greek yogurt.
  • Extra virgin olive oil: Because oil is a liquid at room temperature, baked goods–from Greek honey cake to chocolate cake–become even more tender over time than they would be with butter. Plus, it lends a delicious fruity and peppery flavor to the cake. A high quality oil is essential—I like our Private Reserve Greek EVOO for baking.
  • Honey: I suggest extra light or light amber for plenty of flavor without overwhelming the figs and almonds, like our Alfa Honey from Crete with tasting notes of fresh thyme. 
  • Eggs: Provide structure and bind the batter together.
  • Figs: Have a sweet honey flavor that is a natural pairing with almonds and honey.
  • Almonds: Add a nutty crunch to the top of the cake.
  • Granulated sugar (optional): An optional sprinkling of sugar on top of the cake caramelizes on the quartered figs and sliced almonds.
Overhead shot of fig cake with a slice taken out.

How to Make This Fig, Almond, and Honey Cake

The fig cake uses no specialized equipment and comes together in 15 minutes. If you don’t have a fluted tart pan, you can make it in a 9-inch round cake pan instead.

  • Get ready. Arrange a rack in the center of the oven. Preheat to 350°F. Lightly oil a 9-inch fluted tart pan (or a 9-inch round cake pan) and line the bottom with a round of parchment paper.A tart shell that's been oiled and lined with parchment paper.
  • Combine the dry ingredients. In a medium mixing bowl, whisk together 1 cup almond flour, ½ cup all-purpose flour, ½ teaspoon cinnamon, and ¼ teaspoon baking soda. Use the whisk to break up any clumps in the almond flour.Almond flour, all-purpose flour, cinnamon, baking soda, and salt that has been whisked in a bowl.
  • Combine the wet ingredients. In a separate mixing bowl, whisk 2 large eggs, ½ cup honey, and ⅓ cup each Greek yogurt and olive oil until fully combined. Olive oil, honey, and eggs in a white bowl with a whisk.
  • Make the batter. Add the flour mixture to the yogurt mixture and fold with a silicone spatula until smooth.Fig cake batter being stirred in a bowl with a rubber spatula.
  • Add the toppings. Scrape the batter into the prepared pan and smooth the top. Scatter 8 quartered fresh figs over the top, lightly pressing them into the batter. Sprinkle with ¼ cup of sliced almonds and, optionally, 1 tablespoon of granulated sugar.Fig cake in a tart shell before being baked, with a sprinkle of sugar on top.
  • Bake. Set the tart pan on a baking sheet and bake for 35 to 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top of the cake will be golden brown and the sides should pull away from the edge of the pan slightly.Overhead shot of fig cake cooling in a tart shell on a wire rack.
  • Cool. Allow the cake to cool completely in the pan on a wire rack. If your tart pan has a false bottom, push the bottom of the pan to separate the cake from the edge of the pan, then carefully slide the cake onto a plate. If you used a cake pan, run a butter knife along the side of the cake, and carefully transfer the cake onto a plate.Overhead shot of fig cake on a wooden platter with fresh figs, sliced almonds, and Greek yogurt on the side.
  • Serve. When the cake has cooled, slice and serve at room temperature with extra figs, a dollop of Greek yogurt, and a drizzle of honey.slice of fig cake with Greek yogurt, sliced almonds, and fresh figs on a plate with a fork.

How to Pick the Perfect Figs for Baking

Perfectly ripe fresh figs have a floral, honey-sweet, and nutty flavor. In season from late summer to November, they used to symbolize the fall harvest in Ancient Greece. Today, you often can find them in the grocery store as early as May.

You can use black or green figs for baking.

  • Black Figs: My favorite are Black Mission. They’re the sweetest with the strongest fig flavor.
  • Green figs: When it comes to green figs, I prefer Calimyrna. They are the sweetest with a honey and have a butterscotch flavor.

For this fig cake (or just about any fig recipe where the fruit is baked) overripe figs will break down too much when they’re exposed to heat. Look for perfectly ripe or even slightly under ripe figs. Ripe figs feel soft but not mushy and may have some wrinkles or cracks in the skin.

Honey being drizzled on a slice of fig cake.

Swaps, Substitutions, and Variations

Fig season is just a short period of the year. Even when you can find them, fresh figs are so delicate and spoil quickly. Here are some swaps and variations you can use for this fig cake recipe when perfectly ripe figs aren't in the cards.

  • You can make this fig cake recipe with dried figs instead of fresh. Substitute 1 cup (about 7 ounces) of stemmed, coarsely chopped dried figs for the fresh figs. Stir them through the batter instead of using them as a topping.
  • Use this cake base for other fresh fruits throughout the year, such as cherries, apricots, Fuyu persimmons, apples, or pears.
  • To make the cake gluten-free, substitute the all-purpose flour with your preferred 1-to-1 gluten-free flour.
  • For an extra nutty and toasty flavor, try toasting the almond flour, like in our recipe for carrot cake. Toast the almond flour on a baking sheet in a 350°F oven for 7 to 9 minutes, or until golden brown. Stir and redistribute the almond flour halfway through so it toasts evenly.
Fig cake with a slice taken out.

How to Store Fig Cake

Store fig cake at room temperature in an airtight container or covered tightly for up to three days. It will last a day or two longer if stored in the refrigerator.

The cake keeps for up to three months in the freezer. To freeze, double wrap the completely cooled cake tightly in plastic wrap or foil. Thaw, still covered, in the refrigerator overnight or on the counter for about one hour.

What to Serve with this Fig Cake Recipe

Serve a slice of fig cake with a generous dollop of Greek yogurt and a drizzle of honey. Add a few extra fig slices on the side. I love this cake in the afternoon with a cup of coffee, tea, or even an extra-warming carajillo.

This cake wouldn’t be out of place as a sweet treat at breakfast or brunch with a vegetable frittata and fresh fennel and orange salad.

You'll Also Like: Not-Too-Sweet Cake Recipes

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Greek Honey - Thyme, Forest & Wild Herbs

A drizzle of this high quality Greek honey adds the perfect finishing touch to your Fig Cake!

a jar of greek honey from the mediterranean dish.
5 from 16 votes

Fig Cake with Almond and Honey

photo of author mark beahm.Mark Beahm
Overhead shot of fig cake with a slice taken out.
This rich but fluffy snacking cake with honey, cinnamon, and Greek yogurt is baked in a tart pan to keep it nice and light (a 9-inch pan works if you don’t have one). The simple cake perfect for a light and rustic dessert or an afternoon snack. If you can’t get your hands on ripe figs, stir 1 cup of chopped dried figs right into the batter in their place. Other sliced seasonal fruits like persimmons, cherries, or pears also work well as a substitute.
Prep – 15 minutes
Cook – 35 minutes
Total – 50 minutes
Cuisine:
Spanish
Serves – 12
Course:
Dessert

Ingredients
  

For the Cake

  • 1 cup (100g) almond flour
  • ½ cup (60g) all-purpose flour (standard or gluten free)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • cup Greek yogurt, plus more for serving
  • cup extra virgin olive oil
  • ½ cup honey, plus more for serving
  • 2 large eggs

For the Topping

  • 8 fresh figs, quartered, plus more for serving
  • ¼ cup sliced almonds
  • 1 tablespoon granulated sugar (optional)

Instructions
 

  • Get ready. Arrange a rack in the center of the oven and preheat to 350°F. Lightly oil a 9-inch fluted tart pan (or a 9-inch round cake pan) and line the bottom with a round of parchment paper.
  • Combine the dry ingredients. Whisk together the almond flour, all-purpose flour, cinnamon, baking soda, and salt in a medium mixing bowl. Use the whisk to break up any clumps in the almond flour.
  • Combine the wet ingredients. In a separate large mixing bowl, whisk together the Greek yogurt, olive oil, honey, and eggs until fully combined.
  • Make the batter. Add the flour mixture to the yogurt mixture and fold with a silicone spatula until combined and smooth.
  • Add the toppings. Scrape the batter into the prepared pan and smooth the top with a spatula. Scatter the figs over the top of the cake, lightly pressing them into the batter. Sprinkle the top with the sliced almonds and granulated sugar (if using).
  • Bake. Set the tart pan on a baking sheet and bake for 35 to 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top of the cake will be golden brown and the sides should pull away from the edge of the pan slightly.
  • Cool. Allow the cake to cool completely in the pan on a wire rack. If your tart pan has a false bottom, push the bottom of the pan to separate the cake from the edge of the pan, then carefully slide the cake onto a plate. If you used a cake pan, run a butter knife along the side of the cake, and carefully transfer the cake onto a plate.
  • Serve. When the cake has cooled completely, slice and serve at room temperature with extra figs, a dollop of Greek yogurt, and a drizzle of honey.

Notes

  • Store at room temperature in an airtight container or covered tightly for up to three days, or in the refrigerator for up to five days.
  • To freeze, double wrap the completely cooled cake tightly in plastic wrap or foil. Freeze for up to three months. Thaw covered, in the refrigerator overnight or on the counter for about one hour.
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 286.2kcalCarbohydrates: 28.2gProtein: 7.1gFat: 18.1gSaturated Fat: 1.9gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.6gTrans Fat: 0.003gCholesterol: 27.6mgSodium: 84.8mgPotassium: 130.5mgFiber: 3.6gSugar: 19.1gVitamin A: 87.5IUVitamin C: 0.7mgCalcium: 73.9mgIron: 1.5mg
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Mark learned to bake professionally at Two Fat Cats Bakery in Portland, Maine and was most recently the head baker at Hjem Kensington, a Danish café in London. He lived in Barcelona and Madrid for six years, before moving to London and then back to the States. He is fascinated by the intersection of food, culture, and science. He has been developing recipes for home bakers for three years and began writing for The Mediterranean Dish in 2022.

When he’s not in the kitchen, he spends his time traveling, knitting, and learning to throw pottery.
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Comments

    1. Hi, Barbara! We've never tried it with frozen figs, but that doesn't mean you couldn't. If you do give it whirl I would let the figs thaw first before adding them otherwise the cook time could be off.

      1. Thank you so much. I will try it with figs I have in freezer after letting them thaw. I thought I should cut them up and mix in rather than putting on top.

  1. Hi!
    Please can you explain whether you used American cup measures or metric? I see other measurements in Grams which makes me think metric, but then oven temperature is in Fahrenheit, which makes me think American cups.

    Help! 😅

    1. Hi, Carlotta! We use American cup measurements, but then provide grams as an option for the dry goods for those baking in other countries. Happy Baking!

  2. 5 stars
    This was wonderful and so easy to make! I was so happy when I found figs at the end of their season to try in this recipe and it did not disappoint! My family and guests were all impressed! 😊 I used a combination of fine ground almond flour (not almond meal), and 1:1 gluten free flour (Bob's Red Mill). I also used the Alfa Greek Honey from this site's store (my new favorite honey!) and a dusting of coconut sugar on top before baking which gave it a nice Carmel color. So good and I'm going to try again with other fruits, like pears as suggested. Thank you for sharing!

  3. Just a thought, Irene, but did you perhaps use almond meal instead of fine ground almond flour? They are very different texture wise and you need the fine ground almond flour (without skins) for this recipe to achieve that cake-like batter.

  4. What can I substitute for the olive oil? I don’t have evoo but I do have regular olive oil and avocado oil 😊 thanks

    1. Hi, Sue! I'm Summer. I work here at The Mediterranean Dish. You can use vegetable oil, olive oil or avocado oil in this cake. Let us know how it turns out.

  5. 5 stars
    My guests loved this cake. Me too! Very clear instructions but I found the battery very runny and had to cook for much longer than stated ' possibly twice as long. Did I get the measurements wrong? I used the same american measuring cups for the dry and wet ingredients. Is this correct? Will definitely make again.

    1. Hi, Irene. It's a little hard to say what may have gone wrong here. One thing you can try next time is measuring your flour by weight to see if that helps. That is even more accurate than using cups. Also, ovens do vary, so that may account for why it took longer to cook for you than it did for us. So glad everyone still enjoyed it... sound like it was worth the wait :).

  6. 5 stars
    I made this yesterday and li is absolutely delicious. I did put in a few more figs. I will make this again. Great recipe.

    1. Hi, Nadine. Whole wheat flour is a tricky substitute. If you want to give it a try, we recommend using whole wheat pastry flour here. You may want to start with replacing just half of the all purpose flour with whole wheat pastry flour just to see how you like it, and increase from there.

  7. This cake is delicious. Thanks for sharing an excellent recipe. I picked the figs this morning and ate a piece a little warm. I may add just a little lemon zest next time. Thanks again for sharing

  8. 5 stars
    Hi Suzy & Team!😊

    I’m trying out the recipe above, but I’m stumped over something,and the Internet is full of conflicting answers!!!

    When you measured the WET ingredients,did you guys use a dry measuring cup OR a liquid measure?
    I hope you’ll see my question soon !

    BTW, Suzy I have your cookbook and receive your emails,and my cowboy rancher & I are thoroughly enjoying & so impressed with taste factor of the food!!!!
    It’s truly a slice of heaven….
    There’s such a sense of satisfaction making your recipes, and serving & pleasing loved ones.
    Family & friends are enjoying along with us everything you’ve shared via your recipes-THANK YOU!!!!

    Thanks again!

    Lisa

    1. I typically use a glass liquid measuring cup when measuring wet ingredients and for this recipe weighed my flours using my kitchen scale, but you could use your dry measuring cups to measure your flours. HTH