Fig Almond Cake


Ingredients:

  • 110 grams almond flour
  • 130 grams gluten-free all purpose flour, I like Bob's Red Mill 1:1
  • 1 1/2 teaspoons baking powder
  • 150 grams granulated sugar
  • 120 grams butter
  • Zest and juice of 1 orange, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 large eggs
  • 90 grams plain Greek yogurt
  • Slivered almonds
  • Fresh figs
  • 1/4 cup honey

YIELD: 1 - 9 inch round cake

DIRECTIONS:

Preheat the oven to 350F degrees.

Grease and line a round 9 inch cake pan.

In an electric mixer with the paddle attachment, cream the butter and sugar, until smooth and fluffy.

Add the orange zest, vanilla extract, almond extract and eggs, one at a time on low speed. Once combined beat in 1/2 of the orange juice and the yogurt.

Gradually add the almond flour, baking powder and gluten-free flour on a slow speed.

Spread the finished batter into the prepared pan. Slice the figs half and place them skin side down around the cake. Do not press down too hard.

Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the cake comes out clean. Let cool in the pan for 15-20 minutes. Then carefully remove the cake and cool completely on a wire rack.

When you are ready to serve, heat the other half of the orange juice and the honey together until melted and incorporated. Brush the honey glaze onto the cake and enjoy.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.