With fig season at its peak in September, this simple almond cake makes the most of one of Tuscany’s finest fruits. Honey, cardamom and extra-virgin olive oil enhance their natural sweetness, making for a light dessert that’s delicious served with thick crème fraîche or Greek yoghurt. Baking intensifies the flavour of the figs as the flesh becomes jam-like. Made with almonds rather than wheat flour, this cake has a moist crumb that pairs beautifully with the softened fruit. Honey replaces most of the sugar, bringing a floral sweetness, while extra-virgin olive oil adds depth.
Serves 6-8
Preparation: 35 min
Cooking: 45 min
Ingredients
4 large eggs, separated
3 tbsp runny honey
80ml extra-virgin olive oil
250g ground almonds
1/2 tsp baking powder
1/2 tsp fine sea salt
1/2 tsp ground cardamom (freshly ground even better)
8-10 ripe fresh figs, trimmed and halved lengthwise
1 tbsp brown sugar, for sprinkling
Thick crème fraîche or full-fat Greek yoghurt, to serve
Method
Preheat the oven to 180°C. Grease or line a 20cm round springform cake tin.
Separate the eggs. In a large bowl, whisk the egg yolks with the honey until pale and creamy. Add the cardamom, followed by the olive oil, and whisk until smooth.
Add the ground almonds, baking powder and salt, stirring until you have a smooth batter.
In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold a spoonful into the batter to loosen it, then fold in the rest until just combined.
Pour the batter into the prepared tin and smooth the top. Arrange the fig halves cut side up over the cake, pressing them in slightly and sprinkle with the brown sugar.
Bake for 40-45 minutes, until the cake is golden and a skewer inserted into the centre comes out clean.
Leave to cool for about 10 minutes before removing from the tin. Serve slightly warm or at room temperature with a generous spoonful of full-fat Greek yoghurt or crème fraîche and, if you like, a drizzle of honey.
Figs in Tuscany
Fig trees have been part of the Tuscan landscape since Etruscan times and are still found in gardens, vineyards and along country paths. Take a walk through the Tuscan countryside in late summer and chances are you’ll come across a fig tree full of ripe fruit. Many fig trees produce two crops each year, with the second harvest in September usually being the sweetest and most abundant. For generations, Tuscan families have enjoyed figs fresh, while drying or preserving the rest to enjoy through the winter. Although we think of figs as a fruit, they are actually made up of hundreds of tiny flowers hidden inside. They don’t ripen once picked, making September the perfect time to enjoy them. That’s why locally grown figs, bought at a local market or picked straight from the tree, are often sweeter and more flavourful than those you’ll find out of season.
