Description
A delicious and moist Sticky Fig Cake topped with crunchy almonds and soaked in a sweet honey syrup, perfect for any occasion.
Ingredients
Scale
- 200g (1 cup) dried figs, chopped
- Zest of 1 orange and 1 lemon
- 150g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar, packed
- 3 large eggs
- 180g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 50g (1/2 cup) chopped almonds, plus extra for topping
- 120ml (1/2 cup) milk
- 1 tsp vanilla extract
For the syrup, you will need:
- 60ml (1/4 cup) honey
- 2 tbsp water
- 1 tsp orange or lemon juice
Instructions
- Prepare the dried figs by chopping them into small pieces. Soak in warm water if tough.
- Cream the softened butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract and citrus zests.
- In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually add to the wet mixture until just combined. Fold in figs, almonds, and milk.
- Pour the batter into a greased cake pan and sprinkle extra chopped almonds on top.
- Preheat the oven to 175°C (350°F) and bake for 40-45 minutes. Check with a skewer for doneness.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Prepare the syrup and pour it over the cooled cake.
Notes
- Choose plump and moist dried figs for better flavor.
- Store the cake in an airtight container at room temperature for up to three days.
- For gluten-free options, substitute all-purpose flour with a gluten-free blend or almond flour.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Sticky Fig Cake, Almond Topping, Dessert, Baking, Fig Cake