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Ingredients
Scale
- 1 cup (100g) almond flour
- 1/2 cup (60g) all-purpose flour (standard or gluten-free)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup Greek yogurt, plus more for serving
- 1/3 cup extra virgin olive oil
- 1/2 cup honey, plus more for serving
- 2 large eggs
- 8 fresh figs, quartered, plus more for serving
- 1/4 cup sliced almonds
- 1 tablespoon granulated sugar (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9-inch fluted tart pan.
- In a bowl, mix almond flour, all-purpose flour, cinnamon, baking soda, and salt.
- In another bowl, whisk Greek yogurt, olive oil, honey, and eggs until smooth.
- Combine dry ingredients with wet mixture and fold gently to avoid overmixing.
- Transfer batter to prepared pan, arranging quartered figs on top.
- Bake for 35-40 minutes until a skewer comes out clean.
- Let cool before transferring to a plate and serving with additional figs and yogurt.
Notes
Use ripe figs for maximum flavor and moisture.
For a gluten-free option, use only almond flour.
Allow the cake to cool completely before slicing for clean edges.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 240
- Sugar: 15
- Sodium: 150
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 6
- Cholesterol: 30