Ingredients:

  • 2 cups (192g) superfine blanched almond flour
  • 1/2 cup (100g) honey or maple syrup
  • 3 large eggs
  • 1/4 cup (55g) melted unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking powder
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (70g) dried figs, finely diced
  • 5 fresh figs, sliced into rounds
  • 2 tbsp (15g) sliced almonds
  • 1 tbsp (12g) turbinado sugar

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the almond flour, baking powder, and salt until no clumps remain.
  3. In a large bowl, beat the eggs and honey or maple syrup until the mixture is pale and frothy.
  4. Slowly stream in the melted butter and vanilla extract, whisking constantly to create a smooth emulsion.
  5. Fold the dry almond mixture and the diced dried figs into the wet ingredients using a spatula until just combined.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Arrange the fresh fig slices in a concentric circle on top of the batter.
  8. Sprinkle the sliced almonds and turbinado sugar evenly over the surface.
  9. Bake for 35–40 minutes until the edges are deep golden brown and a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before releasing the springform sides and transferring to a wire rack to cool completely.