Rich and moist, naturally gluten-free almond cake topped with golden and sweet fresh figs. A must-try, perfect for all the fig lovers out there!!

Let's celebrate the irresistible sweetness of fresh figs with a delightful new Italian recipe that's bound to win your heart.
I'm super excited to share this NEW mouthwatering creation with you. This cake is just as rich and decadent. Just as moist and crumbly. But that's not all – this delectable treat is not just a delicious culinary experience; it's also naturally gluten-free, thanks to the magic of almond flour (no all-purpose flour in here!).

Imagine sinking your fork into a slice of cake so tender and moist it practically melts in your mouth. That's the kind of decadence I'm serving up here. And the best part? It's the perfect way to savor the rich, fruity goodness of fresh figs when they're in season.

Figs and almonds are just a match made in heaven that perfectly combines in this soft and moist cake. The result: a bright, rich, moist cake loaded with fresh figs and exploding with flavor. Amazing for an afternoon snack, next to a cup of coffee or tea, or after-dinner dessert. Look at the texture of this cake!

The star of this show is undoubtedly the fresh figs, their firm, and pulpy goodness creating an exquisite contrast with the fragrant, soft dough of the cake. As they bake on top of the cake, these figs become extra jammy, releasing their natural sweetness in every bite. And of course, the almond flour, a gluten-free wonder, ensures the cake stays irresistibly moist with a tender crumb.

This perfect cake is quite easy to make with a few simple ingredients if you follow this step-by-step recipe. Make sure to check out my NEW recipe below (printable recipe card).

Here are a few things to keep in mind when making this recipe:

Which figs to use: You can use any variety that you have on your fig tree or you can find at your local grocery store or market (black, green or brown figs). Just make sure to grab ripe figs, they should be soft and almost starting to split on the bottom. Perfectly sweet this way!

For this recipe, I use almond flour, made with almonds without the skin (blanched almonds), which I prefer to almond meal (made with unblanched almonds - those that have the skin on). Because unblanched almond meal uses the whole almond, it has a red-brown color and darker brown specks throughout

If you can't find almond flour, you can make it yourself in a food processor: buy whole, blenched almonds and blend/blitz until you get fine, powdery flour. Do not over-blend or you will end up with almond butter instead.

For this gluten-free fig cake, I'm using vegetable or olive oil, but you can also substitute with melted butter in the same quantity.

In this recipe, I use large eggs. You will need to divide the egg yolks and the whites. Use the yolks right away and mix them well with the sugar. I use a hand mixer for this step, but you can whisk by hand or use a stand mixer too.

The egg whites are beaten until firm and folded into the cake batter at the end. Add a small portion of the egg whites to start, maybe a third or so. Using a spoon or spatula, move around the edges of the bowl, under the batter, and fold it to the middle of the bowl. Continue rotating the bowl.

Add more of the egg whites and continue folding until incorporated in the batter. This motion will make sure the egg white will not deflate and the batter is airy and soft.

Pour batter into an 8 (or 9) inch springform pan, add the fresh figs cut in half (cut side up) on top of the cake, and a sprinkle of sugar if you like. Bake until golden on top and set in the middle. Wait until reaches room temperature and enjoy!

Store at room temperature wrapped in plastic, or an airtight container for one day. Or refrigerate for up to 4 days.

Ready to try my new simple recipe too?!? Put on your apron, grab those fresh figs, and get ready to immerse yourself in the world of culinary delights.