Fig Cake with Almonds and Cinnamon Basil

Do you really love figs? Well, I really love figs! in cakes, mixed drinks, pie, baked as appetizers, preserves, chutneys. Here is my version of Fig Cake. “If you have figs in your knapsack, everyone will want to be your friend.” Albanian Proverb


4 tablespoons butter, melted, also extra butter for greasing the pan

1 cup of organic almonds

1/4 cup fresh organic cinnamon basil

1/4 cup organic sugar

2 tablespoons organic brown sugar

1/2 cup organic white flour

1/2 teaspoon baking powder

1/8 teaspoon salt

4 eggs beaten

2 tablespoons honey

1/2 teaspoon almond extract

1/4 cup St. Elder Natural Elderflower Liquer

15 to 16 ripe figs, sliced into 4


Preheat the oven to 375 degrees. Butter a 9 inch fluted tart pan or as I really like to do, butter many small tart pans (12). Set them aside. In a food processor, add the almonds and 1/4 cup of sugar and grind to a coarse texture. Add the cinnamon basil, pulse, add the flour, baking powder and salt and pulse.

In a mixing bowl, beat the eggs, melted butter, honey, almond extract and elderflower liquor. Add the almond/flour mixture from the food processor, and mix well, then add the figs. Mix in the figs well until they are smooth. Pour the batter into the pan or pans. Sprinkle the top with a little brown sugar. Bake for 30 minutes or until golden on the tops. Cool before serving.

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