Fig and Almond Snacking Cake
 
Prep time
Cook time
Total time
 
This simple cake comes together in 5 minutes and is perfect with a cup of tea. It's dairy-free and sweetened with honey and free of refined sugars. It makes a great snack or breakfast!
Author:
Serves: 6-8
Ingredients
  • ¾ cup almond meal
  • ¼ cup white wheat (or white) flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 3 large eggs
  • ⅓ cup honey
  • ¼ cup unsweetened applesauce
  • ¾ teaspoon almond extract
  • ¼ cup sliced almonds
  • 4-5 figs, de-stemmed and sliced into quarters, length-wise
Instructions
  1. Preheat the oven to 350 degrees F and oil a 9-inch springform or cake pan.
  2. Combine the almond meal, flour, baking powder, cinnamon, salt, and baking soda and mix well.
  3. In a separate bowl, whisk together the eggs, honey, applesauce, and almond extract and beat for a minute or so, until frothy.
  4. Add the almond meal mixture to the wet ingredients and mix until fully incorporated.
  5. Pour batter into the oiled pan. Evenly distribute the sliced almonds on top, then the sliced figs.
  6. Bake at 350 degrees F for about 25 minutes, or until golden and the center is cooked (a toothpick comes out clean).
  7. Once the cake has slightly cooled, slice and serve with an extra drizzle of honey, if desired. Store cake, covered, in the refrigerator.
Notes
If you want to remove the whole cake from the pan, a springform pan is your best bet. Otherwise, if you are fine with slicing it straight out of the cake pan, you can use a regular round pan.

This recipe is inspired by/loosely adapted from NY Times.
Recipe by thyme & toast at https://thymeandtoast.com/fig-and-almond-snacking-cake/