Tanti Auguri a Live in Italy!

Fig and Almond Cake Recipe

To celebrate Live in Italy’s third birthday, I, of course, had to make a cake! My fig and almond cake uses seasonal ingredients and welcomes the autumnal flavours of September. The cake is flourless, which is one of my favourite types of cake – the almonds and butter make the sponge taste almost pastry like. The combination of the jammy figs and rich almonds is comforting and decadent. The cake is very versatile as the fruit can be changed depending on the season – I often make a version with pears and cocoa powder in the autumn, and it would also be lovely with cherries in the summer. 

fig and almond cake with fresh figs on a white plate

Ingredients:

  • 185g unsalted butter
  • 200g caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 200g ground almond
  • 1 pinch of salt 
  • Around 6 figs
  • Icing sugar 

Method: 

  • Preheat the oven 180°C / 350°F.
  • Combine the butter and sugar, then add the eggs and vanilla extract. Mix until it is soft and fluffy. 
  • Gradually stir in the ground almonds and add a pinch of salt. 
  • Lightly grease a springform cake tin and add the cake batter to this. 
  • Slice the figs and lightly push them down into the cake batter. 
  • Bake for around 45 minutes or until a skewer comes out clean. 
  • Lightly dust with icing sugar and enjoy! Buon appetito!

fig and almond cake
Photos by Natalia Bell
Natalia Bell

Contributing Food Editor

Natalia is a lawyer who lives in Edinburgh, Scotland. In her spare time, she enjoys cooking for and enjoying food with the people she loves, and travelling. She has a particular interest in Italian cuisine and culture, having been fortunate enough to travel there every year whilst growing up. She speaks Italian, but is continually trying to improve her skills to a fully proficient level. She would love to live in Italy one day - but, in the meantime, she posts about food and Italy on her Instagram @buonappetitotutti

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