Fig and Almond Cake with Frangipane
An elegant French-inspired cake featuring a tender vanilla-almond crumb layered with almond paste frangipane and topped with halved fresh figs arranged in concentric circles. The cake balances subtle almond and lemon notes with the natural sweetness of figs, creating a sophisticated dessert that works equally well for special occasions or afternoon tea. This version emphasizes the frangipane filling, giving it prominence between two cake layers rather than relegating it to a thin spread. Serve warm or at room temperature with lightly sweetened sour cream whipped cream for a balance of richness and tang.
Ingredients
- 8 tablespoon unsalted butter, softened
- 6 tablespoon unsalted butter, for frangipane, softened
- 1 cup all-purpose flour, sifted
- 1 tablespoon all-purpose flour, for frangipane
- 1 cup heavy cream, cold
- 12 whole fresh figs, halved or quartereddried figs3/4 cuprehydrated
more concentrated sweetness
- 1 large egg, room temperature
- ¾ cup granulated sugar, divided
- ⅓ cup granulated sugar, for frangipane
- 2 teaspoon granulated sugar, for whipped cream
- 1 teaspoon vanilla extract, pure
- ½ teaspoon almond extract, pure, divided
- ¾ teaspoon almond extract, for frangipane
- ¾ cup almond flour, blanched
- 1 whole lemon, zest and juice
- ¼ cup sour cream, for batter
- 2 tablespoon sour cream, for whipped cream
- 1 teaspoon baking powder, aluminum-free
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon kosher salt, for frangipane
Instructions
- 1
Preheat oven to 350F (350°F). Butter and flour a 9-inch springform pan and line bottom with parchment paper.
- 2
Halve (or quarter if large) the figs through the stem. Toss with 1 tablespoon sugar in a small bowl and set aside.
- 3
Make frangipane by combining unsalted butter, 1 egg, almond flour, 1/3 cup sugar, 1 tablespoon all-purpose flour, 3/4 teaspoon almond extract, and 1/4 teaspoon salt in a medium bowl. Stir with a wooden spoon until smooth and paste-like. Set aside.
- 4
In a stand mixer, beat 8 tablespoons butter and 3/4 cup sugar on medium speed for 3 minutes until light and fluffy.
- 5
Add 1 egg, 1 teaspoon lemon juice (from 1 lemon), 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract. Mix on medium-low speed until combined, scraping sides as needed.
- 6
Add 1/4 cup sour cream and mix until just combined.
- 7
Whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, and 3/4 teaspoon salt in a small bowl. Add dry ingredients to mixer on low speed and mix until just combined.
- 8
Spread half the cake batter in the prepared pan. Spoon frangipane in small amounts over batter, then gently spread to cover entire surface.
- 9
Spoon remaining cake batter over frangipane and gently spread into an even layer.
- 10
Arrange figs cut-side up in concentric circles on top of cake. Place cake pan on a sheet pan.
- 11
Bake for 60-65 minutes until center is just set.
- 12
While cake bakes, make whipped cream topping by beating 1 cup heavy cream, 2 tablespoons sour cream, and 2 teaspoons sugar in a stand mixer on high speed until soft peaks form, 2-3 minutes.
- 13
Cool cake in pan for 20 minutes, then transfer to a cake plate. Serve warm or at room temperature with whipped cream if desired.
Tips
Use room temperature eggs and butter for even mixing and a tender crumb. Cold ingredients will not incorporate smoothly.
Don't overmix the batter after adding dry ingredients or the cake will be tough. Mix only until flour streaks disappear.
If figs are very large or not perfectly ripe, quarter them so they cook through evenly while the cake bakes.
Good to Know
Cover with plastic wrap and refrigerate for up to 3 days. Whipped cream is best served fresh but can be made 2 hours ahead and held in the refrigerator.
Cake batter can be prepared up to 4 hours ahead and held covered in the refrigerator before assembly. Frangipane should be made fresh. Figs can be prepped and sugared 2 hours in advance.
Serve at room temperature with whipped cream on the side, or warm from the oven with a dollop of cream. Works well with tea, coffee, or a dessert wine like Moscato d'Asti.
Common Mistakes
Overmix batter after adding flour to avoid dense, tough cake; fold gently with a spatula instead of continuing to use mixer at full speed
Use room temperature ingredients so batter emulsifies properly; cold butter and eggs will create a curdled, broken batter
Spread frangipane gently and evenly to prevent cracks in final cake layers; patchy application creates an uneven bake
Substitutions
Dairy-Free Swaps
General Alternatives
more concentrated sweetness
FAQ
Can I make this cake without a springform pan?
Yes. Use a 9-inch round cake pan lined with parchment paper. Cool for 20 minutes before inverting onto a cake plate. A springform makes removal easier and keeps the presentation intact.
What if my figs are very firm or underripe?
Soak them in warm water for 10 minutes to soften slightly, or quarter them to expose more surface area for even cooking during baking. Ripe figs add better texture and natural sweetness.
How long can I keep this cake and can I freeze it?
Refrigerate covered for up to 3 days. Freeze unfrosted cake wrapped in plastic wrap and foil for up to 1 month. Thaw at room temperature for 2-3 hours. Whipped cream does not freeze well.