Gluten-Free Fig Cake with Almond Flour
Dutch-style gluten-free cake combining almond and gluten-free flour with Greek yogurt for moisture. Fresh figs are scattered across the batter in varying cuts before baking, creating a playful presentation. The cake bakes at 175°C for 55 minutes until golden, then cools in the pan before serving.
Ingredients
- 11 tbsp unsalted butter, room temperature
- ½ cups brown sugar
- 1 tsp vanilla extract
- 3 eggs
- ¾ cups almond flour
- ⅝ cups gluten-free flour
- 1 tsp baking powder
- ⅓ cups Greek yoghurt
- 6 fresh figs
- salt
- butter, for pan
Instructions
- 1
Preheat oven to 350°F.
- 2
Prepare a 7.75" cake pan by lining the bottom with parchment paper and buttering the sides.
- 3
Cream together butter, sugar, vanilla extract, and salt.
- 4
Add eggs one at a time, beating well after each addition.
- 5
Mix in almond flour, gluten-free flour, and baking powder until a cake batter forms.
- 6
Fold Greek yoghurt into the batter and pour into the prepared pan.
- 7
Wash and cut figs into varying sizes and shapes. Arrange over the batter and sprinkle with sugar.
- 8
Bake for 55 minutes.
- 9
Cool in the pan for 15 minutes before turning out.
Tips
Cut figs in varied sizes (halves, quarters, eighths) for visual interest.
Allow cake to cool fully in pan before removing for best structural integrity.
Good to Know
Airtight container at room temperature for up to 3 days.
Batter can be prepared up to 2 hours ahead; keep figs separate and arrange just before baking.
Serve at room temperature with tea, coffee, or yoghurt.
Common Mistakes
Overmix after adding flour to avoid dense crumb.
Skip cooling time in pan to prevent structural collapse.
Use cold butter instead of room temperature for poor emulsification.