Ingredients, Recipes, Traditions · 12 Settembre 2025
ALMOND AND FIG CAKE
Difficulty
Prep time
Cook time
Servings
Season
Almond and Fig Cake
If one cake captures the essence of a Sicilian summer, it is undoubtedly almond and fig cake. Imagine the honeyed sweetness of freshly picked ripe figs combining with the rounded flavour of toasted almonds and the unmistakable fragrance of extra virgin olive oil.
This recipe is a sensory journey, a warm embrace that carries your thoughts to our island’s orchards. As always, the secret is quality: Maiorca flour, pure Sicilian almond paste and Federica Genovese Sicily&Food oil transform a simple cake into an unforgettable experience. Get ready to flour your hands and fill your home with the scent of happiness.
A fragrant, rustic cake, perfect for celebrating summer and its sweetest fruits. Preparation takes a little time, but the result rewards every effort.
what’s
needed.
For the cake batter
For the cake batter
For the cake batter
For the cake batter
For the cake batter
For the cake batter
For the cake batter
For the figs
For the figs
For the figs
For the figs
For the figs
For the almond cream
For the almond cream
For the almond cream
For the almond cream
For the almond cream
For the almond cream
Metod:
Step by step
Wash the figs, halve or quarter them according to size and place in a large bowl. Add the gin, limoncello, lemon juice and sugar. Stir gently, cover with cling film and leave to macerate in the refrigerator for at least 24 hours.
This essential step allows the figs to absorb flavour and release their precious juices.
In a small saucepan, combine the almond paste and sugar, loosening with a little water to prevent lumps. Add the Maiorca flour and stir until smooth. Incorporate the eggs, cinnamon stick and remaining water. Cook over a low heat, whisking continuously, until thickened.
Remove the cinnamon stick, transfer the cream to a bowl, cover with cling film touching the surface and allow to cool completely.
Beat the eggs and sugar in a bowl until pale and fluffy. Gradually pour in the extra virgin olive oil, then add the lemon zest and pinch of salt.
Gently fold in the Maiorca flour sifted with the baking powder, working from the bottom upwards until evenly combined.
Drain the macerated figs, reserving their juice. Place half the drained figs, the macerating juice and the roughly chopped blanched almonds in a frying pan.
Cook over a medium-low heat for about 20–30 minutes, stirring occasionally, until the figs soften and the juice reduces and caramelises.
Preheat the oven to 170°C. Butter and flour a 24 cm cake tin. Pour in the batter and spread evenly. Spoon the almond cream over the uncooked batter.
Arrange the remaining uncooked figs on top of the cream. Bake for about 20 minutes. Halfway through baking, take the cake out and distribute the caramelised figs and almonds over the top. Return to the oven for another 20–25 minutes, or until a skewer inserted in the centre comes out clean.
Remove from the oven and let the cake cool. Serve each slice with a generous portion of the remaining almond cream.
FEDERICA’S TIPS
Choose ripe figs that still hold their shape, and let the cooked fruit and almond cream cool before assembling the cake. Reduce any excess fig juice: you want all that lovely flavour without making the base soggy.
― storage and serving ―