Chocolate Fig and Almond Cake

Large Cakes | 10th May 2009 | By

This is a splendid cake for a special occasion – in fact with all those figs and nuts it would make a good alternative, or an addition, to a Christmas Cake. It wasn’t a special occasion but I felt like making it anyway.

  • First of all remembered to take the butter out of the fridge early this morning – most impressed with myself!
  • Cut up 5oz dried figs into fairly small pieces and left them in a covered bowl to soak in 3 tbsp of Amaretto for about 4 hours (longer the better I should think).
  • Creamed 9oz unsalted butter with 8oz soft brown sugar – for ages – I just grit my teeth and get on with it these days.
  • Mixed in 4 duck eggs alternately with 3 1/2 oz sieved wholemeal spelt flour.
  • Stirred in 3oz ground almonds
  • Finally mixed in figs and Amaretto
  • Spooned this into a 23cm round cake tin then dusted top with 2 tbsp cocoa
  • Arranged 3 1/2 oz whole peeled almonds on top of cake.
  • Baked at 175°C (gas 4) for 40 mins.
If you are after a chocolate fix, this is not the cake for you. The Green & Black’s recipe I took this from included 7oz chopped dark chocolate, but I decided to give this a miss as I thought it would detract from the figgy nuttiness of it all. How right I was, this is a totally delicious cake and it would have been less so with the addition of chocolate. The dusting of cocoa on the top was enough to make it onto this blog.


  1. Leave a Reply

    10th February 2017

    Is there any baking powder in this recipe?

    • Leave a Reply

      14th February 2017

      Hi Kamila – sorry of rthe late reply, I’ve been away for a few days. There’s no baking powder in the recipe, it’s based on an Italian recipe.

      • Leave a Reply

        14th February 2017

        Hi,thanks for your replay.I’ve baked this cake last weekend.I’ve added 1/2 teaspoon of baking powder just in case 😉 The cake was absolutely lovely,best still warm.Really enjoyed 🙂

        • Leave a Reply

          15th February 2017

          Hooray, glad it worked out for you and thanks for letting me know. We’re very used to well risen cakes in the UK, but it’s nice to ring the changes.

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