Almond Flour Cake with Sweet Fig Paste

almond roll cake with sweet fig paste
Baking a cake with almond flour adds flavor to roulade. If you’ve never made a roll cake, it’s easy and best filled with our sweet fig paste recipe.

An almond roulade is another name for an almond roll cake made with almond flour. Instead of buying the almond flour, you can easily make it at home in your food processor. There’s no flour used, so the roulade is a naturally gluten-free dessert. Try this recipe for your next event and perhaps even as a buche de Noel for Christmas (with mushrooms made of meringue). The sweet fig paste recipe is simple to make and a great filling inside the roll cake.

Make Your Own Sweet Fig Paste Recipe

This sweet fig paste recipe will become a regular feature in your fridge. You may love it swirled in yogurt or as a topping for morning pancakes, but for baking, it couldn’t be better. You can swap in a portion of the sweet fig paste recipe as a fat replacement in baked goods. It is also a nutrient booster in baked goods that you can sneak in. Dried Figs are chock full of fiber, potassium, and calcium to name a few nutrients. But the flavor can’t be beat. And that’s where this roll cake with almond flour, chocolate, and figs really shines.

Baking Cake with Almond Flour

If you can’t get a hold of flour, are gluten intolerant, or just up for trying something different, enter almond flour. Almonds ground to a powdery flour consistency—here in the cake recipe, they’re ground with the cornstarch and sugar to adhere the ingredients and result in extra-fine sugar. Almond flour is a great replacement when baking flourless and while it doesn’t create the same kind of crumb that you would find using all-purpose or whole grain flours, the sugar, cornstarch, and egg whites provide structure for this pliable cake.

Just Roll with It

Roll cakes are a fun weekend baking project or perfect for holidays. They look fancy when sliced and though they have a few steps, are not hard to make. The parchment helps the cake not stick and when peeled away, the process becomes a bit like making cinnamon rolls or chocolate swirled buns: you spread on the sweet fig paste. Then a layer of mascarpone, and then finally, rolling. The key to a tight roll is to use just the right amount of filling and be confident in rolling from the short side in.

Chocolate Glazed Cake with Almond Flour & Sweet Fig Paste Recipe

Is any dessert prettier than a roll cake? This cake with almond flour is naturally gluten-free. Make our sweet fig paste recipe to be ready to roll in no time.
almond roll cake with sweet fig paste
Servings 12 people


Sweet Fig Paste Recipe:

Almond Roulade:

  • 1 1/2 cups blanched almonds lightly toasted
  • 3/4 cup granulated sugar divided
  • 1 tbsp cornstarch
  • 6 egg whites large, at room temperature
  • 1/2 tsp cream of tartar
  • 1/4 tsp almond extract

Mascarpone Cream:

  • 4 ounces mascarpone
  • 1 pinch salt
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Chocolate Glaze:

  • 4 ounces bittersweet chocolate 60%, finely chopped
  • 1/2 cup heavy whipping cream
  • 1 pinch salt


Make Sweet Fig Paste Recipe:

  • In a saucepan, combine figs, orange juice, granulated sugar, zest and salt. Cover and bring to a boil, then lower heat and simmer for 5 minutes. Uncover and continue to cook for another 8 to 10 minutes or until figs are soft and 1/4 cup juice remains. Remove from heat and cool. Spoon into a blender or food processor; whirl to a smooth paste. This fig paste recipe can be made up to 2 days ahead. Store in a covered container in the refrigerator.

Make Almond Roulade:

  • In food processor bowl, combine almonds, 1/2 cup granulated sugar and cornstarch. Pulse until almonds are finely ground. Set aside.
  • Adjust oven rack to middle position. Preheat oven to 325°F. Line a large 11-x-17-inch rimmed baking sheet with parchment paper.
  • In a large, clean mixing bowl, combine egg whites and cream of tartar. Beat on medium-high speed until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar and almond extract; continue beating until stiff peaks form. With a spatula, gently fold in almond mixture. Spread in an even layer on parchment-lined sheet.
  • Bake on middle oven rack for 18 to 20 minutes or until top is dry and color is light golden. Cool in pan on wire rack. While cake cools make Mascarpone Cream and Chocolate Glaze.

Make Mascarpone Cream:

  • Combine mascarpone and salt in a bowl. Beat with electric mixer on low speed until smooth. While mixing, slowly pour in cream. Add powdered sugar and increase speed to medium; beat until soft peaks form. Beat in vanilla. Cover and chill.

Make Chocolate Glaze:

  • Place the chocolate in a heatproof bowl. Bring the cream and salt to a simmer. Slowly stir the hot cream into the melted chocolate and stir until smooth. Cool.

Assemble Cake:

  • Cover cake with a piece of parchment; invert onto a large flat cutting board or (or inverted baking pan the same size as the baked cake). Remove the baking pan and very carefully peel the parchment away from the cake. Spread the fig paste evenly on cake. Top with the mascarpone cream. Starting at one of the short ends, roll up cake around the filling. Place, seam side down, on a platter. Spread the chocolate glaze over the cake. Chill until ready to serve or up to 1 day ahead of serving. To serve, cut roulade into slices.


Recipe and photos by Lorelle del Matto

Recipe and photos by Lorelle del Matto

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

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