Almond Roulade with Sweet Fig Paste Recipe

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).

This recipe may look complicated, but all the steps are easy! Make the sweet fig paste recipe with our Blue Ribbon Orchard Choice or Sun-Maid mission figs a day or two ahead of making the cake. While the cake is baking and cooling, make the mascarpone cream and chocolate glaze. You can even make the entire dessert a day ahead – cover and chill.

For a clean platter, line your plate or platter with parchment or wax paper, top with the rolled cake and then cover with the chocolate glaze. Remove the paper before serving.  

Almond Roulade with Sweet Fig Paste Recipe

Course Dessert

Ingredients

Sweet Fig Paste Recipe

  • 1 package (8-ounce) Blue Ribbon Orchard Choice Mission Figlets, stemmed and sliced
  • 1 1/2 cups orange juice
  • 1 tablespoon granulated sugar
  • 2 teaspoons orange zest
  • Pinch of Salt

Almond Roulade

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

Mascarpone Cream

  • 4 ounces (1/2 cup) mascarpone
  • Pinch of Salt
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered (confectioners’) sugar
  • 1/2 teaspoon vanilla extract

Chocolate Glaze

  • 4 ounces (60%) bittersweet chocolate, finely chopped
  • 1/2 cup heavy whipping cream
  • Pinch of Salt

Instructions

Make Sweet Fig Paste Recipe

  1. 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

  1. In food processor bowl, combine almonds, 1/2 cup granulated sugar and cornstarch. Pulse until almonds are finely ground. Set aside.

  2. Adjust oven rack to middle position. Preheat oven to 325°F. Line a large 11-x-17-inch rimmed baking sheet with parchment paper.

  3. 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.

  4. 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

  1. 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

  1. 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 Roll Cake

  1. 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

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!

Chocolate Dessert Recipes with Dried Figs

When it comes to dessert recipes with dried figs, we’ve got you covered! Here are a few of our favorites with some bar cookies and confections that are easy enough to whip up for a weeknight celebration to once-a-year gatherings too.

Chocolate Dipped Figs

This is quite possibly the quintessential chocolate and fig combination. It doesn’t hurt that with a handful of ingredients, you can dip and devour these confections in no time. Plus, chocolate dipped figs make a pretty gift!

Chocolate-Fig Bar Cookies with Hazelnuts

What happens when chocolate, figs, and hazelnuts walk into a bar—all kidding aside, this trio is made to party together in a bar cookie that’s a bit like toffee or a millionaire shortbread with a sandy cookie base and candied top of glossy chocolate, toasted hazelnuts and California Figs.

dried fig recipes dessert: Blondies with California Figs

Fig Blondie Recipe

What makes a good chewy chocolate chip bar cookie—this is at the heart of how to make blondies. Adding in California Golden Figs or Mission Figs creates an extra level of texture in a bar cookie that’s particularly good while warm.

No Bake Rocky Road Bars with Figs

The name doesn’t do these addictive chocolate and fig bars justice. Sure, they’re like rocky road with almonds, and mini marshmallows mixed together in smooth chocolate. What makes them exceptional is the chopped Mission Dried Figs and graham crackers that also evokes a campfire classic of s’mores in a no-bake bar.

dried fig recipes dessert: white chocolate oatmeal fig cookie bars

Oatmeal, California Fig and White Chocolate Bars

You don’t have to be a white chocolate fan to appreciate these oatmeal cookie bars. The white chocolate drizzle and California Figs elevate the flavors of a typical oatmeal cookie, sliced and ready to dunk in your favorite milk.