Finding a great Passover dessert recipe can certainly be a challenge. Without using flour, and often without baking powder or dairy, it can be a tricky to find a chametz-free sweet that doesn’t feel like a plague. Enter a flourless fig cake recipe that will appeal to the fruit dessert lovers and is a different riff on a flourless cake than chocolate.
Now I love chocolate covered matzoh as much as the next Seder-goer, but why not get creative with the rules end your meal with a shows-stopping cake in this stunning Passover dessert recipe?
This flourless fig cake recipe is naturally gluten free—made with almond flour and whipped egg whites to keep things light. If you’ve never baked with almond flour before, you might be surprised how it gives a tender crumb and enough structure without needing any gluten. Whipping the egg whites is another trick here as it adds a delicate loft to the cake.
Kissed with a hint of orange and cardamom for a slightly tart, warm and earthy flavor.
And, of course, topped with lots of Orchard Choice and Sun-Maid California Dried Figs for a stunning presentation, so your post-Seder dessert looks as good as it tastes.
This cake is not too sweet, so the leftovers make a great breakfast.
Almond Flourless Fig Cake Recipe
- Butter or oil for greasing the pan
- 6 large eggs , cold
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- 1 orange Zested, (about 2 tablespoons)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cardamom
- 1/4 teaspoon kosher salt
- 2 cups almond flour
- 1 cup Orchard Choice or Sun-Maid California Golden Dried Figs , stems removed and halved
- 1/4 cup slivered almonds
- Preheat the oven to 350 degrees F. Prep a 9-inch springform pan by greasing it with butter or oil and lining the bottom with parchment paper.
- Separate the egg yolks and whites while the eggs are cold (it’s easier to separate that way) and then bring them to room temperature.
- In a medium bowl, beat the egg whites with a hand or stand mixer until soft peaks form. Then add ¼ cup of granulated sugar and a pinch of salt and beat to stiff peaks. Set aside.
- In a separate large bowl, whisk together the egg yolks with remaining ½ cup granulated sugar. Then, add orange juice, orange zest and vanilla and whisk to combine. Lastly, add cardamom, salt and flour and mix just until combined and no lumps remain.
- Gently fold the egg whites into the almond flour mixture just until combined, careful not to over mix. Pour the batter evenly into your prepped cake pan. Top evenly with sliced California Dried Figs and sprinkle almonds along the border.
- Bake for 45-50 minutes or until golden brown and a cake tester comes out clean. Cool the cake for 15 minutes and then remove the pan sides before cooling completely.
- Slice using a serrated knife to easily slice through the fig pieces. Store leftovers at room temperature for up to 3 days.