Almond Flourless Fig Cake Recipe

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This Passover, bake this almond flourless fig cake recipe. It's a fruit lovers Passover dessert recipe that's also gluten-free.

Prep Time30

Cook Time50

Course: Dessert, Holidays

Keyword: flourless fig cake recipe, passover dessert recipes

Servings:

Calories: 357kcal

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.

Recipe and photos by Amy Kritzer Becker