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Flourless Almond Fig Cake

Flourless Almond Fig Cake

This Sephardic Flourless Almond Fig Cake is perfect for Passover, or is a tasty gluten-free dessert all year!
4.60 from 5 votes
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8

Ingredients
  

  • Butter or oil for greasing the pan
  • 6 large eggs, cold
  • ¾ cup granulated sugar
  • ¼ cup orange juice
  • Zest from 1 orange (about 2 tablespoons)
  • 1 tsp vanilla extract
  • 1 tsp ground cardamom
  • ¼ tsp kosher salt
  • 2 cups almond flour
  • 1 cup Orchard Choice Golden Dried Figs, stems removed and halved (fresh works too!)
  • ¼ cup slivered almonds

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Prep a 9-inch springform pan by greasing the pan 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 boarder.
  • Bake for 45-50 minutes or until golden brown and a cake tester comes out clean.
  • Let the cake cool for 15 minutes and then remove the pan sides and cool completely.
  • Slice using a serrated knife to easily slice through the fig pieces.
  • Store leftovers at room temperature for up to 3 days.
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