Almond Fig Cake with Whipped Mascarpone

Made with honey and Greek yogurt, this almond fig cake is soft and delightful with a sweetened whipped mascarpone topping.

Figs are in the peak of their season right now and there are so many delicious ways to enjoy them – a great addition to cheeseboards, drizzled with honey, wrapped in prosciutto and roasted, or simply straight from the market. I love to top this almond meal cake with whipped mascarpone with tiger stripe or black mission figs. When shopping for ripe figs, look for figs that are slightly tender to the touch and smell sweet and fragrant. If you can’t get your hands on ripe figs, swap them for another in-season fruit. I often make this cake and top it with fresh summer strawberries, peaches, or plums, or in the winter – roasted pears. If it’s cooler outside, adding warm spices like nutmeg, cardamom, and cinnamon to the cake mixture would be delicious.

Click here for the mascarpone topping recipe.

Almond Fig Cake with Whipped Mascarpone

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• Author: Annie Garcia
• Total Time: 35 minutes
• Yield: 8 servings 1x

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Description

Made with honey and Greek yogurt, this almond fig cake is soft and delightful with a sweetened whipped mascarpone topping. The almond meal cake recipe is courtesy of Sara Forte of the Sprouted Kitchen.

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Ingredients

Units USM Scale 1x2x3x

Cake:

• 3 eggs
• 1 tbsp vanilla extract
• 3/4 cup Greek yogurt
• 3 tbsp unsalted butter, melted and cooled
• 1/4 cup honey
• 2 cups almond meal
• 1/2 cup whole wheat flour
• 1 cup sugar
• Pinch of nutmeg (optional)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp salt

Lemon Mascarpone Whipped Cream:

• 8 oz (225 g) mascarpone, chilled
• 3/4 cup heavy cream, chilled
• 3 tbsp powdered sugar
• 1 tsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

To serve:

• Fresh figs (tiger stripe or black mission), sliced
• Handful of roughly chopped pistachios (optional)
• Generous drizzle of honey (optional)

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Instructions

1. Preheat oven to 325°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In one bowl, whisk the eggs until uniform, then whisk in the vanilla, yogurt, honey, and cooled melted butter. In a separate bowl, mix together the almond meal, whole wheat flour, sugar, baking soda, baking powder, salt, and optional nutmeg or cinnamon.
3. Add the wet ingredients to the dry and mix until just combined. Pour into the prepared pan.
4. Bake for about 25 minutes, or until golden brown and a knife inserted in the center comes out clean. Set aside to cool completely on a wire rack.
5. While the cake cools, make the mascarpone whipped cream: in a chilled bowl, combine the mascarpone, heavy cream, powdered sugar, lemon juice, lemon zest, and vanilla. Beat with an electric mixer starting on low and increasing to medium-high, until the mixture holds soft-to-medium peaks. Do not overbeat or it will curdle.
6. Once the cake has cooled completely, spread the lemon mascarpone whipped cream generously over the top. Arrange the sliced figs over the cream. Finish with chopped pistachios and a drizzle of honey if desired.

Notes

The mascarpone cream comes together quickly and can curdle if overbeaten — stop as soon as it holds soft peaks. If the cake is still even slightly warm when you add the topping, the cream will melt and slide.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Baking, Cake

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