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.

Ingredients

Units Scale

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)

Instructions

Preheat oven to 325°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
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.
Add the wet ingredients to the dry and mix until just combined. Pour into the prepared pan.
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.
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.
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