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Almond Fig Cake with Whipped Mascarpone

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


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.




  • 3 Eggs
  • 1 Tablespoon vanilla extract
  • ¾ cup Greek Yogurt
  • 3 Tablespoons unsalted butter (melted and cooled)
  • ¼ Cup honey
  • 2 Cups almond meal
  • ½ cup whole wheat flour
  • 1 cup sugar
  • Pinch of nutmeg (Optional)
  • 1 Teaspoon baking soda
  • ½ Teaspoon baking powder
  • 3/4 teaspoon salt

Whipped Topping:

  • Click the link above for the recipe
  • Optional: handful of pistachios (roughly chopped, drizzle of honey)


  1. Preheat the oven to 325*.
  2. Grease a 9-inch round cake pan and line the bottom with parchment paper.
  3. In one bowl, whisk eggs, and then add in vanilla, yogurt, honey, and cooled melted butter – whisk again. In another bowl, mix the almond meal, whole wheat flour, sugar, baking soda, baking powder, and salt (and optional – pinch of nutmeg and/or cinnamon).
  4. Mix wet ingredients with dry ingredients and pour into cake pan.
  5. Bake for about 25 minutes or until golden brown – until a knife inserted into the center of the cake comes out clean. Set aside to cool completely, and place onto a cooling rack.
  6. Once the cake has cooled, top it with the lemon mascarpone whipped cream, sliced figs. Optional: handful of chopped pistachios and a generous drizzle of honey. Bon appetit!
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Baking, Cake
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