Portuguese Fresh Fig Cake with Almonds - Bolo de Figos 🇵🇹
This Portuguese fresh fig cake is soft, moist and filled with ripe figs, almonds, lemon and olive oil. Baked in a loaf pan and finished with caramelized figs and sliced almonds, it is the perfect seasonal cake for dessert, brunch or an afternoon café. 🇵🇹
Equipment
- 9x5 loaf pan
- • Parchment paper
- • Large mixing bowl
- medium mixing bowl
- Whisk
- rubber spatula
- Measuring cups and spoons
- • Lemon zester
- • Cooling rack
Ingredients
- 10 medium fresh figs
- 1 ½ cup all purpose flour
- ½ cup almond flour
- 2 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine salt
- 3 large eggs
- ¾ cups granulated sugar
- ½ cup extra virgin olive oil
- ½ cup plain greek yoghurt
- zest of 1 lemon
- 1-2 tablespoon port wine
- ½ teaspoon almond extract
- ¼ cup sliced almonds
- powder sugar optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 by 5 inch loaf pan and line the bottom and long sides with parchment paper.
- Remove only the small hard stem from each fig. Keep the skin on. Chop four figs into small pieces. Cut the remaining six figs into quarters and set them aside for topping and serving.
- In a medium bowl, whisk together the all purpose flour, almond flour, baking powder, cinnamon and salt.
- In a large bowl, whisk the eggs and granulated sugar for approximately 2 minutes, until the mixture looks pale and slightly foamy.
- Whisk in the olive oil, Greek yoghurt, lemon zest, optional Port wine and almond extract until smooth.
- Add the dry ingredients to the wet ingredients. Gently mix just until no dry flour remains. Do not overmix.
- Fold the four chopped figs gently into the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Arrange the fig quarters cut side up without overlapping or pressing them deeply into the batter. Keep any quarters that do not fit for serving. Sprinkle the sliced almonds over the top.
- Bake on the middle rack for 55 to 70 minutes, or until the loaf is golden and a skewer inserted into the cake portion comes out clean or with a few moist crumbs. Avoid testing directly through a fig. If the top browns too quickly, loosely cover it with foil.
- Let the cake cool in the pan for 20 minutes. Carefully lift it out using the parchment paper, then transfer it to a cooling rack. Allow it to cool before dusting lightly with powder sugar if using and slicing.
Notes
● Remove only the hard stems from the figs. Keep the skins on.
● If your figs are large, save any quarters that do not fit comfortably on top for serving.
● Test the cake beside a fig so the skewer gives an accurate result.
● Loosely cover the top with foil if it browns before the centre is fully baked.
● Store covered at room temperature for 1 day or refrigerate in an airtight container for up to 4 days.
● Freeze individual slices for up to 2 months.
● If your figs are large, save any quarters that do not fit comfortably on top for serving.
● Test the cake beside a fig so the skewer gives an accurate result.
● Loosely cover the top with foil if it browns before the centre is fully baked.
● Store covered at room temperature for 1 day or refrigerate in an airtight container for up to 4 days.
● Freeze individual slices for up to 2 months.
Tried this recipe?Let us know how it was!
