Made with almond and cashew flours, this gluten free fig cake is infused with almond extract and kept super moist thanks to ricotta. It’s subtle sweetness makes it perfect for breakfast or an afternoon snack.
There are a handful of recipes on here (like this paleo strawberry almond galette and these Christmas morning muffins to name a couple) that no matter what words I write or how perfect the pictures are, trying to accurately convey the flavors, taste, texture or experience of eating it is just impossible.
This ricotta almond fig cake is one of those recipes.
When figs make their way onto the summer scene, I feel a sense of giddiness that’s almost embarrassing. It’s a fruit, Gina, get a hold of yourself.
But figs embody this mid-late summer perfection that makes me feel like I live a way more exotic, European life than suburban New York actually affords.
When a pint of them is in my hands, I can imagine I’m sitting cafe side somewhere in Italy with an afternoon espresso in front of me listening to the beautiful cadence of the Italian language being thrown around by locals while I pick up every tenth word or so and pretend to know what’s going on.
They’re just such a romantic, transportive fruit.
The first pint that didn’t cost more than a plane ticket to Italy itself therefore made it’s way into my shopping cart as grand ideas swirled around in my head.
The outcome became this gluten free ricotta almond fig cake. It’s tempting to call it a breakfast or snack cake even. Light and fluffy, moist and not overly sweet, it lends itself very well to either of those meals alongside a cup of coffee or tea.
That said, a scoop of melting vanilla ice cream for a more decadent dessert would do it no disservice either.
This is where words will fail me; the almond extract and ricotta do something indescribable in this cake. The aroma that fills the house from the almond extract as it bakes is just magical.
Its strong perfume permeates the cake and pairs so incredibly well with the figs.
The ricotta keeps the entire cake light, fluffy and so perfectly moist. Pairing it with the denser almond and cashew meal really does wonders for the texture.
When I think of summer desserts, a slice of this fig cake (or this basil nectarine upside down cake) epitomizes perfection.
Simplistic, whole food ingredients showcasing the best the season has to offer, not sure it gets much better than that.
Love this ricotta almond fig cake recipe?
Try other fig recipes like Vanilla Fig Preserves, Goat Cheese Sweet Potato Noodles with Caramelized Figs, Chocolate Covered Figs.
Serving Size: 1
Amount Per Serving: Calories: 107 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 38mg Sodium: 92mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 7g Sugar Alcohols: 0g Protein: 4g
Items used in this recipe:
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.