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Ricotta Almond Fig Cake
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.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Dessert
Cuisine:
Italian
Keyword:
fig cake, gluten-free fig cake, ricotta almond fig cake, vegetarian
Servings:
12
servings
Author:
Gina Matsoukas
Ingredients
1
cup
almond meal
1/2
cup
cashew meal
1
teaspoon
cinnamon
3/4
teaspoon
baking powder
1/4
teaspoon
baking soda
1/4
teaspoon
cardamom
1/2
cup
chopped dried figs
dates or raisins will work just as well
1
tablespoon
maple syrup
2
tablespoons
boiling water
1
cup
ricotta
1/4
cup
unsweetened non-dairy milk
I used
macadamia nut milk
but almond, cashew or any other nut milk will work
2
eggs
3
tablespoons
melted coconut oil
1
teaspoon
vanilla bean paste
1/2
teaspoon
almond extract
3-4
figs
quartered
Instructions
Preheat oven to 350 degrees. Line a 9x9 or similar baking pan with parchment paper and set aside.
Combine the almond and cashew meals with the cinnamon, baking powder, baking soda and cardamom in a large bowl.
Stir the chopped figs, maple syrup and boiling water together in a small bowl and let sit for 5 minutes.
Combine the ricotta, milk, eggs, coconut oil, vanilla bean paste and almond extract together in a medium bowl and whisk until smooth.
Add the fig mixture to the large bowl with the dry ingredients.
Pour the wet ingredients into the large bowl as well and mix until everything is thoroughly combined.
Transfer the batter to the parchment lined baking pan and spread evenly into the corners.
Press the quartered figs into the top of the batter.
Bake for 30-35 minutes until middle of the cake is set.
Remove from oven and using the sides of the parchment, pull the cake out of the pan and transfer to a wire rack to cool completely before slicing.
Garnish with powdered sugar if desired before serving.
Nutrition
Serving:
1
SERVING
|
Calories:
107
kcal
|
Carbohydrates:
10
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
38
mg
|
Sodium:
92
mg
|
Fiber:
1
g
|
Sugar:
7
g