Almond cake with figs from Sweet Enough (page 121) by Alison Roman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute hazelnut flour for almond flour, pears for figs, and sour cream for Greek yogurt.

  • mjblanchard on November 04, 2025

    Quality of the figs matters a lot. Suggest adding fresh cranberries, orange zest, and a small amount of almond paste to amp up the flavor — truly delicious.

  • anya_sf on August 18, 2024

    Based on others' comments, I used an 8" cake pan for 1/2 recipe and added lemon zest and almond extract. Baking time was still 60 minutes in a light colored pan (my oven may be running cool). The cake was not too sweet and was very moist due to the large amount of fruit. Very nice.

  • tarae1204 on October 30, 2023

    I made the cake using metric measurements and a combination of green and black figs. I incorporated half the halved figs into the batter as per the recipe. The batter is thick, and once transferred to the tart pan, I redistributed some of the figs *in* the batter, then arranged the remaining figs above the batter. The cake can definitely hold a pound of figs, and using two different types improved both looks and flavor. Yes the cake does threaten to spill over during baking, and does not. But, if I make it again, I might quickly trim the edges 20 min into baking as the "muffin top" over the pan rim makes it difficult to remove the cake from the pan. Delicious cake, but....where is the almond flavor? It's subtle and mainly textural. I don't think Alison Roman likes almond extract or paste, but I do, and I will experiment with adding these in the future. I think this tart would also be delicious with cranberries and a little orange zest, and MORE almond flavor.

  • Astrid5555 on September 22, 2023

    Used a 9 inch fluted tart tin as recommended in the recipe. Despite looking a lot like an overflow situation might happen during baking it worked out fine in the end, but only because I did not mix additional figs into the batter but only topped the batter with figs. Delicous and quick to make.

  • Lsblackburn1 on April 24, 2023

    I made this with rhubarb and it was delicious. I’d recommend checking it before 65 minutes - I didn’t and it got a bit burned on the edges. Easy to eat cake! Moist and not too sweet.

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