– 1 cup (100g) almond flour – ½ cup (60g) all-purpose flour – ½ teaspoon ground cinnamon – ¼ teaspoon baking soda – ¼ teaspoon kosher salt – ⅓ cup Greek yogurt, plus more for serving – ⅓ cup extra virgin olive oil – ½ cup honey, plus more for serving – 2 large egg – 8 fresh figs, quartered, plus more for serving – ¼ cup sliced almond – 1 tablespoon granulated sugar (optional)
Preheat oven to 350°F and center rack. Oil a 9-inch fluted tart or round cake pan and line the bottom with parchment paper.Mix almond flour, all-purpose flour, cinnamon, baking soda, and salt in a medium bowl. Whisk almond flour clumps.
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Add batter to pan and smooth top with spatula. Sprinkle the figs on the cake and softly push them into the batter. Sprinkle sliced almonds and granulated sugar on top.
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Place the tart pan on a baking sheet and bake for 35–40 minutes, or until a wooden skewer inserted into the middle comes out clean. Top of cake should be golden brown, sides should peel away from pan.
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The cake should cool entirely in the pan on a wire rack. If your tart pan has a false bottom, press the bottom to remove the cake from the edge, then gently put it onto a platter.
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In a cake pan, slide a butter knife down the edge and delicately remove the cake to a dish.Slice and serve the cake at room temperature with more figs, Greek yogurt, and honey once it cools.
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