Recipe detail

Desserts Almond and fig cake

1. 3. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Desserts

Cuisine: French

Program steps

  • Preheating:
  • 175 °C

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1
Hot air
100 %
time icon Termination by time
time icon 01:00 hh:mm
probe icon 175 °C
ventilator icon 100 %
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Ingredients - number of portions - 8

Name Value Unit
all purpose flour 145 g
almond flour 60 g
baking powder 4 g
salt 3 g
butter soft 170 g
powdered sugar 160 g
vanilla extract 5 g
chicken eggs 2 pcs
greek yogurt 80 g
fresh figs 450 g

Nutrition and allergens

Allergens: 3, 7, 8, Gluten
Minerals: Ca, Calcium, Co, Cr, Cu, F, Fe, I, Iron, K, Mg, Mn, Na, P, Potassium, Se, Zn
Vitamins: A, B, B vitamins, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 360.1 kJ
Carbohydrate 35.2 g
Fat 22.2 g
Protein 4.1 g
Water 2.4 g

Directions

Butter and sugar a springform pan.

Cream the softened butter with the sugars until light and fluffy.

Add the vanilla extract, then the eggs one at a time, beating well after each addition until light and airy.

Combine the flour, almond flour, baking powder, and a pinch of salt. Fold this dry mixture into the butter-egg mixture, alternating with the Greek yogurt.

Cut the figs into quarters and add half of them to the batter. Pour the batter into the pan, arrange the remaining figs on top, and sprinkle with powdered sugar.



Bake until golden brown.