Description
Baking Panadería del Sol’s fig, almond, and date cake connects generations of family recipes from Spanish countryside kitchens. Fragrant spices and tender fruit create a delightful dessert that whispers stories of warm afternoons and cherished gatherings.
Ingredients
Scale
Main Ingredients:
- 1 cup (150g) dried figs, chopped
- ¾ cup (120g) pitted dates, chopped
- 1½ cups (150g) almond flour
- 3 large eggs
- ½ cup (60g) all-purpose flour
- ¾ cup (150g) brown sugar
Supporting Ingredients:
- ½ cup (120ml) olive oil or melted unsalted butter
- ½ cup (120ml) boiling water
- ½ cup (60g) sliced almonds
Spices and Seasonings:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Honey Citrus Syrup:
- ½ cup (120ml) honey
- ¼ cup (60ml) fresh orange juice
- 1 teaspoon lemon juice
- ½ teaspoon orange zest
- ½ teaspoon cinnamon
Optional Garnish:
- 2 tablespoons chopped almonds
- Additional chopped figs and dates
Instructions
- Pour 120ml boiling water over 150g chopped figs and 120g chopped dates. Sprinkle ½ teaspoon baking soda into the mixture. Let the fruits soak and soften for exactly 10 minutes.
- Mash the soaked fruits into a coarse paste using a fork or food processor. Aim for a textured consistency with some fruit chunks remaining.
- Whisk together 150g almond flour, 60g all-purpose flour, 1 teaspoon baking powder, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon salt in a separate mixing bowl.
- Beat 3 large eggs with 150g brown sugar until the mixture becomes light and frothy. Add 120ml olive oil and 1 teaspoon vanilla extract to create a smooth liquid base.
- Fold your fruit paste into the egg mixture. Stir gently to distribute the ingredients evenly throughout the batter.
- Gradually incorporate the dry ingredients into your wet mixture. Mix until just combined, avoiding overmixing which can make the cake tough.
- Fold 60g sliced almonds into the batter. Ensure they are distributed evenly throughout the mixture.
- Transfer the batter to a 9-inch round pan lined with parchment paper. Smooth the top with a spatula to create an even surface.
- Bake at 350°F (175°C) for exactly 40-45 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.
- Prepare the syrup by combining 120ml honey, 60ml orange juice, ½ teaspoon orange zest, 1 teaspoon lemon juice, and ½ teaspoon cinnamon in a small saucepan.
- Simmer the syrup mixture for 5 minutes over medium heat. Stir occasionally to prevent burning.
- Remove the cake from the oven and let it cool in the pan for 5 minutes. Pour the warm syrup evenly over the cake, allowing it to soak deeply.
- Sprinkle 2 tablespoons chopped almonds and additional chopped figs and dates on top for garnish. Serve at room temperature.
Notes
- Toast almonds carefully to enhance their nutty flavor without burning, which can make them bitter.
- Chop dried fruits into small, uniform pieces so they distribute evenly throughout the cake batter.
- Use room temperature eggs and butter to help ingredients blend smoothly and create a more consistent cake texture.
- Check cake doneness by inserting a toothpick into the center – it should come out clean with just a few moist crumbs.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 70 mg