Fig and Walnut Cake

It's no surprise that I have quite the sweet tooth. When I was walking through the market the other day and saw these gorgeous figs, I knew I was going to get home and turn on the oven for some kind of confection. The resulting recipe was quick and easy with only one bowl to wash (a key concern for someone who doesn't have a dishwasher). Walnut meal and flour are bound together with honey, olive oil and eggs for a dense and rich cake that's gonna make you change the way you feel about the word moist

This is going to be one of those staple cakes you'll make all year round, swapping out the fruit based on the season. Now, if you have any issue finding walnut meal, don't worry, you can just make it yourself. Simply throw some walnuts in the food processor and pulse into a fine flour. Just make sure to scrape often to avoid making walnut butter. 

PRO MOVE: Slice and serve when it's still warm.

Fig and Walnut Cake

Yield: One 8-inch cake

Prep Time: 15 minutes, plus cooling time

Cook Time: 35 minutes

Total Time: 50 minutes, plus cooling time


1 cup walnut meal

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/4 teaspoon ground cardamom

1/2 cup olive oil, plus more for greasing

1/2 cup honey, plus more for garnish 

2 eggs

8 ounces ripe figs, halved


  1. Preheat the oven to 375°. In a medium bowl, whisk together the walnut meal, flour, baking powder, kosher salt and cardamom. 

  2. In a large bowl, whisk the olive oil, honey and eggs until smooth. Slowly fold in the walnut mixture until incorporated, then scrape into a greased 8-inch tart dish with a removable bottom. Smooth the top with a spatula and arrange the figs in concentric circles with the cut-side facing up. 

  3. Bake until golden brown and a toothpick comes out clean when inserted in the center of the cake, 35 to 40 minutes. Let cool completely, then drizzle with more honey, slice and serve.