Dried fig and almond cake is a sugar free soft and moist tea time cake recipe made with dried figs, almond meal , desi khand, and whole wheat flour. It is an exotic dessert recipe perfect to serve after a warm main course meal or on special occasions.
Take dried figs and chop them into smaller pieces. Soak them in 2-3 tbsp of water for 10-15 minutes.
Put a kadhai on medium high flame. Add some salt and put a plate on it. Cover it and preheat for 10-12 minutes. Grease a loaf pan and line it with a parchment paper. Keep it aside.
In a bowl add fresh curd and khandsari sugar, mix well till sugar dissolves in the curd. Add vanilla essence and mix well again.
Now put a strainer, add whole wheat flour, custard powder, milk powder, baking powder, baking soda and sift.
Add almond meal and mix well altogether.
Now add melted butter and mix again.
Finally add soaked figs along with soaked water and mix well.
The batter should be of thick consistency.
Now pour batter into a loaf pan lined with parchment paper and bake it for 40-45 or until the knife comes clean in the preheated kadhai on a low flame.
Once done, take out from the kadhai, demold on a cooling rack and let it cool completely.
Once cool completely, cut into pieces and serve.
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Notes
All the ingredients should be at room temperature.
Soak figs for 10-15 minutes if you want them soft feel in each bite, for a crunchier taste add dried figs without soaking.
Batter should be thick in consistency.
Cool the cake completely before slicing.
You can store it up to 2 days at room temperature, for a longer shelf life keep it in the refrigerator. It stays good for 4-5 days in the refrigerator.
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