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Sugar Free Fig and Almond Cake | Healthy Cake Without Refined Flour

Babita Singh
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Indian, Italian
Servings 8 Servings

Ingredients
  

  • ½ cup fresh curd
  • 95 gm khandsari sugar
  • ½ tsp almond essence
  • 110 gm whole wheat flour
  • ¼ cup almond meal 50gm
  • 2 tbsp custard powder
  • 2 tbsp milk powder
  • ¼ butter unsalted
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup water for soaking figs
  • 7-8 dried fig

Instructions
 

  • 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.

Video

Notes

  1. All the ingredients should be at room temperature.
  2. Soak figs for 10-15 minutes if you want them soft feel in each bite, for a crunchier taste add dried figs without soaking.
  3. Batter should be thick in consistency.
  4. Cool the cake completely before slicing.
  5. 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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