Saffron Fig Spice Cake

This Fig Spice Cake with Saffron Glaze is a stunning choice for an incredibly elegant and simple dessert. This isn't your typical heavy holiday fruitcake; it’s a light, almond-based sponge that highlights the natural jamminess of fresh figs. By pairing warm spices like cardamom and cinnamon with a luminous, saffron glaze, you create a centerpiece that looks beautiful,but tastes like pure comfort. It’s the perfect way to cap off a festive dinner or to enjoy as a sophisticated afternoon treat with a cup of tea.

The real showstopper here is the Lemonfair Saffron glaze. Instead of a standard sugar icing, we infuse melted butter with ground saffron to pull out those deep, floral notes and that signature sun-kissed color. When you brush this over the warm, spice-scented cake, the glaze pools around the roasted figs, creating a beautiful contrast between the dark fruit and the golden syrup. Whether you are hosting a holiday gathering or just want to celebrate the end of fig season, this cake brings a gourmet flair to your table without spending the whole day in the kitchen.

Ingredients:

Cake:
4 tablespoon butter, plus more for greasing pan.
2/3 cup almond flour
1/4 cup sugar, plus more for sprinkling figs.
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon salt
3 eggs, beaten
2 tablespoon honey
1/2 teaspoon almond extract
6-8 ripe figs, stems removed and sliced in half lengthwise.

Glaze:
3 tablespoons butter
1 cup powdered sugar 
3 tablespoons milk
1 generous pinch Lemonfair Saffron, ground

Directions:

1. Preheat oven to 375. Butter 9 inch pan.

2. In a mixing bowl, add almond flour, 1/4 cup sugar, flour, baking powder, cinnamon, cardamom, and salt. Whisk until combined

3. In a separate bowl, whisk eggs, melted butter, honey, and almond extract. Add flour mixture and beat until just mixed. Pour into pan.

4. Arrange figs on top of batter with cut side facing up. Sprinkle the figs with sugar then bake for 20-30 minutes, until golden on the outside and dry in the center.

5. While cake bakes, make the glaze: melt butter in small saucepan over medium heat then stir in saffron, remove from heat and continue stirring until butter color deepens. Whisk in powdered sugar and milk until smooth.

6. Let sit until cake is done to allow saffron to bloom further.

7. When cake is ready, stir the glaze then, using a pastry brush, glaze cake while still warm. The glaze should slightly pool at edges and around figs. Add more as desired while serving.