Puff pastry cake with figs and almonds: quick and easy recipe for a seasonal dessert


Taking advantage of the fig season, and with a few who had remained whole from when I cooked this jam, I have prepared a delicious puff pastry cake with figs and almonds, remembering in its flavor the Santiago cake, but with the special touch that it brings this fruit.

The base could also be prepared with shortcrust dough, although with the puff pastry it is softer and also avoids the vacuum cooking time that this type of dough does not require. The dough is juicy, with a point of humidity that does not mean that it is raw, as it is due to the water that the figs provide.


For 6 people
  • Rectangular refrigerated puff pastry 1
  • Butter at room temperature 125 g
  • Egg L at room temperature 2
  • Ground almonds 125 g
  • Brown sugar 125 g
  • Figs (or more) 4

How to make puff pastry cake with figs and almonds

Difficulty: Easy
  • Total time 55 m
  • Elaboration 20 m
  • Cooking 35 m

We will start by preheating the oven to 190ºC with heat up and down. In a removable mold we will extend the puff pastry sheet by cutting off the remaining ends. Refrigerate while we prepare the filling.

To make the filling, beat the butter with the brown sugar and the ground almonds in a bowl or in the glass of a mixer, for five minutes until it has a texture similar to an ointment. Add the eggs one by one, incorporating them into the mixture.

Spread the preparation on top of the puff pastry and cut the figs in half, arranging them by making a garnish on top of the almond mass. Bake for approximately 35 minutes.

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