Fig and Almond Cake with Tahini and Sesame

Where Juicy Figs Meet Toasted Sesame

Fresh figs bring not only sweetness to this cake, but moisture too. As they bake, the wedges soften and spread a little into the batter. Ripe but still firm figs hold their shape best; very soft ones can fall apart. In the Netherlands, fresh figs are most readily available in late summer and early autumn. Outside that season, you can make the cake with ripe pears, though the flavor will be milder and less floral.

Almond flour makes the crumb tender and moist, while a little wheat flour and baking powder give the cake enough structure. Beat the softened butter and sugar until light and creamy before adding the eggs. This helps the fat distribute evenly through the batter. After adding the dry ingredients, stir just until combined: beating for too long makes a denser cake. Ground almonds can be used instead of almond flour; the texture may be a little coarser.

Tahini adds a toasted, slightly bitter and savory flavor that balances the sweet figs. Stir the tahini until smooth first, then mix it into the batter. A small amount is enough: the almond flavor should remain distinct, and the cake should not become heavy or strongly savory. Sprinkle sesame seeds over the batter just before baking. They toast in the oven and contrast with the soft fruit. Use white or black sesame seeds, or a mixture of both.

The cake is ready when the top is golden brown and a skewer inserted into the center comes out with a few moist crumbs. A skewer that goes through a fig may look wet, so also check a spot without any fruit. Let the cake cool in the pan first so the crumb can set. Serve it warm with a spoonful of plain yogurt, which refreshes the sweet, nutty flavors beautifully. It also goes well with coffee at room temperature.

Store the cooled cake covered in the refrigerator and eat it within three days; take a piece out of the refrigerator a little before serving so the crumb is less firm. You can also briefly warm a portion in an oven set to a low temperature. If using pears instead of figs, cut them into small wedges and pat them dry if they are very juicy. This prevents too much moisture from collecting around the fruit in the batter.