Gluten free fig and red currant cake
Prep time
Cook time
Total time
You will also need an 8inch round cake tin greased and lined with parchment paper. This moist cake will keep for nearly a week if stored in an airtight tin. You can use ordinary caster sugar if you don’t have golden.
Serves: 8-10 slices
  • 100g butter, softened
  • 150g golden caster sugar plus a little extra for sprinkling
  • 3 eggs
  • 75g gluten free self-raising flour
  • 1 teaspoons ground cardamom
  • 200g / 4.5 cups ground almonds
  • 4 ripe figs cut into quarters
  • 50g red currants
  • 1 tbsp icing sugar for dusting
  1. Preheat the oven to 160c / Gas 3.
  2. Using an electric hand or stand mixer, beat the butter and sugar in a mixing bowl until fluffy.
  3. Add the eggs one by one, beating the batter in between. Sift over the flour and ground cardamom, add the ground almonds and beat until just smooth. Pour the batter into the lined tin and smooth the surface.
  4. Stud the figs and red currants over the top of the cake and sprinkle with a little extra golden caster sugar.
  5. Bake in the preheated oven for 1.5 to 2 hours, until the cake is firm to the touch and a knife inserted into the middle of the cake comes out clean.
  6. Remove from the oven and let cool for 10 minutes before removing from the tin before turning onto a wire rack to cool completely. Dust with icing sugar.
Adapted from Hannah Miles' gluten free plum and cinnamon cake from The Gluten Free Baker.
Nutrition Information
Serving size: 1 slice
Recipe by Maison Cupcake at