clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tea Cake with Almonds, Marzipan and Figs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 1h
  • Cook Time: 1h 25m
  • Total Time: 2h 45m
  • Yield: 1 1x
  • Category: Cakes
  • Cuisine: Great Britain


Delicious tea cake filled with marzipan, almond and figs, finished with a honey coconut white chocolate glaze and fresh figs.



For the filling:
7 oz. (200g) soft dried figs, diced
2 tbsp. brown sugar
1/4 cup (60ml) amaretto
1/2 cup water
1/3 cup (20g) sliced almonds
3.5 oz. (100g) marzipan or almond paste

For the cake:
7 oz. (200g) butter
1 1/2 cups (300g) sugar
4 large eggs, room temperature
2 cups (260g) cake flour
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup (160ml) coconut milk
1 tsp. vanilla extract
couple drops almond extract

For the decoration:
2 tbsp. milk
2 tbsp. honey
1 tbsp. coconut rum or liquor
pinch of salt

2 oz. (60g) white chocolate, finely chopped
3 tbsp. cream cheese
12 tbsp. confectioner’s sugar
35 fresh figs
sliced almonds


1. Chop the dried figs into small dices – remove the hard parts before. Add together with the sugar, amaretto, and water to a small saucepan and heat up. The mixture should simmer until the liquids have gone and the figs are very soft – takes about 8-10 minutes. Crush the sliced almonds in a mortar until you have small pieces, but do not grind them. Cut the marzipan (almond paste) into small dices and add with the crushed sliced almonds to the saucepan and mix. Set aside to cool down.

2. Mix flour, baking powder and salt in a bowl and set aside. Mix the coconut milk in a cup or glass with the vanilla extract and almond extract. Set aside.

3. In a large bowl beat the butter and sugar on high speed until light and fluffy. Add the eggs one by one and mix well after each addition. Add the flour mix alternating with the coconut milk mixture in three portions – mix until just combined, do not overmix. Add the fig filling to the bowl and fold in. Grease and dust a 9×5 inches (23x13cm) baking pan with flour. Transfer the batter into the pan, smooth out the surface and place in the cold oven. Set the temperature to 325°F (160°C) and bake for 70-85 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool in the pan for about 10 minutes, then remove from the pan and let cool down completely on a wire rack.

4. For the glaze add the milk, honey, rum (or liquor) and salt to a saucepan and bring to a boil. Take from the heat, add the chopped chocolate and mix until completely melted and combined. Let cool down a bit. Add the cream cheese and mix until smooth. Add one tablespoon of the confectioner’s sugar and mix in. Add more, if you think the glaze is not thick enough (it will thicken a bit when cooler). Let cool down 20-25 minutes and then glaze the cake and decorate with fresh figs and sliced almonds.


Enjoy baking!