Figs and cashew nuts cake with a touch of cinanamon


Recipe preparation
  • Preheat the oven to 240°C
  • In a salad bowl, mix the sugar and the softened butter with a spatula
  • Incorporate the eggs one by one, the flour, the Potato Flour, the baking powder and the cinnamon. Whisk
  • Add the milk
  • Add the figs and the cashew nuts, mix until you get a homogeneous paste
  • Pour in a cake tin greased with butter and cook in the oven for 5 minutes at 240°C, then for 40 minutes at 180°C


  • To get a tastier cake, pour a dash of Grand Marnier on it once it is cooked
  • You can replace the figs by dry bananas


  • 125 g of icing sugar
  • 75 g of salted butter
  • 3 eggs
  • 80 g of flour
  • 80 g of Tipiak Potato Flour
  • 1 sachet of baking powder
  • 2 teaspoons of cinnamon powder
  • 4 cl of milk
  • 50 g of sliced dry figs
  • 50 g of crushed roasted salted cashew nuts

Used in the recipe

Products used

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