What could be sweeter than starting the New Year with a cake? The Ashkenazi custom of serving honey cake for Rosh Hashanah is well known. But in my Moroccan Sephardic family, the tradition is to bake cakes filled with dried fruit and nuts.

This special recipe for a Fig, Date and Nut Cake transports me straight back to my mother’s kitchen. This cake is soft, deep, rich and perfectly delicious.

Many years ago, my mother was inspired to make this gluten free version when Ines, my brother’s daughter, developed a gluten allergy. Along with the dried fruits, nuts and almond flour, my mother included a handful of chocolate chips. She knew how much the children loved chocolate and she wanted them to think they were eating chocolate cake!

My mother didn’t use written recipes and she never thought to write her recipes down either. She cooked from memory, instinct and feeling, as so many mothers do. As much as I loved this cake, I never paid close attention when my mother would bake it and I never put the recipe down on paper.

It has been four years since my mother passed away, but every time I bake a cake, I think of this one. I have been trying to recreate the recipe. While it is still not exactly my mother’s, I believe I have come very close.

The sweet fragrance of this cake as it bakes is unforgettable. When the syrup begins simmering on the stove, the entire house fills with the scent of the holiday. It feels like a celebration.

This cake is very aromatic and flavorful. The dried figs and dates give the cake a rich, caramel flavor balanced by the tenderness and texture of the almond flour, sliced almonds, and chopped pecans. The dried cherries bring another layer of sweetness and while the chocolate chips are optional, they are a wonderful way to make the cake appealing to children.

Baking this cake brought back the memories of Friday nights and holiday gatherings at my parents’ home. After eating dinner and this yummy cake, all the grandchildren would begin a dance competition. They would try to outdo each other with their fancy moves and dance routines. We laughed and we cheered and applauded. Those were such joyful, unforgettable evenings.

As the New Year approaches, I find myself dreaming and praying that one day I will be blessed with grandchildren eating my cake and dancing after dinner, just as my parents once did with us.

—Rachel

Fig, Date and Almond Cake

1 cup dried figs, chopped

1 cup pitted dates, chopped

½ cup boiling water

½ tsp baking soda

1½ cups almond flour

½ cup all-purpose flour, or additional almond flour or gluten-free flour

1 tsp baking powder

1 tsp ground cinnamon

¼ tsp salt

¾ cup brown sugar or coconut sugar

3 large eggs

½ cup olive oil

1 tsp vanilla extract

½ cup sliced almonds

½ cup chopped pecans or walnuts

½ cup dried cherries or raisins

½ cup chocolate chips, optional

Honey Citrus Syrup

½ cup honey

¼ cup orange juice

Zest of 1 orange

1 tsp lemon juice, optional

½ tsp cinnamon

Optional Garnish:

Chopped figs, dates, almonds 

Place the chopped figs and dates in a mixing bowl. Pour the boiling water over them, sprinkle in the baking soda, and stir. Let the mixture soak for about 10 minutes. If the dates are already tender, you can skip soaking them and soak only the dried figs. (The baking soda helps tenderize the dried fruit and deepen its flavor.) Once softened, mash the fruit with a fork until it forms a coarse paste. It does not need to be perfectly smooth.

In a separate bowl, combine the almond flour, all-purpose flour, baking powder, cinnamon and salt.

Whisk the eggs and brown sugar until frothy and golden. Add the olive oil, vanilla and fig-date paste and stir until well combined.

Gradually fold the dry ingredients into the wet mixture, mixing gently until just incorporated. Stir in the sliced almonds, chopped pecans or walnuts, dried cherries or raisins, and chocolate chips, if using.

Pour the batter into a parchment paper lined 9-inch round cake pan. Smooth the top and bake at 350°F for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, combine the honey, orange juice, lemon juice, orange zest and cinnamon in a small saucepan. Simmer gently, for about 5 minutes, stirring occasionally.

Let the cake cool in the pan for 10 minutes after removing it from the oven. Pour the warm syrup evenly over the top. This step makes the cake moist, fragrant and especially flavorful.

Garnish with chopped roasted almonds and additional figs and dates if desired.Serve warm or at room temperature.

The cake can also be wrapped well and frozen for up to one month. Thaw it in the refrigerator for one day before serving.

Sharon Gomperts and Rachel Emquies Sheff have been friends since high school. Their cooking and storytelling project has grown into a devoted following on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food. Website sephardicspicegirls.com/full-recipes.

Register to join them at their Sweet & Salty Simanim cooking demo for @yesh_tikva.org, September 1, 2026 7pm-9pm