Fig & Almond Cake
Servings: 1 9" Cake
Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. When you cut into it, the flesh is bright and juicy and the taste is ethereal.Print Recipe
- 4 Tbsp Butter melted, plus butter for greasing pan
- 1 cup natural raw almonds not blanched
- ¼ cup Sugar plus 2 Tbsp for sprinkling
- ¼ cup all-purpose flour
- ½ tsp baking powder
- ⅛ tsp cinnamon
- ⅛ tsp Salt
- 3 Eggs beaten
- 2 Tbsp Honey
- tsp ½almond extract* *Optional - Can easily overpower
- 12 to 14 ripe figs
- Heat oven to 180°C. Butter a 9-inch fluted tart pan or pie pan; set aside.
- Put almonds & 1/4 cup sugar in a food processor & grind to a coarse powder. You can use almond meal instead
- Add flour, baking powder, cinnamon & salt; pulse to combine.
- In a mixing bowl, whisk together eggs, melted butter, honey & almond extract.
- Add almond mixture & beat for a minute until batter is just mixed. Pour batter into pan.
- Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter.
- Sprinkle figs with sugar and bake for 30 minutes, until golden outside & dry at centre when probed with a cake tester.
- Cool before serving.
Orange zest and 1/4 tsp cardamom can be added to the batter *145 g almond flour, 31 g a/p flour if not making your own flour