Apr 242020

Fig & Almond Cake

The Fig Now Yields Its Charms

Print Recipe
Fig & Almond 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.
Servings
9" Cake
Ingredients
Servings
9" Cake
Ingredients
Instructions
  1. Heat oven to 180°C. Butter a 9-inch fluted tart pan or pie pan; set aside.
  2. Put almonds & 1/4 cup sugar in a food processor & grind to a coarse powder. You can use almond meal instead
  3. Add flour, baking powder, cinnamon & salt; pulse to combine.
  4. In a mixing bowl, whisk together eggs, melted butter, honey & almond extract.
  5. Add almond mixture & beat for a minute until batter is just mixed. Pour batter into pan.
  6. Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter.
  7. Sprinkle figs with sugar and bake for 30 minutes, until golden outside & dry at centre when probed with a cake tester.
  8. Cool before serving.
Recipe Notes

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


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