fig and almond cake

 

It was a good thing we gave most of our figs away before I made this recipe because I would have made 10 more if I could. Just like our surplus of plums and tomatoes, it was finally fig time. A year ago I would have ignored this recipe because I was not a fan of figs, yet one year later and I can't get enough. I put figs on my pizza, fig jelly on my crackers, it's never-ending. This cake took about an hour in total to make, making it great for whipping up last minute. Bring this to a dinner party or enjoy with a cup of coffee in the morning. 

 

 

What you need: Makes 1-9 inch cake

 

  • 4 tablespoons butter, melted, plus butter for greasing pan

  • 1 cup natural raw almonds (not blanched)

  • ¼ cup sugar, plus 2 tablespoons for sprinkling

  • ¼ cup all-purpose flour

  • ½ teaspoon baking powder

  • ⅛ teaspoon cinnamon

  • ⅛ teaspoon salt

  • 3 eggs, beaten

  • 2 tablespoons honey

  • ½ teaspoon almond extract

  • 12 to 14 ripe figs

 

What to do:

 

1. Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.

 2. In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.

 

3. 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 and dry at center when probed with a cake tester. Cool before serving.

 

 

 

Recipe from: NYT cooking

https://cooking.nytimes.com/recipes/1014976-fig-and-almond-cake?action=click&module=RecirculationRibbon&pgType=recipedetails&rank=4

 

 

 

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