Fig and Almond Cake

- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter, melted, plus butter for greasing pan
- 1cup natural raw almonds (not blanched)
- ¼cup sugar, plus 2 tablespoons for sprinkling
- ¼cup all-purpose flour
- ½teaspoon baking powder
- ⅛teaspoon cinnamon
- ⅛teaspoon salt
- 3eggs, beaten
- 2tablespoons honey
- ½teaspoon almond extract
- 12 to 14ripe figs
Preparation
- Step 1
Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and ¼ cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
- Step 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.
- Step 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.
Private Notes
Comments
Simple to make, and delicious. I substituted 3/4 cup of almond flour for the raw almonds, both to avoid having to grind them and because I had it on hand. The cake was moist and almondy and the figs were, well, perfectly figgy.
1 cup whole almonds weighs 152g, so when substituting with almond flour instead of whole nuts, use weight not volume.
I made it with small Italian plums and it was amazing! I sprinkled the plums with cinnamon and sugar before baking. The plums released a lot of juice but I let it sit in the pan awhile to reabsorb them. Definitely a keeper!
Followed the recipe exactly- it was very easy. Mine turned out a bit more like bread than cake, but it was still delicious! Great way to use figs from backyard. Will make again.
I followed the recipe, but subbed sweet cherries for the figs. Used 152g of Almond flour and added sliced raw almonds on top before baking for 30 minutes until done. It is simple, and excellent. Will make again.
I had a bumper crop of figs this year, so after making 30 jars of jam, I was looking for ways to use the rest. This cake is a delight, not too sweet, and perfect with afternoon tea.