Fig and Almond Cake

August 11th, 2016

 

Fig and Almond Cake 1

To continue with the fig bounty, I made this almond and fig cake.  I always keep some almond flour in the freezer for Financiers, those dainty French cakes in the shape of  gold bars.  I love almond flour and this cake has both the flour and almond extract.  I went easy with the extract because I find it very strong.

Fig and Almond Cake 2V

The cake was moist and studded with the halved figs.  It was perfect for an afternoon tea or with coffee for breakfast.  You could sprinkle it with powdered sugar or top it with a dollop of whipped cream.

Fig and Almond Cake 3

Now that all of my figs are gone, I am wishing for more.  I have heard from a local acquaintance who has a fig tree in her yard.  Hopefully she will share!  Talking about you Donna.

FIG AND ALMOND CAKE (Adapted from The New York Times)

4 Tablespoons butter, melted, plus butter for greasing pan
1 cup almond flour
1/4 cup sugar, plus 2 tablespoons Demerara sugar for sprinkling
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
3 eggs, beaten
2 Tablespoons honey
1/4 teaspoon almond extract
1/4 teaspoon vanilla
12 to 14 rip figs

Heat oven to 375 degrees F/  Butter a 9-inch fluted tart pan or pie pan; set aside.  Put almond flour, 1/4 cup sugar, flour, baking powder, cinnamon and salt in a bowl and stir to combine.

In a mixing bowl, whisk together eggs, melted butter, honey and almond and vanilla extracts.  Add almond mixture and 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 Demerara sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester.  Cool before serving.

Printable Recipe

10 responses to “Fig and Almond Cake”

  1. This sounds delicious! If you didn’t have figs could you use cherries in this?

  2. TAC says:

    My only experience with figs are in the Newton cookies. I’ve never used or eaten a fresh fig. I was unsure about the skin, edible or not, so this recipe is very helpful. I happen to have almond flour in my freezer as well. I think I’ll give this a try. Thanks.

  3. Monique says:

    We are fig seekers:) Love them so much..isn’t it gorgeous?:)

  4. Madonna says:

    I saw figs at the market yesterday, now I must go back. 🙂 Do you think it would be worth browning the butter first like a financier?

    • Penny says:

      Great idea Madonna. Wish I had thought of that. The browned butter is what make financiers so good and I’m sure this cake would benefit. Next time I make it I will do it.

  5. Barbara says:

    That’s a beauty, Penny. Don’t you love using almond flour?

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