Fig & Almond Cake
So Mrs. Fig (that would be me), bought a huge bag of organic dried figs at Costco.
Why do I do this?
We are 2 people, and can not possible eat all those jumbo size items.
I have plenty of fig cakes in my repertoire, but browsing the New York Times recipes, I cam across David Tanis' recipe for fig and almond cake.
He uses fresh figs, but that's not happening anytime soon here in NJ, so I would try it with my dried figs.....and instead of grinding the almonds, I would use almond meal.
I added lemon zest to the batter, because why not, I like lemon zest.
This is a very simple cake to throw together for the late night baker. I forgot to add in the honey, which did not make a difference, since I upped the amount of sugar.....click on the link to the original recipe if you want to follow it, otherwise, just make the cake with my additions, it was so good.
It is moist and delicious, and the figs and almonds go so beautifully together. I can't wait to make this in the summer with fresh figs.
Fig & Almond Cake (adapted from The New York Times):
4 tablespoons butter, melted, plus butter for greasing pan
1 cup natural raw almonds (I used 1 cup of almond meal)
1/2 cup sugar, plus 2 tablespoons for sprinkling
zest of a lemon
2 tbsp honey
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
3 eggs, beaten
1/2 teaspoon almond extract
12 to 14 ripe or dried figs, cut in half
Heat oven to 350F 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.
In a mixing bowl, whisk together eggs, melted butter, honey, the rest of the sugar (1/4 cup) and almond extract.
Add almond mixture from food processor and beat for a minute until batter is just mixed.
Pour batter into greased pan.
Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with 2 tbsp sugar and bake for 25-30 minutes, until golden outside.
Delicious warm or at room temperature and great with ice cream :)
where did you get this pan?
A number of other interesting pans here as well.
Figs not a big seller in our household, so will try this with some other fruit… Sounds so easy and good.
And Amazon has the Nordic Ware pan mentioned above. Houzz is a “sign in” site.
I usually use Nordicware pans, however, this one is 20 years old, and is not a non-stick.
It's more similar to this pan:
I bought mine at Williams Sonoma 20 yrs ago......not sure who made it. But it's aluminum, not black non-stick.
appreciate the info!!
Or in mini loaf pans?
I don't think these would work in muffin tins.........sorry to say.
The other 1/4 cup of sugar goes in with the flour and rest of the ingredients.
I will revise it.
Thanks for noticing the mistake.