Thursday, May 12, 2016

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
pinch salt
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 and almond extract. 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 sugar and bake for 25-30 minutes, until golden outside.


Delicious warm or at room temperature and great with ice cream :)

Enjoy!

9 comments:

Anonymous said...

THis looks divine!!
where did you get this pan?

Michele

Bebe said...

Michele, this may not be the same fluted pan - but scroll down to the Nordic Ware quiche and tart pan:

http://www.houzz.com/photos/traditional/pie-and-tart-pans

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.

Bebe said...

PS. Michele, Stacey’s pan looks a bit flared. May be like this one:

http://www.amazon.com/Paderno-World-Cuisine-Non-Stick-Removable/dp/B0006BB2NW

And Amazon has the Nordic Ware pan mentioned above. Houzz is a “sign in” site.

Stacey Snacks said...

Bebe and Michele,
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:

http://www.amazon.com/gp/product/B001VEI088?ie=UTF8&camp=1789&creativeASIN=B001VEI088&linkCode=xm2&tag=stacsnac-20

I bought mine at Williams Sonoma 20 yrs ago......not sure who made it. But it's aluminum, not black non-stick.

Stacey

Anonymous said...

thanks Ladies!!

appreciate the info!!

Anonymous said...

Can this be made as muffins?
Or in mini loaf pans?

Ciao Chow Linda said...

Great looking cake Stacey. We can always count on you for a good fig recipe.

Stacey Snacks said...

Anon,
I don't think these would work in muffin tins.........sorry to say.

Stacey

Bebe said...

I like the way aluminum bakes compared with black nonstick. I saw that one but didn’t think it looked dark enough! Thanks, Stacey.