A lady who visited our garden back in June brought us figs. I made the following cake which was very simple and fast. The figs were honey figs and very delicious. They were really sweet so I omitted sprinkling them with sugar.
Fig and Almond Cake
4 tablespoons butter, melted, plus butter for greasing the pan
1 cup raw almonds
1/4 cup sugar, plus 2 tablespoons for sprinking
1/4 cup all-purpose flour
1/2 tsp. baking powder
1/8 tsp. cinnamon
1/8 tsp. salt
3 eggs, beaten
2 tablespoons honey
1/2 tsp. almond extract
12 to 14 ripe figs
Preheat the oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan.
Combine the almonds and 1/4 cup sugar in a food processor and grind into a coarse powder.
Add flour, baking powder, cinnamon and salt. Pulse to combine.
Whisk together the eggs, melted butter, honey and almond extract. Pour the batter into the prepared pan.
Remove the stems from the figs and cut in half. Arrange the figs cut-side up over the batter. Sprinkle the figs with sugar. Bake for 30 minutes, until golden brown.
Text and photos by Phillip Oliver, Dirt Therapy
Mmmmm, a perfect summer cake!
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