A simple, presentable, not too sweet treat
This fig and almond cake looks and sounds sophisticated, but is easy to make. It's light, subtle, and could probably function just as well for breakfast as it does for dessert. The recipe is adapted from the New York Times, but simplified for lazy (or one might say efficient) bakers like myself who are happy to reduce gadgets involved in the process to eliminate some fuss, dishes, and cleanup.
Fig and Almond Cake
Ingredients:
3/4 cup almond meal
1/4 cup granulated sugar
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 tsp salt
4 tablespoons salted butter, melted
3 eggs
2 tablespoons honey
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
12-14 fresh figs
Key Supplies: mixing bowl, mixing spoon, 9-inch round pan, measuring cups, knife
Directions:
Preheat oven to 375 degrees Fahrenheit, and grease a 9-inch round cake pan or tart pan with butter or baking spray.
In a mixing bowl, combine almond meal, sugar, flour, baking powder, cinnamon, and salt (all the dry ingredients).
In another mixing bowl, combine eggs, melted butter, honey, vanilla, and almond extract. Whisk together until well combined.
Add dry ingredients to the wet, and mix until just combined.
Pour batter into the greased round pan.
Cut each fig in half lengthwise, and arrange them on top of the batter.
Optional step: sprinkle a little more sugar across the top of the cake.
Bake for 25-30 minutes until golden and set, and a toothpick comes out clean from center.
Cool for 10-15 minutes before removing from pan. Enjoy!
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