Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. When you cut into it, the flesh is bright and juicy and the taste is ethereal.
- 4 tablespoons butter, melted, plus butter for greasing pan
- 1 cup natural raw almonds (not blanched)
- ¼ cup sugar, plus 2 tablespoons for sprinkling
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon cinnamon
- ⅛ teaspoon salt
- 3 eggs, beaten
- 2 tablespoons honey
- ½ teaspoon almond extract
- 12 to 14 ripe figs
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (10 servings)
217 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 22 grams sugars; 4 grams protein; 68 milligrams cholesterol; 70 milligrams sodium
1 9-inch cake
- Heat oven to 375 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 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.