Bakery
Comments 2

Fig Cake with Almond Flour – Figs, Figs, Figs…

When I was living in Turkey where fig can grow and is rather cheap(er than here), I did not really like it. My mother had to force me to eat. When I am living in Finland where fig comes from either Turkey or from Brazil and it is really expensive, I started loving it. Quite idiotic, isn’t it?

 

I adapted this recipe from Sophia’s Sweets blog. In the original recipe she uses raw almonds and puts it in the food processor together with sugar. I used powdered almond, i.e. almond flour instead. But if you cannot find it in the shop you can always do it with raw almonds. I will try next time with raw almonds and grind them myself; however, I will roast them a bit in the oven first.

 

B

 

In the original recipe Sophia also used almond extract but I do not like almond extract at all, so I skipped that.

 

Like her, I wanted to use a pie mould for the cake. So it is actually a cake, yes, but it looks very much like a sweet pie.

 

The next time I bake this cake, I will also decorate the surface with almond flakes. Mmm…. Almond….

 

C

 

D

 

Ingredients:

 

1 cup / 2.4 dl. almond flour
1/4 cup / 0.6 dl. granulated white sugar
1/4 cup / 0.6 dl. white flour
1/2 tsp / 2.5 ml. baking powder
1/8 tsp / 0.6 ml. salt
1/4 tsp / 1.25 ml. cinnamon
4 tbsp / 60 gr. butter (plus a bit more to grease the mould)
3 eggs
2 tbsp / 30 ml. honey

 

To put on top:
6-8 fresh figs
2 tsp / 10 ml. granulated white sugar (for sprinkling)

 

ing

 

1. Preheat the oven to 180C. Grease your mould and put it aside.

 

2. In a mixing bowl, put almond flour and sugar and whisk.

 

2A

 

2B

 

2C

 

3. Add white flour, baking powder, salt and cinnamon and whisk more.

 

3A

 

3B

 

3C

 

3D

 

3E

 

4. Melt the butter and let it cool.

 

4

 

5. In a separate mixing bowl, put eggs and beat them well.

 

5A

 

5B

 

6. While eggs are still beating, add melted butter slowly. Remember to keep beating the eggs because otherwise the warm butter will cook the eggs.

 

6

 

7. Add honey to the butter / egg mixture and continue mixing until honey is fully incorporated.

 

7A

 

7B

 

8. Add dry ingredients and continue mixing until no dry ingredient stays inside the wet batter.

 

8

 

9. Pour the batter into the mould.

 

9

 

10. Slice figs into 2-3 parts. I wanted to have rather thin slices so I sliced into three. You can also just slice them in two, but then you would need a few more figs. Put fig slices on the surface of the batter. Sprinkle sugar.

 

10A

 

10B

 

10C

 

11. Put in the oven, in the middle rack. Bake for about 30 minutes, until a knife inserted in the middle comes out clean and the cake has a nice, golden brown surface. Try not to eat the whole thing at once!!

 

11

This entry was posted in: Bakery
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I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

2 Comments

  1. Thank you for posting this! I was coming to the blog for a different recipe

    and saw this post just as I was getting out ingredients for a paleo pancake

    recipe experiment. Since your recipes are always so well tested and come out

    perfect I quickly switched to make this instead. And they were not only

    perfect (even with a double batch), they were delicious! Only my daughter is

    GF and dairy free, but my husband and I both enjoyed them very much as well!

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