Almond Fig Cake: A Lush and Nutty Delight

Quick Benefits

Almond Fig Cake is a stunning and decadent dessert that blends the rich, buttery flavors of almond flour with the sweet, caramelized figs. The moist and tender crumb pairs beautifully with the juicy fig topping, making it an elegant centerpiece for any gathering. This cake is perfect for brunch, dessert, or a special celebration.

Essential Ingredients

Cake Batter

• 1 cup all-purpose flour (120g)
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 cup unsalted butter, room temperature (226g)
• ½ cup granulated sugar (100g)
• ½ cup light brown sugar, packed (100g)
• 2 teaspoons vanilla paste or extract
• 3 large eggs, whisked, room temperature
• 1 cup finely ground almond flour (100g)

Fig Layer

• ⅓ cup brown sugar (67g)
• 12 fresh figs, stems removed and sliced in half

Preparation Steps

1. Preheat the oven to 350℉/180℃ and grease and line a 9-inch cake pan with a round of parchment paper.
2. Remove the stems from 12 figs and slice them in half along the stem. Sprinkle ⅓ cup of brown sugar evenly over the bottom of the cake pan, then arrange the sliced figs cut side down, starting from the center and moving outwards.
3. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In the bowl of a stand mixer, cream together the butter and both sugars on medium-high speed for 4 minutes until light and fluffy.
5. Scrape down the sides of the bowl. With the mixer on low, add the vanilla and slowly pour in the whisked eggs. Increase to medium speed for 30 seconds, then scrape down the sides again.
6. Add the flour mixture and mix on low speed until almost combined. Fold in the almond flour by hand with a rubber spatula until a smooth batter forms.
7. Gently pour the cake batter on top of the figs and spread it to meet the edges of the pan.
8. Bake the cake for 45-55 minutes, until the center is no longer jiggly and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool on a wire rack for 30 minutes. Turn the cooled cake out onto a serving platter. Optionally, top with fresh figs and a drizzle of honey before serving.

Health Benefits

Figs are a great source of fiber, vitamins, and minerals like potassium and calcium. Almond flour adds a dose of healthy fats and protein while keeping the cake gluten-free. Reducing refined sugar and opting for natural sweeteners like honey can also make this dessert more wholesome.

Serving Suggestions

Serve Almond Fig Cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Drizzle with honey and garnish with fresh figs for a beautiful presentation.

Creative Variations

• Nut Swap: Substitute ground almonds with hazelnut or walnut flour for a different flavor.
• Citrus Twist: Add a teaspoon of orange zest to the batter for a bright, zesty note.
• Spiced Touch: Mix in a pinch of cinnamon or cardamom to enhance the fig flavor.

Storage Tips

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.

Pro Tips

• Use ripe but firm figs for the best texture and sweetness.
• Allow the cake to cool completely before flipping to maintain the fig pattern.
• For a deeper flavor, use brown butter instead of plain butter.

Frequently Asked Questions

Q: Can I use dried figs instead of fresh? A: Yes, rehydrate dried figs in warm water for 10-15 minutes before using.

Q: Can I make this cake gluten-free? A: Substitute the all-purpose flour with a gluten-free baking blend for a fully gluten-free dessert.

Q: How can I make it more moist? A: Adding a tablespoon of Greek yogurt or sour cream to the batter can make the cake even more moist and tender.

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