Almond Fig Cake Recipe
Delight in the Mediterranean-inspired almond fig cake – a perfect blend of nutty almonds and sweet, juicy figs, suitable for both experienced bakers and novices.
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 granulated sugar, plus more for sprinkling on surface of cake before baking. granulated sugar, plus more for sprinkling on surface of cake before baking.
- 3 3 large eggs, at room temperature
- 1 tsp almond extract
- 1 tsp ground cardamom
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream (you can substitute full fat yogurt)
- 12 ripe figs, sliced in half.
Instructions
- Preheat to 350F, grease a 9-inch springform pan, and line with parchment.
- Achieve fluffy perfection by whipping the butter and sugar for 3-4 minutes. Whether you prefer a stand mixer, electric beaters, or a manual approach, the choice is yours.
- Gradually incorporate the eggs, one at a time, while ensuring to scrape the bowl as required. Then, seamlessly blend in the almond extract and cardamom.
- Combine all-purpose and almond flours in a separate bowl, then whisk them together with baking powder and salt for a perfect blend.
- Gradually blend the flours and sour cream into the creamed butter and sugar mixture. Start and finish with flour for a smooth mix. Be careful not to overbeat.
- Following the use of a stand mixer, I prefer giving the batter a final hand stir to ensure even incorporation before spreading it in your prepared pan.
- Place the fig halves, with their cut sides facing upwards, on the batter. Gently press them in, then evenly distribute 1 tablespoon of granulated sugar over the top.
- Bake for 45-50 minutes until puffed and golden. Check with a toothpick; it should come out clean (moist crumbs are okay). Tent the cake loosely if it browns too much near the end.
- To avoid stickiness, use an offset spatula to loosen the cake edges and remove the springform sides 5-10 minutes after baking.
- Cool before slicing for optimal outcome.