FIG AND ALMOND CAKE

Fig and Almond Cake image

Alas, I don't think it will stay warm enough for my figs to ripen this year, but someday I hope to make this cake, courtesy of the New York Times, by David Tanis.

Provided by duonyte

Categories Dessert

Time 1h

Yield 1 9-inch tart

Number Of Ingredients 12

Ingredients

4 tablespoons butter, melted
1 cup raw almonds (not blanched)
1/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
3 eggs, beaten
2 tablespoons honey
1/2 teaspoon almond extract
12 -14 ripe figs
2 tablespoons sugar

Steps:

Heat oven to 375 degrees F. 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 2 tbl.sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.

Nutrition Facts : Calories 2427.3, Fat 134.3, SaturatedFat 39.8, Cholesterol 680.1, Sodium 1567.9, Carbohydrate 280.2, Fiber 33.5, Sugar 214.8, Protein 56.3