by Karen Soo, Newsletter Editor
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.
Bon Appetite – Julia Child and Karen Soo share the same birthday.
Makes 1- 9″ cake
Ingredients
4 tablespoons butter, melted, plus butter for greasing pan
1 cup natural raw almonds (not blanched) I used almond flour
1/4 cup sugar, plus 2 tablespoons for sprinkling
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
1/4 teaspoon salt
3 eggs, beaten
2 tablespoons honey
1 teaspoon almond extract
12 to 14 figs
Instructions
- Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and P4 Cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
2. 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.
3. Remove stem from each fig and cut in half. Arrange fig halves cut- side up over the batter. Its ok to put them closer together. 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.
