Indulge in the delectable flavors of the Mediterranean with our exquisite Fig and Almond Cake. This classic dessert, originating from the sun-kissed hills of Greece, combines the natural sweetness of figs with the nutty richness of almonds, creating a harmonious symphony of taste.
Our article offers a comprehensive guide to crafting this delightful treat, featuring three unique recipes tailored to suit your preferences. Whether you desire a moist and fluffy cake with a tender crumb, a gluten-free alternative for those with dietary restrictions, or a vegan version that caters to ethical and allergy concerns, we've got you covered.
Embark on a culinary journey as we unveil the secrets behind each recipe, providing step-by-step instructions, essential tips, and a treasure trove of variations to inspire your creativity. Learn how to select the ripest figs, toast almonds to perfection, and incorporate them into a batter that strikes the perfect balance between dense and airy.
Discover the versatility of this timeless dessert as we showcase its transformation into a delectable loaf cake, perfect for slicing and serving at gatherings, or into individual muffins, ideal for grab-and-go breakfasts or afternoon snacks. And for those with a sweet tooth, we've included a tantalizing glaze that adds an extra layer of decadence.
Join us on this delectable adventure as we explore the enchanting world of flavors in our Fig and Almond Cake recipes. Prepare to delight your palate and impress your loved ones with this exceptional creation that embodies the essence of Mediterranean culinary artistry.
FIG ALMOND CAKE RECIPE - FIG ALMOND CRUMBLE
Perfect for tea or coffee time, this fig almond cake recipe is a crumbly dessert made with White Fig & Almond Confit, cardamom, ground almonds and Grand Marnier. This is the famous Fig Almond Torte reinvented.
Provided by Carlos Leo
Categories Dessert
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- butter and sugar in a large bowl, with an electric mixer.
- in egg, then vanilla, almond extract, and Grand Marnier.
- flour, baking powder, cinnamon, cardamom and salt, blend thoroughly into butter mixture (mixture will be crumbly).
- a 9-inch pie plate.
- half of crumb mixture (about 2 cups) evenly on bottom of pie plate.
- spoonfuls of Fig & Almond Confit on top, and gently spread evenly.
- remaining crumbs with almonds; spread on top of fig spread; pat down lightly.
- at 375°F for about 25 minutes, or until golden brown around the edges, and firm to the touch.
- on a wire rack.
- with melted white chocolate.
Nutrition Facts : ServingSize 1 slice, Calories 280 calories, Sugar 13.9 g, Sodium 124.2 mg, Fat 12.9 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 36.7 g, Fiber 1.1 g, Protein 4.3 g, Cholesterol 43.1 mg
FIG AND ALMOND CAKE
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.
Provided by David Tanis
Categories dessert
Time 1h
Yield 1 9-inch cake
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. 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 sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.
FIG AND ALMOND CAKE
Steps:
- Preheat oven to 375 degrees F. and lightly grease a 9-inch fluted pan.
- In one bowl, toss together the almond meal, sugar, all purpose flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together the eggs, butter, and almond extract.
- Dump the dry ingredients into the wet, and whisk just until mixed.
- Pour the batter into the prepared pan.
- Remove the stem from each fig, then cut in half.
- Arrange the figs cut side up over the batter, pushing the figs gently into the batter.
- Sprinkle the remaining 2 tablespoons of sugar over the figs, then bake for about 30 minutes or until the cake is set in the center.
- Cool to room temperature before serving.
FIG AND ALMOND CAKE
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
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
FIG AND ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
- In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
- Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
- Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
- Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.
FIG & ALMOND BUNDT CAKE
Fresh figs, almonds make this a wonderfully sweet and rich cake. No frosting needed. If you want you can dust with powdered sugar.
Provided by Rita1652
Categories Breads
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Grease and flour a 9-inch Bundt pan.
- In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
- Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
- In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
- Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.
Nutrition Facts : Calories 513.4, Fat 24.2, SaturatedFat 2.9, Cholesterol 46.5, Sodium 160.3, Carbohydrate 66.8, Fiber 3, Sugar 33.6, Protein 9.3
Tips for Baking a Perfect Fig and Almond Cake
- Use fresh, ripe figs for the best flavor. If fresh figs are unavailable, you can use dried figs, but be sure to soak them in warm water for 30 minutes before using. - To ensure that the cake is moist, use a combination of butter and oil in the batter. The butter will add richness, while the oil will help to keep the cake moist. - Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a light and tender cake. - Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling. - Fold in the dry ingredients gradually. Overmixing the batter can result in a tough cake. - Pour the batter into a greased and floured cake pan. Bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean. - Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.Conclusion
This delicious fig and almond cake is perfect for any occasion. It is moist, flavorful, and has a beautiful presentation. By following the tips in this article, you can be sure to bake a perfect fig and almond cake every time.Tips for Baking a Perfect Fig and Almond Cake
- Use fresh, ripe figs for the best flavor.
- Use a combination of butter and oil in the batter for a moist cake.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the dry ingredients gradually to avoid overmixing.
- Pour the batter into a greased and floured cake pan.
- Bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before frosting.
Conclusion
This delicious fig and almond cake is perfect for any occasion. It is moist, flavorful, and has a beautiful presentation. By following the tips in this article, you can be sure to bake a perfect fig and almond cake every time.
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