Description
This simple and delicious cake is modified slightly from the New York Times recipe.
Ingredients
4 tablespoons butter, melted, plus butter for greasing pan
1 cup natural raw almonds (not blanched)
1/4 cup sugar, plus 2 tablespoons for sprinkling
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
3 eggs, beaten
2 tablespoons honey
1/2 teaspoon almond extract
14 ripe figs
Instructions
Heat oven to 375 degrees F. Butter a 9-inch cake pan. You can also line and butter the bottom of the pan with parchment paper to ensure easy removal of the cake from the pan.
Put almonds and ¼ 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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Cake
- Cuisine: American
Nutrition
- Calories: 282.99
- Sugar: 25.78 g.
- Sodium: 132.63 mg.
- Fat: 16.45 g.
- Saturated Fat: 4.86 g.
- Carbohydrates: 34.45 g.
- Fiber: 4.8 g.
- Protein: 7.01 g.
- Cholesterol: 76.43 g.
Keywords: figs, almonds