Almond Flour Loaf Cake With Honey Roasted Figs Recipes

ALMOND, HONEY AND FIG CAKE

Steps:

• 1. Stir the 4 tablespoons of honey into 4 tablespoons of boiling water and add the lemon juice and figs. Leave to soak for at least an hour. 2. Heat the oven to 160°C/fan 140°C/gas 3 and grease and line a 20cm cake tin. 3. Put the almonds, baking powder and salt into a large mixing bowl and whisk to combine and break up any clumps. Whisk together the eggs, honey and olive oil in a separate bowl, then stir into the dry ingredients. 4. Pour into the prepared tin and arrange the figs on top, reserving the soaking liquid. Bake for 40-50 minutes, until golden brown on top, and firmish. 5. Use a cocktail stick to poke a few small holes in the top of the cake and pour over the fig soaking liquid, waiting for the cake to absorb each dose before adding more. Allow to cool completely before

ALMOND FLOUR FIG CAKE (PALEO)

Steps:

• Preheat the oven to 350 degrees F and line a 9-inch springform pan with parchment paper.
• Add all of the ingredients except for the figs to a high-powered blender. Blend just until combined. Note: the batter will be very thick.
• Pour the cake batter into the prepared pan and smooth into an even layer. Arrange the sliced figs on top, pushing them gently into the batter.
• Bake on the center rack of the preheated oven for 20 to 30 minutes or until cake is golden-brown. Turn off the oven and keep the cake in the hot oven for another 10 to 15 minutes (until the center of the cake feels firm when gently poked) before removing.
• Allow cake to cool 30 minutes before releasing it from its mold. Serve with fresh sliced figs and a drizzle of honey or pure maple syrup if desired.

ALMOND FLOUR LOAF CAKE WITH HONEY ROASTED FIGS

Steps:

• Preheat oven to 400F. Line a pan with parchment paper or grease well. Set aside.
• Slice figs in half and Brush honey butter mix on top of sliced figs. Sprinkle with cinnamon and place in oven to roast at 400F for 15 minutes. Remove and set aside.
• Next Reduce oven to 350F. Line an 8×4 bread pan with parchment paper at the bottom and grease the sides.
• In a large bowl, mix together your almond flour, coconut flour, salt, baking soda, and flaxseed meal. Feel free to mix in a pinch of spices (like cinnamon or nutmeg).
• In another small bowl, whisk together your eggs and egg white. Then stir in your honey syrup, apple cider vinegar, vanilla and melted butter or oil (1.5 to 2 tbsp).
• Combine the wet ingredients and dry ingredients into one bowl. Gently mix or beat together in stand mixer or hand held mixer. Be sure to remove any clumps that might have occurred from the almond flour or coconut flour.
• Pour half the batter into a your greased loaf pan.
• layer half of your honey roasted figs on top. then fill the pan with the rest of the batter. Place remaining figs on top and an extra honey/butter mix left from the pan. Sprinkle with raw sugar and place in the oven for 30-35 minutes, or until a toothpick inserted into center of loaf comes out clean . Optional, Cover with foil the remaining 5 minutes to prevent burn. (see notes for altitude baking. Remove from and oven.
• Cool and serve with honey drizzled on top or store in fridge, wrapped in foil.

HONEY FIG ALMOND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 6 inch springform pan, and line bottom with parchment paper.
• Beat sugar butter together with a stand or hand mixer, until light and fluffy, about 4-5 minutes.
• Add the eggs, one at a time. Then pour in the flours and blend well.
• Pour bater in prepared pan and bake for 40 minutes, until still moist, but golden and baked through.
• Remove from oven and let cool. Open springform, and put on cake stand. Top with figs, and drizzle with a 1/4 cup of raw honey.

FIG & HONEY CHRISTMAS CAKE

Steps:

• Heat oven to 140C/120C fan/gas 1. Line the base and sides of a 20cm cake tin first with a double layer of brown paper, then with a double layer of baking parchment. In a large bowl, mix the fruit, almonds, peel, figs and cherries. Turn well and add the flour, spices and lemon zest. In a separate bowl, cream the butter and sugar thoroughly, then add the vanilla extract, honey and treacle. Still beating, incorporate the eggs, then stir in the fruit and flour mixture. Dissolve the bicarbonate of soda in the milk and stir in thoroughly. Add the brandy by the spoonful, until you have a soft dropping consistency.
• Turn the batter into the cake tin and make a dip in the middle using the back of a spoon. Bake for 3½ hrs, then insert a skewer - if it comes out clean, it's ready. If there is any cake mix on the skewer, give it 10 mins more and test again. When it's done, remove the cake from the oven and leave to cool in its tin. The next day, remove from the tin, wrap in fresh greaseproof paper, then put it into an airtight tin or wrap tightly in foil. The usual thing is to keep the cake for at least a month before icing it, and to unwrap and sprinkle it occasionally with more brandy.

HONEY CAKE WITH HONEYED ALMOND CRUNCH

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line with a strip of baking parchment that overhangs each end - this will help you lift the cake out when it is cooked.
• Put the butter, honey, caster sugar, ground almonds, flour, baking powder, bicarb and yogurt into a large mixing bowl. Put the egg whites into another small bowl. Put the yolk and remaining whole egg in with all the other ingredients.
• Whisk the whites until stiff, then put your electric beater into the other bowl of ingredients and beat until just smooth. Stir in a third of the whites, then gently fold in the rest with a wooden spoon. Tip the mix into the prepared tin, scatter over the flaked almonds and bake for 55 mins on the middle-lower shelf of the oven until golden and a skewer inserted into the middle comes out clean.
• Remove the cake from the oven. Quickly drizzle with 2 tbsp honey and scatter with a small pinch of fine salt. Put back in the oven for 5 mins more. Remove from the oven, drizzle with 2 more tbsp honey, then cool in the tin on a wire rack. Release stuck almonds from around the edge with a knife; then, using the parchment overhangs, carefully lift the cake from the tin. Eat in slices, drizzled with a little extra honey if you like.

FIG AND ALMOND CAKE

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.