Little Fig Almond Cakes Recipes
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 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
LITTLE FIG & ALMOND CAKES
A super-quick cupcake recipe for an 'anytime' sponge - they go as well with a cup of morning coffee as they do with a scoop of ice cream for dessert
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack
Time 1h
Yield Makes 10
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with muffin cases. Tip the flour, butter, caster sugar, ground almonds, rose water and eggs into a food processor and blitz until completely combined, scraping down the side and blitzing again if you need to.
- Divide the batter between the muffin cases, then halve the figs through the stalks and finely slice each half. Fan a sliced fig half over each and press down gently. Scatter over the flaked almonds, then bake the cakes for 40 mins until puffed up and golden. Remove from the tin and leave to cool on a wire rack. Serve dusted with icing sugar, if you like.
Nutrition Facts : Calories 414 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
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 & 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
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