Roasted Fig and Almond Cake

I grabbed a bag when I came across fresh figs at a farmers’ market last week. I was hoping to bake an almond cake with the fruit one more time so that I could complete and confirm a recipe, but it’s late autumn already….

How lucky of me!! I thought the fig season had been over, and I had given up the attempt. Actually, the farmer did think so, too, but the fruit ripened somehow in late November. So they were the very last harvest!

The recipe is originally from All-in-one Rhubarb and Almond Cake, which is a nice one and I have tried several times with rhubarb. For the fig version, I altered it to make the cake more moist and flavourful: added roasted figs with honey and some more ground almond, and changed the procedure a bit.

The previous result was unexpectedly good (soooo good!) and a friend of mine loved it so much – far more than the rhubarb cake, which was tasty as well. I was not sure what made it so different other than the roasted figs. Well, the truth is… somehow, this absent-minded had added twice as much ground almond as the original quantity by mistake!! And that is the reason I needed one more experiment! 😀

Enjoy my ‘unexpected success born out of failure’ !

 

 

Ingredients

(for 18 cm cake tin)

12 figs, halved lengthways
1-2 tbsp honey (I used orange blossom honey)
125 g butter, softened at room temperature
125 g caster sugar
2 eggs, whisked
150 g plain flour
1 tsp baking powder
100 g ground almond
(optional: icing sugar)

 

cake-5

 

Method

  1. Preheat the oven to 200° C. Sit the figs cut side up on a roasting tray. Drizzle with the honey and roast in the oven for 10-12 minutes. Remove the juice and cool.
  2. Preheat the oven to 170° C. Into a bowl, sift the flour and baking powder.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs a quarter at a time, beating well after each.
  4. Fold in the flour mixture and ground almond gently until evenly combined.
  5. Spoon half the mixture into a lined cake tin. Arrange the roasted figs over the cake base, then drop the rest of the mixture over spoonfuls, leaving gaps.
  6. Bake for 60 – 75 minutes or until well risen, golden and a skewer poked in comes out clean. Leave in the tin for 10 minutes, then turn out on to a rack to cool.
  7. Dust with the icing sugar to serve. Best eaten following day.

 

 

 

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15 thoughts on “Roasted Fig and Almond Cake

  1. Delicious! There’s no chance of getting figs here, now, but I wouldn’t mind trying the rhubarb version. Yours seems to have risen much better than the original – what did you do?!

    Liked by 1 person

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