Teresa's Recipes
Fig and Almond Cake
Indulge in the luscious flavors of this Fig and Almond Cake, a moist and aromatic dessert that beautifully marries the natural sweetness of dried figs with the rich nuttiness of ground almonds. This delightful creation is steeped in Mediterranean culinary history, where figs and almonds are cherished ingredients, symbolizing nourishment and prosperity. Whether enjoyed as a dessert or paired with your afternoon tea, this cake promises a truly elegant experience that will transport you to sun-kissed orchards and cozy gatherings.
Ingredients
- 1 cup, chopped Dried figs
- 1 cup Ground almonds
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1/2 cup, softened Unsalted butter
- 3/4 cup Granulated sugar
- 3 large Eggs
- 1/2 cup Milk
- 1 teaspoon Vanilla extract
- for dusting Powdered sugar
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Calories: 320
- Fat: 18g
- Carbs: 32g
- Protein: 6g
- Sodium: 150mg
- Sugar: 15g
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, combine the chopped dried figs, ground almonds, all-purpose flour, baking powder, and salt. Stir until well combined and set aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients in three parts, alternating with the milk. Start and end with the dry mixture. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar before slicing. Serve and enjoy!
Tips
- For an added layer of flavor, consider incorporating a pinch of cinnamon or nutmeg into the batter.
- If you prefer a more intense almond flavor, substitute some of the all-purpose flour with almond flour.
- Pair this cake with whipped cream or a scoop of vanilla ice cream for a decadent dessert.