Fig and Almond Cake

Page: cooking.nytimes.com/recipes/1014976-fig-and-almond-cake

| Course Type: Cakes

(1 review)

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Tags: summer

Recipe Review

An excellent cake that showcases fresh figs!

This recipe comes together quickly - I started with raw almonds, grinding them in my food processor. Very few additions to get the cake batter: 1/4C sugar, 1/4C flour, baking powder and salt - plus some eggs and butter. The halved figs are set on top of the cake, and as a final flourish, you sprinkle sugar over the top.

The cake came out beautifully - a browned top and lovely texture.

At first I thought 12 fresh figs was overkill, but it is actually perfect. Nearly every bite has some fig, and the almond-fig combination is fabulous.

By the way - although not gluten free, with only 1/4C of flour, I would think it would be an easy recipe to convert.

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