Honey Fig Almond Cake (Print version)
Fresh fig wedges soften on a butter and almond cake sweetened with honey.
# Ingredients:
Ingredients
01 -
100 g unsalted butter, softened
02 -
90 g caster sugar
03 -
60 g honey
04 -
2 medium eggs
05 -
100 g plain flour
06 -
100 g ground almonds
07 -
1½ tsp baking powder
08 -
¼ tsp salt
09 -
80 ml milk
10 -
6 fresh figs, about 300 g
11 -
20 g flaked almonds
# Instructions:
01 -
Heat the oven to 180°C. Grease a 20 cm round cake tin and line the base with baking paper. Trim the fig stems and cut each fig into four wedges.
02 -
Beat the softened butter and sugar until pale and fluffy. Beat in the honey, then the eggs one at a time, scraping down the bowl between additions.
03 -
Mix flour, ground almonds, baking powder and salt in a separate bowl. Fold into the butter mixture in two additions, alternating with the milk, just until no dry flour remains.
04 -
Spread the batter evenly in the prepared tin. Arrange the fig wedges across the top, skin side down, and press only their bases lightly into the batter. Scatter the flaked almonds over the surface.
05 -
Bake for 35–45 minutes until golden and a skewer inserted into the cake crumb, away from the figs, comes out clean. Cover loosely with foil if the almonds brown before the centre is cooked.
06 -
Cool in the tin for 15 minutes, then transfer carefully to a rack and cool another 15 minutes before slicing into eight wedges. The fresh figs should remain soft and visible across the top.
07 -
Keep covered in the refrigerator for up to three days because the fruit is moist. Let slices stand briefly at room temperature before serving. Freeze wrapped slices for up to one month.
# Good to know:
01 -
Includes 30 minutes resting or cooling time.