Fresh Fig Almond Cake
This cake is classic Italian dish that is served when figs are at their sweetest and ripest. I recently purchased a whole tray full of the juiciest figs ever and had to come up with ways to use them. we ate most of them fresh or mixed into our cereals, but a few of them were used to make this delicious cake.
In the recipe I added 1-2 tbsp almond milk, but use the milk sparingly only if the batter is too dry, otherwise the cake will become slightly gooey.
- 1 cup almond meal (I grind activated whole almonds in my blender)
- 1/4 cup whole spelt or whole wheat flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Pinch of salt
- 1/4 cup plus 1 tbsp date paste
- 1-2 tbsp almond milk (if necessary)
- 1 energy egg replacer
- 1 flax egg (1 tbsp flax meal mixed with 3 tbsp water)
- 2 tbsp unsweetened apple sauce
- 1/2 tsp pure almond extract
- 8 fresh figs
- Preheat oven to 375F (170C) and lightly grease a 9-inch round pan.
- In one bowl, toss together the almond meal, flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry ones, 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.
- Bake for about 30 minutes or until the cake is set in the center.
- Cool to room temperature before serving.