How good is the fig and almond cake! A fantastic dessert with a filling of sweet September figs, juicy and very soft, which, together with almond slices, enrich this cake to bring to the table at the end of summer and start of autumn. The fig and almond cake is ideal to eat for breakfast, as a snack, or to conclude the Sunday lunch. Making it is really easy, it is prepared in a few minutes and then off into the oven. The figs I used were small and I preferred only to cut them in half and sink them into the dough, but, if desired, they can also be put whole, or cut into quarters. I enriched the dessert with a nice handful of almond slices, since dried fruits and figs go well together, but, if not liked, they can be replaced with hazelnuts or walnuts.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 567.00 (Kcal)
- Carbohydrates 84.89 (g) of which sugars 50.30 (g)
- Proteins 9.96 (g)
- Fat 23.43 (g) of which saturated 13.07 (g)of which unsaturated 9.98 (g)
- Fibers 2.61 (g)
- Sodium 41.46 (mg)
Indicative values for a portion of 156 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Fig and Almond Cake
- 2 1/4 cups all-purpose flour
- 1 1/4 cups sugar
- 1/2 cup butter
- 3 eggs
- 1 packet baking powder
- 7 figs
- 1/4 cup almonds (sliced)
- as needed butter
- as needed all-purpose flour
Tools needed for the Fig and Almond Cake
- 1 Bowl
- 1 Mixer
- 1 Baking Pan
- 1 Spatula
- 1 Small Bowl
- 1 Small Pot
Procedure for the Fig and Almond Cake
Wash the figs, cut them in half, and place them in a plate. Set them aside until ready to use. Now, focus on preparing the cake.
Cut the butter into pieces and place it in a small bowl, which will be placed in a small pot with a little water. Let the butter melt over moderate heat and then turn off the heat.
In a large bowl, place the eggs and sugar and work for about ten minutes. Add the melted and cooled butter, baking powder, and flour gradually, to avoid lumps.
When the flour is completely incorporated, pour the mixture into a buttered and floured 8-inch baking pan.
Now, add the figs spaced apart, placing them on the batter with the cut side up and pressing them slightly into the batter.
On the surface not covered by figs, scatter the almond slices and immediately bake in a preheated oven at 392°F (200°C) for 45-50 minutes.
Once the cake is baked, take it out of the oven and wait for it to cool before removing it from the pan.
The fig and almond cake is ready. Enjoy your tasting!
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FAQ (Frequently Asked Questions)
How can I store it?
It can be hermetically sealed in a container and stored in the fridge for up to three days, or at room temperature under a glass dome.
Can I also use figs with green skin?
Certainly, you can use either kind.
