Whether these sweet fruits come in light or dark skin varieties, it doesn’t matter; what counts is the final result, a true delight for the palate. The Fresh Fig and Almond Cake is not just a simple dessert but a true treasure that the summer season offers us. With its authentic flavors and soft texture, this cake transforms a simple fruit into an extraordinary culinary experience. The Fresh Fig and Almond Cake takes us back in time. It is the perfect dessert to conclude a summer lunch or for a treat at any time of the day.
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Summer
- Energy 468.03 (Kcal)
- Carbohydrates 63.22 (g) of which sugars 38.41 (g)
- Proteins 8.65 (g)
- Fat 20.98 (g) of which saturated 9.65 (g)of which unsaturated 5.85 (g)
- Fibers 2.67 (g)
- Sodium 31.14 (mg)
Indicative values for a portion of 130 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 Fresh Fig and Almond Cake
- 5 purple figs
- 3 eggs
- 1 1/8 cups sugar
- lemon zest (from 1 lemon)
- 1/2 cup butter
- 2 tsp baking powder
- 2 1/8 cups all-purpose flour
- 1 packet vanillin
- 2 tbsp limoncello
- 2.8 oz peeled almonds
- as needed powdered sugar
- as needed butter
- as needed flour
What you need for the Fresh Fig and Almond Cake
- 1 Mixer
- 1 Bowl
- 1 Sieve
- 1 Baking Pan
- 1 Powdered Sugar Shaker
Procedure for the Fresh Fig and Almond Cake
Let’s prepare the Fresh Fig and Almond Cake together. First, melt the butter and let it cool.
To do this, you can either put it in a small bowl and microwave it for a few seconds or place a small saucepan with some water to heat and place the bowl with the butter inside, allowing it to melt gently in a bain-marie.
Once the butter has completely melted, remove the bowl from the water and let it cool. Meanwhile, cut the figs in half and then into quarters and set them aside.
Crack the eggs and place them, along with the sugar, into a large bowl. Beat them with an electric mixer until they become a soft and foamy cream.
Also, pour in the melted butter in a thin stream. Add the grated zest of an organic lemon and the sifted baking powder and vanillin.
Now, it’s time for the flour, which should be added gradually to avoid lumps, continuing to beat with the electric mixer.
Finally, also add the limoncello, which will further scent the cake (if preferred, substitute with lemon juice).
Butter and flour a 9-inch baking pan and pour the batter into it. Arrange the figs on the surface of the cake, slightly pushing them in.
Also, sprinkle the almonds on top and bake in a preheated oven at 392°F for 45-50 minutes, always doing the toothpick test at the end of baking.
Once baked, let the cake cool slightly before removing it from the pan, and only when it has cooled, sprinkle a touch of powdered sugar over it.
Now, you can serve it. All that’s left for me is to wish you a delicious tasting!
FAQ (Questions and Answers)
I don’t have purple-skinned figs. Can I use light-skinned ones?
Of course, the skin color does not affect the success of the dessert.
Do the almonds need to be peeled?
No, you can also use those with the skin.
How should it be stored?
Under a glass dome or in the fridge, inside an airtight container for 3 days.
