Cake of fresh figs and almonds: soft, fragrant and with a crispy crust that you get with a little trick. For me this is the perfect breakfast cake. An easy matter, with lots of fresh fruit, that of course may vary according to the seasons. The basic dough is wonderful APPLE CAKE OF MY MOTHER, that I adjust each time depending of taste that I want to get.
In this case I added some’ almond flour to the dough and I flavored the cake with lemon zest, cinnamon, vanilla and a little’ Brandy. Over the figs, sweet and juicy (to the point that I decreased the amount of sugar in the dough). And then a nice crust made by mixing sugar cane, almond flour and breadcrumbs. This mixture for the cake of fresh figs and almonds has several purposes: dry a little’ moisture and liquid that release the figs in the oven, protect the pulp of the fruits from overcooking and, as I was saying, create a crispy crust and flavorful.
As I say every time, This cake with figs is a perfect sweet for a healthy breakfast and tasty, but also a great dessert after a meal: serve lukewarm, with a little’ of ice cream or a chocolate sauce and you will see that it will be much appreciated. And if you like soft cake with summer fruit, try the CAKE WITH FRESH PLUMS or spongy CAKE WITH APRICOT AND ALMOND or the one with Spongy WITH PEACHES AND ALMOND. And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, sweet but not only. Have a good day!
Doses for a cake of 22-24 centimeters in diameter:
200 grams of flour 00
50 grams of ground almonds of Avola
110 grams caster sugar
12-15 fresh figs, black or white, not too ripe
100 grams unsalted butter
a pinch of salt
the grated rind of a lemon
a large pinch of cinnamon
the tip of a teaspoon of vanilla bourbon
2 tablespoons brandy (Optional)
a sachet of baking powder
whole milk, to taste
butter and breadcrumbs (enough to butter and sprinkle the cake Pan)
a few flakes of butter
40 grams of caster sugar or cane cash
15 grams of breadcrumbs
20 grams of ground almonds
Before you start preparing the soft cake with fresh figs and almonds, You need to preheat the oven at 180 degrees. Grease a cake tin with zipper opening carefully from 22 cm and sprinkle with bread crumbs.
Melt the butter in a double boiler or in the microwave and let it cool down.
For the cake of fresh figs and almonds must mount the eggs with the sugar and a pinch of salt, until the mixture is foamy and white, tripled in volume compared to the initial quantity. Add cinnamon, vanilla, lemon zest and brandy. Then, always assembling with an electric mixer, Add flour sifted with baking powder: use a sieve or strainer to mesh netting, so that no lumps. Add the almond flour, always sifted. Add the melted butter and, While continuing to mount, as much milk as necessary to get a thick dough, soft, creamy and without lumps. Normally 40-50 milliliters of milk are sufficient.
Pour the mixture for the cake of fresh figs and almonds into the pan. Thoroughly wash the figs and cut them in half, then in quarters and even into two parts. If you prefer, rather than Peel the figs, You can also choose to leave the Peel, that is edible, taking care to eliminate the hard part and Milky near the petiole. Arrange the figs over the entire surface of the cake, to form a compact layer and dense. Arrange on cake surface some flakes of butter.
Mix in a bowl the sugar or cane, almond flour and the breadcrumbs and sprinkle the fig cake with this compound, that in cooking will absorb the moisture released by the figs, will form a delicious crust and prevent, In addition, figs to burn.
Bake the cake of fresh figs and almonds in preheated oven for 40-45 minutes or until a toothpick, tucked in the middle of the cake,not come out dry. Remove from oven and allow to cool the cake on a wire rack. Obviously, this is a perfect cake for breakfast, but the cake of fresh figs and almonds become a tasty dessert if accompanied by a vanilla ice cream, a simple chocolate sauce or whipped cream. And now, Enjoy your meal!
MATCHING: Walter Massa and his "Constitutional Anarchy", Vintage 2016, We are meeting to match a wine to this Dessert recipe. Nothing like a moscato sparkling white, produced in the vineyards on the hills of Monleale, in the province of Alessandria. Its aroma, its floral scents, accompanied by a decidedly light (just 5% ABV.), are ideal for a cake that has its taste focus in figs.