If you happened to peruse my last post about my new fig obsession {Fig, Caramelized Onion + Goat Cheese Tart}, you’ll already be in the know about my stealthy acquisition of some of my neighbors’ figs. Now that I have access to so many of them, you could say I’ve become a bit fig crazed. For many, the fig is an acquired taste. They’re only ripe for a short amount of time, usually insanely overpriced, not easy to find, and frankly a bit weird. If you are lucky enough to have access to a fig tree, you don’t have to worry about most of these drawbacks. Hence, my fig insanity.
Honestly, I’m getting so many of these bad boys every day that I’ve been freezing them until I find new fig recipes that I want to try out. Knowing me, I’m probably going to toss them all in a pot in a few weeks and send the fig season off with a jam of sorts, but for the time being, I’ll settle for this amazing cake.
Serves 8 – 10.
Ingredient List:
- 1 1/2 cups almond flour
- 1/2 cup all purpose flour
- 1/2 cup sugar
- 1/8 cup honey
- 1/2 cup butter
- 1 tsp baking powder
- 1 tsp almond extract
- large pinch salt (1/4 tsp-ish)
- 6 eggs
- 6-8 fresh, ripe figs
- powdered sugar (for dusting)
Kitchen Tools: 10″ tart pan or pie plate, whisk, spatula
Prep Work:
Preheat oven to 375*F. Melt your butter in the microwave. In a mixing bowl, whisk together dry ingredients (flour, almond flour, sugar, baking powder, salt). In a separate larger mixing bowl, whisk together all wet ingredients (eggs, melted butter, almond extract, honey), making sure to fully whisk the egg like you’re going to scramble them. Use spatula to incorporate the dry ingredients in with the wet until full blended and batter is smooth.
Remove stems from figs and discard. Slice figs in half, being careful not to smoosh them in the process.
Cooking:
Grease tart or pie pan, depending on what you’re using, with either extra butter or non-stick spray (I used the spray because I’m lazy). Pour batter into pan. Arrange the figs in the batter with the flesh side down. I made a flower-like pattern, but you can arrange them however your little heart desires.
Bake at 375 for 35 – 40 minutes, until a knife inserted in the center comes out clean.
