Fig & Almond Bundt Cake

Submitted by Rita1652

"Fresh figs, almonds make this a wonderfully sweet and rich cake. No frosting needed. If you want you can dust with powdered sugar."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 8-10

ingredients

• 2 1⁄2 cups all-purpose flour
• 1 cup whole toasted almond
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1 1⁄4 cups granulated sugar
• 1⁄2 cup vegetable oil
• 2 large eggs
• 1⁄2 teaspoon vanilla
• 1⁄2 teaspoon almond extract
• 1⁄2 cup fresh orange juice
• 1 cup finely chopped fresh fig

directions

1. Grease and flour a 9-inch Bundt pan.
2. In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
3. Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
4. In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
5. Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.

Reviews

[sbc1023]

The cake was delish, but although I used a cup of chopped fresh figs (unpeeled) it did not taste particularly figgy. Maybe the almond was too strong a flavor. People raved about it and scarfed it up all the same!

 

[Brian Holley]

Very easy to make, unusual flavour, my wife loves it.<br/>We have more figs and oranges in the garden than we can eat,( I only wish my mangos' were as productive). This is one way of using them. I think that this cake will freeze well. A whole cake is too much for my wife in one go. Being diabetic I can't eat it; just cook it. Thanks Rita, another of your super recipes saved for the future.

 

[leslieonli]

I just made this recipe with some fresh figs I scored last week - it smells amazing, we'll eat it at holiday brunch tomorrow...<br/>And here's a bit of information: 1 cup of whole almonds is the equivalent of 1 1/2 cups of almond meal (available at Trader Joes) which is what I used. 1 cup of chopped figs is about 7 plump ones. PEEL (they were green on the outside, not black) before you chop or puree them! I used a hand blender and pureed the figs, as they were extremely soft. I made a couple of slight changes: I used half butter, half oil, I was heavy-handed with the vanilla and the cinnamon but only a bit and I used half unbleached and half white whole wheat flour. <br/>This may be the second time I have used a bundt pan in my life - be sure to grease and flour well. I followed baking and cooling directions to the letter, and this baby slid right out onto the cooling rack. <br/><br/>I will be back to let you know how everyone liked it!

 

[CongoGirl]

Needed something to do with the too-ripe figs from my CSA box. I halved the recipe and made it in a loaf pan, which worked well. The friends I served it to all liked it; personally, I do not like almond extract flavoring, so if I make it again, I'll leave that out.

 

[Irmgard]

Taste-wise, it is a very good cake. I couldn't get fresh figs so I bought dried figs and soaked them in Frangelico to soften them up. I was a little disappointed that it didn't rise more, considering that all of the ingredients I used were fresh. August 20, 2007 - I made the cake again using fresh figs and instead of my Bundt pan, used my regular tube pan, which holds a smaller volume. What a difference in results. The cake rose beautifully and tasted so much better than on my previous attempt. Fresh figs are definitely the way to go.