Fig and Almond Cake

Submitted by duonyte

"Alas, I don't think it will stay warm enough for my figs to ripen this year, but someday I hope to make this cake, courtesy of the New York Times, by David Tanis."

 

• Ready In: 1hr
• Ingredients: 12
• Yields: 1 9-inch tart

ingredients

• 4 tablespoons butter, melted
• 1 cup raw almonds (not blanched)
• 1⁄4 cup sugar
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄8 teaspoon cinnamon
• 1⁄8 teaspoon salt
• 3 eggs, beaten
• 2 tablespoons honey
• 1⁄2 teaspoon almond extract
• 12 -14 ripe figs
• 2 tablespoons sugar

directions

1. Heat oven to 375 degrees F. Butter a 9-inch fluted tart pan or pie pan; set aside.
2. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder.
3. Add flour, baking powder, cinnamon and salt; pulse to combine.
4. In a mixing bowl, whisk together eggs, melted butter, honey and almond extract.
5. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
6. Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter.
7. Sprinkle figs with 2 tbl.sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.