Servings: 9″ (22 cm) cake
Preparation time: 45 minutes
Moelleux aux Figues Fraiches et aux Amandes, a summer favorite from the Provence, when the figs are ripe and bursting with flavor. A soft cake with a consistency close to a clafoutis, a good choice for an afternoon tea or coffee.
- 10-12 ripe figs, quartered (if you have very small figs half them)
- 4 Tbsp butter, melted, plus butter for greasing pan
- 1 cup almond flour
- 1/4 cup (60 g) sugar plus 2 tablespoons
- 1/4 cup (60 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- grated rind of an orange
- 1/8 tsp salt
- 3 large eggs, beaten
- 2 Tbsp honey
- 1/2 tsp almond extract
- 2 Tbsp confectioners’ sugar for sprinkling
Heat oven to 375°F/190°C.
Stem figs and cut them into quarters. Place quarters on kitchen towels and sprinkle them with 2 tablespoons sugar. Butter and flour 9″ (22 cm) springform cake pan and set aside. In a bowl, mix almond flour, all purpose flour, sugar, baking powder, cinnamon, grated orange rind, and salt. Set aside.
In another bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture to the egg mixture. Beat until batter is just mixed. Do not overmix. Pour mix into cake pan. Arrange fig quarter on top of it in a pattern of your choice and bake for 30 minutes, or until golden outside and dry at center when probed with a toothpick.
Dust cake with confectioners sugar just before serving. A dollop of whipped cream or Greek yogurt on the side is quite nice.