How to Make Fancy Plum, fig and almond cake

Plum, fig and almond cake. Figs are baked into an almond batter for this rustic cake to have with coffee or tea. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. Is it a tart or a cake – I'm opting for cake (I think).

Fresh figs and ripe plums crown the top of this buttery, almond-scented snack cake. Put your best fruit forward in this seasonal snack cake that features fresh plums and figs. A buttery crust lays the foundation for a nutty frangipane filling, and the juicy slices caramelize on top. You can make Plum, fig and almond cake using 10 ingredients and 8 steps. Here is how you make it.

Ingredients of Plum, fig and almond cake

  1. You need of ground almonds.
  2. Prepare of unrefined golden caster sugar plus 50g for topping.
  3. It’s of plain flour.
  4. It’s of salt.
  5. It’s of large eggs.
  6. It’s of milk.
  7. You need of almond extract.
  8. It’s of butter.
  9. It’s of plums.
  10. Prepare of figs.

Whisk flour, almond meal, baking powder, and salt in a medium bowl. The juicy fruit is newly in season and delicious in both savoury and Sharp plums or damsons are placed atop a simple almond and polenta cake. Flourless and dairy-free, it is not intentionally health conscious; it just ends. I am sad to say that I am getting very close to the end of my fresh figs.

Plum, fig and almond cake step by step

  1. Preheat the oven to 180°. Butter a 25cm springform cake tin..
  2. Mix together the almonds, sugar, flour and salt in the bowl of a Kitchenaid mixer or similar, or just in a large mixing bowl..
  3. In a separate jug, beat the eggs, add the milk and almond extract, and then stir in the melted butter..
  4. Add the contents of the jug to the dry ingredients and beat well until you have a smooth batter..
  5. Scrape the batter into the cake tin..
  6. Half and de-stone your plums, then chop each half into four slices. Quarter your figs without quite cutting through the base so that you can open the fruit out into a four-petalled flower..
  7. Scatter the plum slices evenly over the batter, then arrange the figs on top. Sprinkle the extra 1/4 cup of sugar over the top..
  8. Bake for 45 minutes until the top is golden and a skewer pushed into the center of the cake comes out clean..

The two trees that I pick from are just about finished and I may I originally made this recipe using Italian prune plums and found it delicious, but since the original New York Times recipe used fresh figs, I decided I. The kids are back at school. The kitchen is half finished and a bit of a tip. What to do in the midst of a building site? With six big bruise-coloured plums and three plump figs lurking in the fruit bowl, the decision made itself.

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