Almond Spice Cake with Figs
Almond Spice Cake with Figs
In the search of a warming and cozy cake that combines delightful fall flavor with the sweetness of figs, this dessert is a one stop shop that does just that. I love all things almond and almond extract, whose flavors are nutty and naturally sweet without overpowering any pairings that you choose to use with them. This cake is super easy and tastes great without any topping, that being said, the icing is also delicious and straightforward to make, giving you the chance to impress yourself and any fellow dinner guests with this beautiful and flavorful dessert.
Notes and Tips:
I used tiger figs to make this recipe. They are bright, colorful, and have a slightly lighter flavor than regular figs. If all you have is black figs your icing will still be great, just a little darker than what I have pictured.
I am usually only cooking for 2 people, so I enjoy a single layer cake. If you are trying to please a crowd, I recommend doubling the ingredients listed and making a stacked, two tier, cake.
To ensure that your cake does not stick, use parchment paper on the bottom of your cake tin. This allows for easy flipping out of your cake when its cooled.
Spread your batter as evenly as possible before it goes into the oven. This will help mitigate a lump in the middle that keeps the icing from staying on.
To ensure your cake is completely cool before icing it, I place the cooked cake in the fridge or freezer while I make my icing.
Recipe: Spiced Almond Cake
- 2 eggs
- 2 tsp almond extract
- 80 grams or 4.5 tbs of melted butter
- 3/4 cup almond flour
- 1/2 cup flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 cup white sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp clove
Recipe: Fig Icing
- (1) 16 oz package of figs
- 1 tbs butter
- 1 tsp vanilla extract
- 1 tbs honey or sugar of choice
- Dash of salt
Directions: Preparing your cake
With a mixer (stand or hand held) mix the sugar, almond flour, and eggs
When your mixture is airy and add the melted butter and almond extract.
In a separate bowl combine the flour, salt, baking soda, spices.
Preheat the oven to 350 degrees F
Slowly combine the dry into the wet. Your batter will be sticky and wet.
Pour your batter into your prepared cake pan (see Notes and Tips)
Place in the oven and check after 17 or 18 minutes. The top should be springy and a toothpick should come out clean.
Allow to cool before flipping your cake out.
Directions: Preparing your icing
Wash and drain your figs.
On a cutting board set aside about 5 figs for cutting and topping your cake with.
Remove the stems and chop the rest of the figs into quarters.
In a skillet or shallow pot add the figs with 1 tbs butter
When the butter is melted, add the honey, salt, and vanilla.
With an immersion blender, blitz until all the figs are well mashed and blended.
Allow the icing to cook an additional 5 minutes. Stirring often so that it does not stick.
Set the cooked icing aside.
Prepare the other figs by slicing them into thin coins. Set aside to be placed on the cake.
When you cake is cooled, spread icing on top and finish with a single layer of sliced figs.
Enjoy!