Fig Almond Upside Down Olive Oil Citrus CakeCourse: DessertCuisine: AmericanDifficulty: Easy
I love this recipe. I am a big fan of fresh figs. This cake is delicious. My kids even ate this and loved it and they are not fresh fig fans. It is great as you can serve it for brunch as a coffee cake or for dessert with lemon sorbet and a glass of Moscato d’Asti or Vin Santo even Port would go nicely.
1/2 cup sugar
1 lemon, zested
1/4 cup lemon juice
1/2 cup olive oil
1/2 teaspoon vanilla
1 cup flour
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
12 ripe figs , stemmed and halved
1/3 cup sliced almonds, toasted
2 Tablespoons butter, melted
1 Tablespoon brown sugar
1 teaspoon balsamic vinegar
2-3 Tablespoons powdered sugar, sifted over before serving
- Preheat oven to 350. Grease a9 inch springform pan. Line it with parchment and then grease with butter or baking spray.
- In a mixing bowl, toss the figs in with the melted butter, brown sugar, almonds, and balsamic vinegar and evenly coat. Arrange figs and almonds, cut side down, in the bottom of the prepared pan.
- In a separate bowl, mix flours, with baking powder, baking soda and set aside.
- Using a hand mixer, whip eggs and the sugar until pale yellow and fluffy. Then add the lemon zest, lemon juice, olive oil, and vanilla and mix until well combined. With a large spatula, gently fold in the dry ingredients. Pour the batter over the figs and almonds and bake for 40-45 minutes.
- Once the top of the cake is golden and the cake pulls away from the sides, remove from oven and allow to cool for about 30 minutes then invert on serving platter.
- Dust cake with powdered sugar.