GF Fresh Fig and Almond CakeCourse: DessertCuisine: AmericanDifficulty: Easy
I am not GF but I do love figs, especially fresh figs. This recipe is amazing and delicious. The cake is so moist with great flavor and texture. Even my kids who are not the biggest fresh fig fans tried it and loved it. It is beautiful to serve and light enough to be used for a late summer/early fall brunch or lunch. I served each piece lightly dusted with a dollop of whipped mascarpone cheese and a drizzle of good honey. So perfect and each crumb so tasty.
Butter or Baking Spray for the 9 inch springform pan
10-12 medium fresh and ripe figs
4 large eggs
1/2 cup + 2 tablespoons sugar, divided
1 teaspoon vanilla extract
1 1/2 cups almond flour such a Bob’s Red Mill
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
Mascarpone or creme fraiche (dollop) and a drizzle of good honey for serving
- Preheat oven to 350. Line and spray a 9 inch springform pan with parchment. Coat the pan well with spray or butter.
- Trim the figs and cut in half lengthwise. Separate 4 large eggs, placing egg whites in a bowl and the yolks in a large bowl.
- Add 1/2 cup sugar and 1 teaspoon vanilla to the egg yolks and stir with a wooden spoon until combined and no streaks of egg are visible. Add the almond flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Stir until almond flour is moistened and mixture is combined. It will come together.
- Beat the egg whites in a bowl with either a stand mixer or I prefer an electric hand mixer on medium high, until stiff peaks form. Transfer 1/3 of the whites to the batter and using a large rubber spatula, gently fold in the whites. Continue to add the rest and gently fold until no streaks show. The batter will not be completely smooth, do not over mix. Transfer to the prepared pan and gently spread out into an even layer.
- Arrange figs cut side up in a single layer on top of batter. Sprinkle with remaining 2 Tablespoons sugar and 1/2 teaspoon cinnamon.
- Bake until edges have begun to pull away from the sides of the pan and the top is golden brown and toothpick comes out clean.Place on a wire rack and allow to cool in pan about 12 minutes.
- To serve, run a knife around pan and release cake. Serve warm slices with a dollop of Mascarpone and a drizzle of good honey.