Almond cake with fresh figs

This article presents a recipe for an almond cake featuring fresh figs, offering a delightful combination of nutty and fruity flavors. The preparation requires approximately 25 minutes, followed by 40 minutes of baking time.

Key ingredients include lemon juice and zest, honey, olive oil, eggs, almond flour, baking powder, and fresh, firm figs. The recipe calls for 30 ml of lemon juice, zest from half a lemon, 80 grams of honey, 60 ml of olive oil, two large eggs, and a pinch of salt. For the dry ingredients, 170 grams of almond flour (or finely ground almonds) and 1.5 teaspoons of baking powder are used. Eight to ten fresh figs, preferably black and cut into quarters, are the star fruit component.

Instructions begin with preheating the oven to 180°C (350°F) with fan assist. A round 20 cm (8-inch) cake pan should be greased and lined with baking paper. In a mixer, the wet ingredients, lemon juice, zest, honey, olive oil, eggs, and salt, are combined at low speed until well mixed. The almond flour and baking powder are then added and mixed until the batter is homogeneous.

The batter is poured into the prepared pan and spread evenly. The fig quarters are arranged attractively on top, covering the surface. The cake is baked for about 40 minutes, or until the surface is golden brown and a toothpick inserted into the center comes out clean. If the figs or cake top begin to brown too quickly, the recipe suggests loosely covering with aluminum foil after the first 20 minutes. After a brief cooling period in the pan, the cake is transferred to a wire rack to cool completely before serving.