Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Butter and flour the bottom and sides of a 9-inch springform pan, and line the bottom of the pan with parchment paper.
Step 2
Cut the
Figs (12)
in half (or in quarters if large) through the stem. Place them in a small bowl, add 1 Tbsp of granulated sugar, and toss. Set aside.
Step 3
Make the frangipane by combining the
Unsalted Butter (85 g)
,
Farmhouse Eggs® Large Brown Egg (1)
,
Almond Flour (90 g)
,
Granulated Sugar (65 g)
,
All-Purpose Flour (8 g)
,
Almond Extract (4 mL)
, and
Kosher Salt (2 g)
in a medium bowl. Using a wooden spoon, stir until the mixture is combined and forms a smooth, paste-like batter. Set aside.
Step 4
Make the cake batter. Place
Butter (120 g)
and the remaining
Granulated Sugar (150 g)
in the bowl of a stand mixer. Mix on medium speed for 3 minutes, until light and fluffy.
Step 5
Add
Farmhouse Eggs® Large Brown Egg (1)
, 1 tsp of
Lemon Zest (1)
,
Vanilla Extract (5 mL)
, and
Almond Extract (2 mL)
, mix on medium-low speed until combined, scraping down the sides of the bowl with a spatula as necessary. Add
Sour Cream (60 g)
and mix until just combined.
Step 6
In a small bowl, whisk together the
All-Purpose Flour (125 g)
,
Baking Powder (4 g)
, and
Kosher Salt (5 g)
. With the mixer on low, gradually add the dry ingredients to the wet ingredients and mix until just combined.
Step 7
Spoon about half the cake batter into the prepared pan and spread it into an even layer. Place small spoonfuls of the frangipane on top, covering as much of the cake as possible, then gently spread the frangipane with a spatula to cover the entire surface of the cake.
Step 8
Finally, place spoonfuls of the remaining cake batter on top of the frangipane and gently spread into an even layer.
Step 9
Arrange the figs, cut sides up, on the cake in concentric circles. Place the cake on a sheet pan.
Step 10
Bake for 60-65 minutes, or until the center of the cake is just set.
Step 11
Meanwhile, prepare the whipped cream. Combine
Heavy Cream (240 mL)
,
Sour Cream (30 g)
, and
Granulated Sugar (8 g)
in the bowl of a stand mixer. Beat on high speed until the cream forms soft peaks, 2-3 minutes.
Step 12
Cool the cake for 20 minutes in the pan, then transfer to a cake plate and serve warm or at room temperature, with whipped cream if desired.
