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RECIPE
21 INGREDIENTS 12 STEPS 1hr 45min

Fig and Almond Cake

Almond and figs are a great pair for a rich and delicious cake. The addition of frangipane elevates this recipe from a simple snack cake to one fit for a special occasion. The sour cream adds a hint of tartness to the cream, which makes it a perfect foil for the rich cake.
Fig and Almond Cake Recipe | SideChef
Almond and figs are a great pair for a rich and delicious cake. The addition of frangipane elevates this recipe from a simple snack cake to one fit for a special occasion. The sour cream adds a hint of tartness to the cream, which makes it a perfect foil for the rich cake.
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
1hr 45min
Total Time
$1.66
Cost Per Serving

Ingredients

Servings
10
US / METRIC

Cake

1/2 cup
Butter , room temperature
plus more for greasing the pan
1 cup
plus more for greasing the pan
12
Figs , de-stemmed
3/4 cup
plus 1 Tbsp
1
Large Egg , room temperature
1/2 tsp
Almond Extract
1
Lemon , freshly grated
1 tsp of zest needed
1/4 cup
1 tsp
Baking Powder

Frangipane

1/3 cup
Unsalted Butter , room temperature
1
Large Egg , room temperature
3/4 cup
Almond Flour
3/4 tsp
Almond Extract

Whipped Cream

1 cup
Cold Heavy Cream
1/2 Tbsp
up to 4 tsp
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Nutrition Per Serving

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CALORIES
494
FAT
31.7 g
PROTEIN
5.6 g
CARBS
49.1 g

Author's Notes

This cake is best the day it’s made, but can be stored in the fridge, well-wrapped, overnight. Just make sure to bring it to room temperature before serving.

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 (1/3 cup) , Large Egg (1) , Almond Flour (3/4 cup) , Granulated Sugar (1/3 cup) , All-Purpose Flour (1 Tbsp) , Almond Extract (3/4 tsp) , and Kosher Salt (1/4 tsp) 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 (1/2 cup) and the remaining Granulated Sugar (3/4 cup) in the bowl of a stand mixer. Mix on medium speed for 3 minutes, until light and fluffy.
Step 5
Add Large Egg (1) , 1 tsp of Lemon (1) , Vanilla Extract (1 tsp) , and Almond Extract (1/2 tsp) , mix on medium-low speed until combined, scraping down the sides of the bowl with a spatula as necessary. Add Sour Cream (1/4 cup) and mix until just combined.
Step 6
In a small bowl, whisk together the All-Purpose Flour (1 cup) , Baking Powder (1 tsp) , and Kosher Salt (3/4 tsp) . 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 (1 cup) , Sour Cream (2 Tbsp) , and Granulated Sugar (1/2 Tbsp) 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.
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Nutrition Per Serving
Calories
494
% Daily Value*
Fat
31.7 g
41%
Saturated Fat
17.7 g
88%
Trans Fat
0.0 g
--
Cholesterol
123.5 mg
41%
Carbohydrates
49.1 g
18%
Fiber
3.3 g
12%
Sugars
33.5 g
--
Protein
5.6 g
11%
Sodium
325.7 mg
14%
Vitamin D
--
--
Calcium
114.6 mg
9%
Iron
1.4 mg
8%
Potassium
192.9 mg
4%
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