Image: Maya Visnyei / Prop styling: Ann Marie Favot / Food styling: Claire Stubbs
Almonds are paired with figs to create this whimsical sugar-dusted treat. Enjoy with tea on a cool afternoon for a total hygge moment.
Crunchy on the outside, chewy on the inside, this flavourful dessert made with sweet figs and toasted almonds provides a scrumptious melt-in-your-mouth experience with every bite. This month: Have your cake and eat it, too.
- 2 cups slivered almonds
- 1/2 cup granulated sugar
- 1/2 cup icing sugar + 2 tbsp for dusting (optional)
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda Pinch salt
- 2 large eggs, lightly whisked
- 1/2 cup unsalted butter, melted
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 4 fresh figs
1 Preheat the oven to 350°F. Line an 8" springform pan with a circle of parchment paper and generously butter and our the sides of the pan. Set aside.
2 Spread almonds on a small baking sheet and toast in the oven until they turn a light golden colour, about 8 minutes. Reserve 1/4 cup of the toasted almonds and set aside. Grind the remaining 1 3/4 cups of the almonds in a food processor until finely ground.
3 In a large bowl, combine the ground almonds, granulated and icing sugars, flour, baking soda and salt. Add the eggs, butter and vanilla and almond extracts. Mix until smooth. The batter will be quite thick.
4 Scrape the mixture into the prepared pan. Cut each fig into 5 thin slices and lay them along the edge of the pan, pushing 1 edge of each slice slightly into the batter. Sprinkle the remaining toasted almonds evenly over the top of the batter.
5 Bake for 35 to 40 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan. Once cooled, run a knife around the edge of the cake and release the springform. Dust the top of the cake with icing sugar, if desired; serve.
Makes: One 8" cake
Tip: For a nuttier flavour, replace the almonds with hazelnuts.