Figs are such a beautiful ingredient both to look at and eat, they make everything they touch seem decadent and exotic.
I was inspired to make this fig and almond cake after visiting The Clocktower Cafe in Hanwell, where the owner Morna had just made a gorgeous gluten free fig traybake which she gave us to try. It was incredible. So when I hopped over to Lidl and saw figs were on offer, I knew I had to have a go at recreating the experience.
I adapted a simple apple and almond cake recipe and it turned out a treat. As well as adding ground almonds to the sponge, I also put a good teaspoon of almond extract in – and you can really taste it in the cake. It’s very bakewell, as my husband put it.
Thanks to Morna at The Clocktower for the cake inspiration, and if you find yourself in Hanwell you must check out this amazing new cafe!
Fig and almond cake
180g butter, softened
140g caster sugar
1 tsp vanilla extract
1 tsp almond extract
100g ground almonds
150g self-raising flour
handful toasted flaked almonds
1. Pre-heat oven to 200C/180C fan/gas 6. Grease and line a 22cm x 30cm tray bake tin.
2. Beat the butter, sugar, vanilla and almond extracts together until pale and fluffy with a hand mixer.
3. Add the eggs one at a time and then mix in the ground almonds.
4. Mix in the flour and milk until you have a smooth batter. Spoon into the prepared tin and then smooth out evenly.
5. Slice each fig into four and then place them red flesh facing up across the surface of the batter, pressing in gently. Finish off with a scattering of the toasted flaked almonds and pop into the oven.
6. Bake for 25-30 minutes until golden brown and a toothpick poked into the sponge comes out clean.
7. Allow to cool, then dust with icing sugar and serve with clotted cream, thick yoghurt or creme fraiche.
I’m popping this recipe into A Mummy Too’s Recipe of the Week event, as I’m hoping it’s something people will want to try… go and check her page out for other tempting treats…