Almond Honey And Fig Cake Recipes

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ALMOND, HONEY AND FIG CAKE



Almond, Honey and Fig Cake image

Felicity Cloake's gluten and dairy-free dense almond cake is the perfect treat for afternoon tea. This Mediterranean-inspired recipe is delicious with Greek yoghurt.

Provided by Felicity Cloake

Categories     Afternoon Tea

Number Of Ingredients 1

Almond, Fig

Steps:

  • 1. Stir the 4 tablespoons of honey into 4 tablespoons of boiling water and add the lemon juice and figs. Leave to soak for at least an hour. 2. Heat the oven to 160°C/fan 140°C/gas 3 and grease and line a 20cm cake tin. 3. Put the almonds, baking powder and salt into a large mixing bowl and whisk to combine and break up any clumps. Whisk together the eggs, honey and olive oil in a separate bowl, then stir into the dry ingredients. 4. Pour into the prepared tin and arrange the figs on top, reserving the soaking liquid. Bake for 40-50 minutes, until golden brown on top, and firmish. 5. Use a cocktail stick to poke a few small holes in the top of the cake and pour over the fig soaking liquid, waiting for the cake to absorb each dose before adding more. Allow to cool completely before

HONEY ROASTED FIG & ALMOND TART



Honey roasted fig & almond tart image

Delicious, sweet and fruity pud, great served with cream or ice cream - make the case with bought pastry

Provided by Tom Kime

Categories     Dessert, Dinner, Treat

Time 1h45m

Number Of Ingredients 8

500g pack shortcrust pastry at room temperature, thawed if frozen
8 ripe figs , stalks trimmed
finely grated zest and juice of one large juicy orange
1 tbsp clear honey
200g softened butter
200g golden caster sugar
200g packet ground almonds
2 medium egg yolks

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin. Make sure the pastry comes above the rim - it may shrink in baking and the filling could spill. Chill for 30 minutes.
  • Meanwhile, cut the figs in half lengthways and sit them cut side up on a roasting tray. Mix the orange juice and honey in a bowl, pour over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.
  • Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to fan 130C/conventional 150C/ gas 2. Leave the pastry case to cool slightly before filling.
  • Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.
  • Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it's golden all over (don't worry if the centre still seems soft - a little gooeyness is good). Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.
  • Before serving, take the tart off its base and transfer to a flat platter or board. If you have juice left from roasting the figs, bring it to the boil and simmer for 1-2 minutes until sticky and syrupy. Brush this over the figs and serve as soon as possible, while the syrup is still glossy on the figs (it will start to seep through into the filling if you leave it too long).

Nutrition Facts : Calories 758 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.75 milligram of sodium

FIG AND ALMOND CAKE



Fig and Almond Cake image

Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. When you cut into it, the flesh is bright and juicy and the taste is ethereal.

Provided by David Tanis

Categories     dessert

Time 1h

Yield 1 9-inch cake

Number Of Ingredients 11

4 tablespoons butter, melted, plus butter for greasing pan
1 cup natural raw almonds (not blanched)
1/4 cup sugar, plus 2 tablespoons for sprinkling
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
3 eggs, beaten
2 tablespoons honey
1/2 teaspoon almond extract
12 to 14 ripe figs

Steps:

  • Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
  • In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
  • Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.

HONEY FIG ALMOND CAKE



Honey Fig Almond Cake image

A buttery, tender cake made from almond flour, topped with fresh figs and honey.

Provided by Amanda Paa

Categories     Gluten-Free

Time 55m

Number Of Ingredients 7

1/2 cup cane sugar
2/3 cup unsalted butter
2 large eggs
150 grams almond flour
33 grams tapioca starch
Figs (sliced in half vertically)
1/ 4 cup raw honey

Steps:

  • Preheat the oven to 350 degrees F. Grease a 6 inch springform pan, and line bottom with parchment paper.
  • Beat sugar butter together with a stand or hand mixer, until light and fluffy, about 4-5 minutes.
  • Add the eggs, one at a time. Then pour in the flours and blend well.
  • Pour bater in prepared pan and bake for 40 minutes, until still moist, but golden and baked through.
  • Remove from oven and let cool. Open springform, and put on cake stand. Top with figs, and drizzle with a 1/4 cup of raw honey.

FIG AND ALMOND CAKE



Fig and Almond Cake image

Alas, I don't think it will stay warm enough for my figs to ripen this year, but someday I hope to make this cake, courtesy of the New York Times, by David Tanis.

Provided by duonyte

Categories     Dessert

Time 1h

Yield 1 9-inch tart

Number Of Ingredients 12

4 tablespoons butter, melted
1 cup raw almonds (not blanched)
1/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon cinnamon
1/8 teaspoon salt
3 eggs, beaten
2 tablespoons honey
1/2 teaspoon almond extract
12 -14 ripe figs
2 tablespoons sugar

Steps:

  • Heat oven to 375 degrees F. Butter a 9-inch fluted tart pan or pie pan; set aside.
  • Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder.
  • Add flour, baking powder, cinnamon and salt; pulse to combine.
  • In a mixing bowl, whisk together eggs, melted butter, honey and almond extract.
  • Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
  • Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter.
  • Sprinkle figs with 2 tbl.sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.

Nutrition Facts : Calories 2427.3, Fat 134.3, SaturatedFat 39.8, Cholesterol 680.1, Sodium 1567.9, Carbohydrate 280.2, Fiber 33.5, Sugar 214.8, Protein 56.3

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