Honeyed Almond Fig Recipes

FIG AND ALMOND CAKE

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.

FIG AND ALMOND TART

Steps:

• Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
• In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
• Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
• Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
• Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.

HONEY FIG ALMOND CAKE

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.

HONEY ROASTED FIG & ALMOND TART

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).

ALMOND FLOUR LOAF CAKE WITH HONEY ROASTED FIGS

Steps:

• Preheat oven to 400F. Line a pan with parchment paper or grease well. Set aside.
• Slice figs in half and Brush honey butter mix on top of sliced figs. Sprinkle with cinnamon and place in oven to roast at 400F for 15 minutes. Remove and set aside.
• Next Reduce oven to 350F. Line an 8×4 bread pan with parchment paper at the bottom and grease the sides.
• In a large bowl, mix together your almond flour, coconut flour, salt, baking soda, and flaxseed meal. Feel free to mix in a pinch of spices (like cinnamon or nutmeg).
• In another small bowl, whisk together your eggs and egg white. Then stir in your honey syrup, apple cider vinegar, vanilla and melted butter or oil (1.5 to 2 tbsp).
• Combine the wet ingredients and dry ingredients into one bowl. Gently mix or beat together in stand mixer or hand held mixer. Be sure to remove any clumps that might have occurred from the almond flour or coconut flour.
• Pour half the batter into a your greased loaf pan.
• layer half of your honey roasted figs on top. then fill the pan with the rest of the batter. Place remaining figs on top and an extra honey/butter mix left from the pan. Sprinkle with raw sugar and place in the oven for 30-35 minutes, or until a toothpick inserted into center of loaf comes out clean . Optional, Cover with foil the remaining 5 minutes to prevent burn. (see notes for altitude baking. Remove from and oven.
• Cool and serve with honey drizzled on top or store in fridge, wrapped in foil.

FIG TART RECIPE

Steps:

• Line a springform pan with parchment paper.
• Combine all the ingredients for the tart crust, except the water, into a food processor and process until it forms the texture of cornmeal. Pour the water into the feeder tube, and continue processing until it forms a ball.
• Spoon the dough into the pan and then prick it all over with the tines of a fork. Set the tart shell into the freezer to chill about 20 minutes, and then heat the oven to 350 F.
• After about 20 minutes, blind bake the tart shell. Allow it to cool completely while you prepare the filling.
• Spoon the gelatin into a small bowl, and cover it with water. Allow it to bloom while you prepare the other ingredients - 5 to 10 minutes.
• Warm the cream in a saucepan on the oven until steaming, and then stir in the gelatin mixture until fully dissolved.
• Spoon the gelatin and cream mixture, mascarpone cheese, yogurt and honey into a stand mixer. Whip with the whisk attachment until lightened and airy.
• Pour the filling into the springform pan over the tart crust, and then set in the fridge at least 4 hours and up to overnight to set.
• Very gently unmold the tart, and then arrange the figs and sliced almonds on top. Serve immediately.

ALMOND FLOUR FIG CAKE (PALEO)

Steps:

• Preheat the oven to 350 degrees F and line a 9-inch springform pan with parchment paper.
• Add all of the ingredients except for the figs to a high-powered blender. Blend just until combined. Note: the batter will be very thick.
• Pour the cake batter into the prepared pan and smooth into an even layer. Arrange the sliced figs on top, pushing them gently into the batter.
• Bake on the center rack of the preheated oven for 20 to 30 minutes or until cake is golden-brown. Turn off the oven and keep the cake in the hot oven for another 10 to 15 minutes (until the center of the cake feels firm when gently poked) before removing.
• Allow cake to cool 30 minutes before releasing it from its mold. Serve with fresh sliced figs and a drizzle of honey or pure maple syrup if desired.

ELEGANT FIG APPETIZERS WITH GOAT CHEESE AND ALMONDS

Steps:

• Preheat the oven broiler for high heat.
• Place the fig halves, cut side up, on a baking sheet. Top each half with about 1/2 teaspoon goat cheese. Place one almond on each, press to push the cheese slightly into each fig.
• Broil the figs in the preheated oven until the cheese is soft and the almonds are turning a rich shade of brown, 2 to 3 minutes. Remove from the broiler and let cool for 5 minutes. Arrange the figs on a serving platter and drizzle with honey and balsamic vinegar. Serve warm.

BAKED FIGS WITH ALMONDS

Steps:

• Wash the figs in warm water and dry. Butterfly all the figs and place them on a board. Add severak pieces of lemon peel on one of the butterflied figs. Add an almond on each side of the butterflied fig and cover with the other fig. Press them well together and bake at 200F for 1 hour. Check on the color and temperature as cooking time may vary from oven to oven. They are done once they are golden brown.

HONEYED ALMOND FIGS

Steps:

• Cut the figs in half. Spoon over the yogurt, then drizzle with honey. Sprinkle with cinnamon and a few flaked toasted almonds.

FIG CLAFOUTIS

Steps:

• Preheat the oven to 325°F.Arrange the figs in a haphazard fashion (it's so French!) on the baking dish, cut side up.Whisk the milk with the melted butter, eggs, brown sugar, and vanilla bean paste. Add the almond flour and then pour the batter over the figs. Bake for about 3 0to 40 minutes, until it's beautifully golden. Top with drizzled honey and a sprinkling of cinnamon, if you so desire.

HONEYED FIG TARTS

Steps:

• Preparing the filling:Soften the margarine in the microwave.In a food processer or stand mixer, beat the margarine, sugar, and honey together until they are smooth, and have started to lighten in colour to a pale white.Stop the machine, and add the egg yolk, orange blossom water, almond flour, and all purpose-flour. Mix on medium-low until completely combined and homogenous. Stop the mixer to scrape down the sides of the bowl after 30 seconds, and then mix for another 30 seconds.Set the mixture aside.Preparing the tart shells:Preheat the oven to 350f with a rack in the middle and an empty baking sheet on the rack.Unroll the phyllo, and cover with a clean and damp (but not wet) kitchen towel.Take one phyllo sheet from the stack and lay it in front.Gently brush it all over with the melted margarine. Try not to tear it, but do not worry if it tears a bit, just hold it in place as you continue to brush with margarine.Lay a second sheet of phyllo over the first one. Brush the new sheet with margarine.Repeat the layering and brushing until you have five sheets of phyllo stacked and brushed with margarine. Try not to press down too hard as you are layering, you want the sheets to stay as individual sheets.Using a pizza cutter, or a sharp knife, trim a half-inch off each edge, then divide the stack into six equal pieces by cutting it in half horizontally, and into thirds vertically.Left each phyllo square into the muffin tin, alternating cups so that each piece of dough has an empty cup next to it. Use your fingers to coax the phyllo into a cup shape, lifting and draping the sides so that the middle touches the bottom of the muffin pan cup.Scoop about 1 tbsp of the filling into each phyllo cup. Use the back of a spoon to level it out and get it into the folds of the phyllo. You want the cup to be filled almost to the rim of the pan, but not overflowingTrim the stem off your figs, and then slice into quarters, top to bottom. Put two fig quarters on top of the filling for each tart, skin side down.Put the muffin pan on the baking sheet in your preheated oven and leave it alone for 30 minutes.At 30 minutes, check your tarts. The phyllo should be dark golden, just turning brown on the edges, and the filling should have puffed significantly, and should also be golden.Remove from the oven and leave to cool on a cooling rack for 15 minutes.Use an offset spatula or butter knife to remove the tarts very gently from the pan (the phyllo is brittle and will shatter). If they seem stuck, just wiggle them gently.Serve with more fresh figs, or a drizzle of honey.Source: Metro

ALMOND, HONEY AND FIG CAKE

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

HONEYED ALMOND FIG

Steps:

• Cut the fig in half. Spoon over the yogurt, then drizzle with honey. Sprinkle with cinnamon and a few flaked toasted almonds.