Honeyed Fig Cake
Ingredients
- ½ cup butter (softened plus a little bit more to grease the pan)
- ½ cup powdered sugar
- 2 eggs (kept in room temperature)
- 1 cup ground almond or almond flour
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour (plus extra to dust on the baking pan)
- 1 teaspoon baking powder
- pinch of salt (avoid it if you are using salted butter)
- zest of one lemon
- juice of half lemon
- 6 to 7 fresh figs (cut in quarters)
For the drizzle on top
- 2 tablespoons honey
- juice of half lemon
Instructions
- Grease a six inch round baking pan with butter and dust it with flour. Keep it aside.
- Preheat the oven to 375F.
- In a batter bowl, whisk butter with sugar until it's mixed properly. Crack two eggs, add to the bowl and whisk until it's creamy.
- In a separate bowl, mix all the dry ingredients - flour, ground almond, baking powder and salt.
- Pour the dry ingredients to the wet ingredient's bowl and whisk until smooth and creamy. Add vanilla extract and give it another whisk.
- Pour the batter to the greased pan and top it with the quartered fresh figs.
- Put it in the middle rack on the oven and bake for 30 to 35 mins.
- Insert a knife and if it comes out clean, cake is ready.
- In a bowl, mix honey with lemon juice and just before serving, drizzle it on the cake.
Notes
- If the cake gets brown on top and remains uncooked at the center, keep the oven door partially open and continue baking.
- The cake can be made in advance and kept in the refrigerator for up-to a week. It stays moist!
Nutrition
Serving: 1a six inch cake