Fig and Almond Cake
1 cup almond meal (approx 1 1/2 c. whole almonds, finely ground)
1 cup all purpose flour
5 eggs, lightly beaten
2 Tablespoons plain Greek yogurt
8 Tablespoons (1 stick) unsalted butter, melted and cooled
1 teaspoon almond extract
1/2 cup brown sugar, packed
2 Tablespoons cinnamon
1/2 teaspoon cardamom
1/4 teaspoon salt
10-12 ripe figs, cut lengthwise into thirds
(Optional, but recommended:) In a small bowl, combine the almond meal and flour and briefly whisk or mix with a fork to incorporate them together.
Preheat the oven to 375. Thoroughly coat the base and sides of a 9" springform pan with cooking spray, followed by a thin layer of flour (turn pan upside down over a sink and firmly tap out the excess) and set aside.
In a large mixing bowl, combine eggs (beat gently first, if you haven't already, just enough to break up the yolks and integrate it with the whites) and greek yogurt with a whisk or sturdy fork. Slowly add in butter, then almond extract. Finally, mix in sugar. Mix well until completely combined. No clumps should be left.
Drizzle cinnamon, cardamom, and salt evenly over the top of the batter, and then mix until combined. When you aren't using a mixer, sprinkling evenly over the batter rather than dumping a clump of something in a small area ultimately helps the ingredient mix into the batter more evenly. Finally, add the almond meal and flour mixture (or if you skipped the first step, just add the almond meal and flour at the same time, using the same sprinkle-over-the-top method). Mix until it looks combined, and then about 30 seconds more, being sure to scrape down the sides and along the bottom as you go, so that there are no rogue unmixed ingredients lurking in the batter.
Pour the batter into the prepared springform pan and use a spatula to smooth to cover the entire pan in an even layer. Give the pan 2-3 gently but firm taps on the counter to coax any air bubbles to the surface. Arrange the figs on the top of the batter. Gently lay them on top, rather than pressing down, because the batter will rise and you don't want the figs to end up too sunken into the cake.
Bake for 25-30 minutes or until a cake tester comes out clean. Allow to cool completely at room temperature before running a knife around the perimeter of the cake to loosen from the pan and releasing the sides.
You can serve the cake topped with honey or powdered sugar if you want, but it tastes wonderful on its own.
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
1 cup almond meal (approx 1 1/2 c. whole almonds, finely ground)
1 cup all purpose flour
5 eggs, lightly beaten
2 Tablespoons plain Greek yogurt
8 Tablespoons (1 stick) unsalted butter, melted and cooled
1 teaspoon almond extract
1/2 cup brown sugar, packed
2 Tablespoons cinnamon
1/2 teaspoon cardamom
1/4 teaspoon salt
10-12 ripe figs, cut lengthwise into thirds
(Optional, but recommended:) In a small bowl, combine the almond meal and flour and briefly whisk or mix with a fork to incorporate them together.
Preheat the oven to 375. Thoroughly coat the base and sides of a 9" springform pan with cooking spray, followed by a thin layer of flour (turn pan upside down over a sink and firmly tap out the excess) and set aside.
In a large mixing bowl, combine eggs (beat gently first, if you haven't already, just enough to break up the yolks and integrate it with the whites) and greek yogurt with a whisk or sturdy fork. Slowly add in butter, then almond extract. Finally, mix in sugar. Mix well until completely combined. No clumps should be left.
Drizzle cinnamon, cardamom, and salt evenly over the top of the batter, and then mix until combined. When you aren't using a mixer, sprinkling evenly over the batter rather than dumping a clump of something in a small area ultimately helps the ingredient mix into the batter more evenly. Finally, add the almond meal and flour mixture (or if you skipped the first step, just add the almond meal and flour at the same time, using the same sprinkle-over-the-top method). Mix until it looks combined, and then about 30 seconds more, being sure to scrape down the sides and along the bottom as you go, so that there are no rogue unmixed ingredients lurking in the batter.
Pour the batter into the prepared springform pan and use a spatula to smooth to cover the entire pan in an even layer. Give the pan 2-3 gently but firm taps on the counter to coax any air bubbles to the surface. Arrange the figs on the top of the batter. Gently lay them on top, rather than pressing down, because the batter will rise and you don't want the figs to end up too sunken into the cake.
Bake for 25-30 minutes or until a cake tester comes out clean. Allow to cool completely at room temperature before running a knife around the perimeter of the cake to loosen from the pan and releasing the sides.
You can serve the cake topped with honey or powdered sugar if you want, but it tastes wonderful on its own.
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/53450-fig-almond-cake.html
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