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Saturday, July 16, 2016

Fig and almond cake

How to make Fig and almond cake recipe - Preparation time: approx. 30 minutes (plus baking and defrosting time)

Makes 12 slices

500 g frozen puff pastry
200 g ground almonds
150 g sugar
2 eggs
500 g fresh ripe figs
butter for the baking tin
flour for the work surface

Remove the puff pastry from the packet and defrost. Mix the almonds and sugar. Separate the eggs, whip the egg whites until stiff and mix with the almond sugar, continuing to beat until the sugar has dissolved. Wash the figs and remove the stalks. Peel and halve the fruit.

Grease a springform (24 cm diameter). Roll out the puff pastry on a floured surface to one and a half times the size of the form, lay the pastry in the form and make a rim about 3 cm in height. Prick the pastry with a fork several times. Put aside the rest of the puff pastry. Pre-heat the oven to 220 °C (Gas Mark 7).

Spread half of the almond and egg white mixture onto the pastry. Lay the fig halves on top with the cut side downwards. Cover with the rest of the egg white mixture.

Cut the rest of the puff pastry into strips with a width of about 1 cm and lay in a lattice pattern on top of the cake. Whisk the egg yolks and spread twice onto the pastry lattice strips. Bake the cake in the oven for 25–30 minutes. Cover with tin foil after 20 minutes if the cake appears to brown too quickly. Serve the cake warm.

Fig and almond cake recipe
Fig and almond cake recipe
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