Almond Flour Loaf Cake With Honey Roasted Figs Food

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.

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.

HONEY ALMOND CAKE

Steps:

• Combine coffee and honey in saucepan; bring to boil. Set aside to cool.
• Place dates in brandy and set aside.
• Blend oil, brown sugar, and eggs thoroughly in a large bowl.
• Combine flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
• Add flour mixture and coffee mixture alternately to egg mixture.
• Fold in sliced almonds, dates with brandy, and lemon peel.
• Grease two 9x5 inch loaf pans. Spread bottoms with Honey Smear.
• Pour in batter. Bake in a preheated 350* oven for 1 hour or until cake tests done.
• Cool on rack to room temperature.
• Honey Smear:.
• Combine all ingredients in mixing bowl. Cream until light and well blended. Makes about 1 1/4 cups.