Fig And Almond Cake Food

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 CAKE

Steps:

• Preheat oven to 375 degrees F. and lightly grease a 9-inch fluted pan.
• In one bowl, toss together the almond meal, sugar, all purpose flour, baking powder, cinnamon, and salt.
• In another bowl, whisk together the eggs, butter, and almond extract.
• Dump the dry ingredients into the wet, and whisk just until mixed.
• Pour the batter into the prepared pan.
• Remove the stem from each fig, then cut in half.
• Arrange the figs cut side up over the batter, pushing the figs gently into the batter.
• Sprinkle the remaining 2 tablespoons of sugar over the figs, then bake for about 30 minutes or until the cake is set in the center.
• Cool to room temperature before serving.

FIG & ALMOND BUNDT CAKE

Steps:

• Grease and flour a 9-inch Bundt pan.
• In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
• Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
• In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
• Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.

FIG AND ALMOND CAKE

Steps:

• Heat oven to 375 degrees F. 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 2 tbl.sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.

ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM

Steps:

• Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
• In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
• Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds.
• Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
• Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds.
• Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving.
• In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup.

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.