Fig And Plum Cake Food

FIG-AND-PLUM CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with 2 wide pieces of parchment, leaving a 2-inch overhang on all sides. Butter parchment. Toss fruit with 1/2 cup sugar and 1/4 teaspoon salt; set aside.
• In a food processor, pulse 1 cup all-purpose flour, 1/4 cup sugar, and 1/4 teaspoon salt to combine. Add half of butter and pulse until fine crumbs form. Transfer to prepared cake pan and use floured fingers to press dough evenly into bottom of pan. (If too soft to easily press in, refrigerate 10 minutes.)
• Bake until crust is light golden in color, about 20 minutes; transfer to a wire rack and let cool 15 minutes.
• In food processor, pulse remaining half of butter, 1/2 cup sugar, and 1/2 teaspoon salt with baking powder until combined. Add almond flour, remaining 1/4 cup all-purpose flour, eggs, and almond extract; process until smooth.
• Spread batter evenly over crust. Gently stir fruit to reincorporate sugar mixture and arrange on top of batter (cut-side up). Bake until fruit is bubbling and filling is firm, about 1 hour and 5 minutes. Let cool in pan 15 minutes, then use parchment overhang to lift cake out of pan and transfer to a wire rack. Let cool 1 hour and serve. Cake can be stored in an airtight container up to 2 days.

PLUM CAKE WITH FIGS

Steps:

• Cut the 5 figs into pieces, without peeling.
• In a pot, heat 2/3 cup of water and 3/4 cup of granulated sugar for a couple minutes, until you have a syrup; let it cool slightly, add 3 tablespoons of orange liqueur, drop in the fig pieces and let them macerate for 3 hours.
• In a pot, melt the butter until slightly golden, then remove from the heat and stir in the honey. Combine, by hand or in a mixer, the almond flour, the eggs and the cane sugar, then add the honey butter, the Italian 00 flour and the baking powder; continue to mix, until you have a sticky dough, then add a pinch of salt flakes.
• Butter 8-10 non-stick plum cake pans (2x3 1/4 inches) and put about 1 1/2 ounces of dough in each one; add 3-4 macerated fig pieces, cover with another 1 1/2 ounces of dough and garnish with another 2-3 fig pieces.
• Bake at 320°F for 30 minutes, remove from the oven and immediately brush the top of the plum cakes with the syrup from the macerated figs. Let cool, then garnish the tops with the remaining figs, cut into wedges, and a few walnut pieces.