Fresh figs baked into a moist almond cake - perfect for breakfast or an afternoon treat with a cup of tea or coffee. Choose soft ripe figs for the best result.
4 eggs, separated
½ cup sugar- divided in half
½ teaspoon almond extract
Dry ingredients - combine, stir and set aside
1½ half cups almond flour
1 teaspoon baking powder
½ teaspoon salt
Oil for preparing the pan
8 ripe figs, cut in half
½ cup sliced almonds
Powdered sugar
Preheat the oven to 350 degrees
Line the bottom of a 9” springform pan with parchment and coat with oil
In a standing mixer, whip the egg whites until just foamy and gradually add ¼ cup of the sugar and whip until the whites hold a soft peak - set aside in a large bowl
Using the same bowl (no need to wash) combine the egg yolks, sugar and almond extract and whip until the yolks become pale yellow about 3 minutes
Using a large spatula, fold in the dry ingredients into the yolks
Then fold in the egg whites
Spoon batter into the prepared pan and smooth the top
Place the figs, cut side up in a circular pattern, pushing them lightly into the cake batter
Sprinkle with the slivered almonds
Bake the cake for on a lined baking sheet for about 40 minutes
Let the cake come to room temperature before removing it from the pan
To serve, sprinkle with powdered sugar