Almond Flour and Fig Cake
Gluten Free, Low Carbs, Yeast Free, Dairy Free
Ingredients:
| Name | Metric | US | TIP | |
|---|---|---|---|---|
| Blanched Almond Flour | 175 gr | 3/4 cups | ||
| Eggs, divided | 3 | 3 | ||
| Light Brown Sugar | 100 gr | 1/2 cup | ||
| Baking Powder | 6 gr | 1 teaspoon | ||
| Olive Oil | 60 gr | 1/4 cup | ||
| Vanilla extract | 6 ml | 1 teaspoon | ||
| Salt | 3 gr | 1/2 teaspoon | ||
| Fresh Figs | 6 | 6 |
Equipment:
| 8-inch baking pan |
Steps:
Preheat the oven to 350°F (180°C). Grease or line an 8-inch baking pan. Preheat the oven to 350°F (180°C). Grease or line an 8-inch baking pan.
In a large bowl, beat the granulated Sugar and Egg Yolks until light and foamy. In a large bowl, beat the granulated Sugar and Egg Yolks until light and foamy.
Add Vanilla and Oil, continue beating for 2 more minutes. Add Vanilla and Oil, continue beating for 2 more minutes.
Mix in Almond Flour, Baking Powder, and Salt until the batter is smooth. Mix in Almond Flour, Baking Powder, and Salt until the batter is smooth.
In a separate bowl, beat the Egg Whites until stiff peaks form. Fold in 1/3 of the Egg Whites into the batter. In a separate bowl, beat the Egg Whites until stiff peaks form. Fold in 1/3 of the Egg Whites into the batter.
Then gently fold in the remaining egg whites until just combined. Then gently fold in the remaining egg whites until just combined.
Pour the batter into the prepared pan and level the top. Pour the batter into the prepared pan and level the top.
Arrange the Fig halves, cut side up, on top of the batter. Arrange the Fig halves, cut side up, on top of the batter.
Bake for 40-45 minutes, until golden brown and set. Test with a toothpick. Bake for 40-45 minutes, until golden brown and set. Test with a toothpick.
Allow the cake to cool, then remove it from the pan and enjoy your delicious Almond Flour and Fig Cake! Allow the cake to cool, then remove it from the pan and enjoy your delicious Almond Flour and Fig Cake!
Comments:
Almond Flour and Fig Cake
FAQs for Almond Flour and Fig Cake
1. What can I substitute for almond flour?
If you need a nut-free option, you can use a gluten-free all-purpose flour blend, though the texture and flavor will be different.2. How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.3. Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Store it in an airtight container at room temperature and dust with powdered sugar just before serving.4. What can I serve with this cake?
This cake pairs beautifully with whipped cream, mascarpone, or a scoop of vanilla ice cream for added richness.5. Can I add other fruits to the cake?
Certainly! You can experiment with other fruits like peaches, apples, or pears. Just be mindful of their moisture content.6. Why did my cake not rise?
If the cake did not rise, it could be due to overmixing the egg whites or not using fresh baking powder. Make sure your baking powder is within its expiration date and fold the egg whites gently into the batter.
Almond Flour and Fig Cake additional information:
This Almond Flour and Fig Cake belongs to Mediterranean cuisine, particularly influenced by the flavors of Southern Europe, where almond flour and fresh figs are commonly used in desserts. The use of almond flour makes it a popular choice in gluten-free baking, especially in countries like Italy and Spain, where figs are often featured in traditional sweets. The cake embodies the Mediterranean appreciation for simple, high-quality ingredients that create delicious, wholesome desserts.
Some interesting facts about Almond Flour and Fig Cake:
Nut Flour History: Almond flour has been used for centuries in Mediterranean and Middle Eastern baking. It is often found in traditional recipes, highlighting the region's rich agricultural heritage.
Nutritional Benefits: Almond flour is high in protein, healthy fats, and vitamin E, making this cake a more nutritious option compared to traditional wheat flour cakes. It’s also rich in antioxidants, contributing to overall health.
Gluten-Free Baking: Almond flour is a popular choice for gluten-free baking, making this cake suitable for those with gluten sensitivities or celiac disease. Its natural moisture retention also helps keep baked goods tender and moist.
Fig Symbolism: Figs have been revered throughout history, often symbolizing fertility and abundance. They were one of the first fruits cultivated by humans and have deep cultural significance in many ancient civilizations, including Greece and Rome.
Seasonality: Fresh figs have a short season, typically from late summer to early fall, making this cake a seasonal delight. During fig season, the cake can be made with the freshest ingredients, enhancing its flavor.
Variations Across Cultures: Similar almond cakes can be found in various cultures, often featuring different fruits or spices. For example, Italian torta di mandorle is an almond cake that may include different flavorings, while Middle Eastern baklava incorporates almonds and figs with layers of pastry.
Flavor Pairings: Figs pair beautifully with a variety of flavors, including honey, cheese (like goat cheese or ricotta), and nuts, making this cake versatile for serving at gatherings or as part of a dessert platter.
Presentation: The visually appealing arrangement of fig halves on top of the cake not only enhances its beauty but also invites creativity. You can experiment with patterns or even create designs with different fruits or nuts.
