Fig and almond cake
Ah, a beautiful, juicy fig… and sunshine. And saltwater hugs. It was so good to be back in South Africa, spending time with family and friends. The kids loved every moment (especially the fact that they could wear shorts most of the time) and I enjoyed the slightly more relaxed pace. On our way from Hermanus to Plettenberg Bay, we stopped at a fig farm and bought a whole box of figs for £3.50! We were all salivating in the car the rest of the journey. We enjoyed them in so many different ways: gobbled up whole, sliced into salads, in smoothies, smashed on buttered toast. And then there was the cake, of course. The first piece eaten very quickly with a dollop of mascarpone. The second piece nibbled a little more slowly, savouring its crumbly texture and delicious flavour.
125g unsalted butter, room temperature
65g (1/2 cup loosely packed) light muscovado sugar
3 medium eggs
160g (roughly 1 cup) whole raw almonds
80g (scant ½ cup) spelt flour or gluten-free flour blend
½ teaspoon baking powder
pinch of salt
zest from 3 large organic lemons
12 figs, stalk removed and quartered
- Preheat oven to 180°C. Lightly grease a medium sized ovenproof dish (or cake tin).
- Beat the butter until light and fluffy. Add the sugar and beat for another minute or two.
- Add the eggs, one at a time, beating well after each addition.
- Process the almonds in a food processor until they resemble a coarse meal. Add this, as well as the flour, baking powder and salt to the mixture and stir until just combined. Stir in the lemon zest.
- Spoon the mixture into the greased dish, flatten the top with a spatula and press the fig quarters into the batter.
- Bake for 25 – 30 minutes or until golden and crunchy-looking, and a toothpick inserted in the centre comes out clean. Do not overbake, as it will dry out.