Little Fig Almond Cakes Recipes

ALMOND FLOUR FIG CAKE (PALEO)

Almond Flour Fig Cake (Paleo) image

Paleo Almond Flour Fig Cake made grain-free, refined sugar-free - super moist and amazing treat.

Provided by Julia

Categories Dessert

Time 50m

Number Of Ingredients 11

Ingredients

3 large eggs
¼ cup coconut oil, softened
½ cup pure maple syrup
1 1/2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 teaspoon cider vinegar or lemon juice
2 1/2 cups almond meal/flour
1/2 tsp ground cinnamon, optional
½ teaspoon baking soda
1/2 teaspoon sea salt
6 ripe figs, sliced

Steps:

Preheat the oven to 350 degrees F and line a 9-inch springform pan with parchment paper.
Add all of the ingredients except for the figs to a high-powered blender. Blend just until combined. Note: the batter will be very thick.
Pour the cake batter into the prepared pan and smooth into an even layer. Arrange the sliced figs on top, pushing them gently into the batter.
Bake on the center rack of the preheated oven for 20 to 30 minutes or until cake is golden-brown. Turn off the oven and keep the cake in the hot oven for another 10 to 15 minutes (until the center of the cake feels firm when gently poked) before removing.
Allow cake to cool 30 minutes before releasing it from its mold. Serve with fresh sliced figs and a drizzle of honey or pure maple syrup if desired.

Nutrition Facts : Calories 279 calories, Carbohydrate 23 grams carbohydrates, Fat 19 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, ServingSize 1 of 10, Sugar 16 grams sugar, UnsaturatedFat 0 grams unsaturated fat

FIG ALMOND CAKE RECIPE - FIG ALMOND CRUMBLE

Fig Almond Cake Recipe - Fig Almond Crumble image

Perfect for tea or coffee time, this fig almond cake recipe is a crumbly dessert made with White Fig & Almond Confit, cardamom, ground almonds and Grand Marnier. This is the famous Fig Almond Torte reinvented.

Provided by Carlos Leo

Categories Dessert

Time 35m

Yield 12

Number Of Ingredients 14

Ingredients

2/3 cup (1 stick + 3 Tablespoons) softened butter
3/4 cup granulated sugar
1 Tablespoon Grand Marnier
1/8 teaspoon cinnamon
1 teaspoon cardamom
1/4 teaspoon almond extract
1 beaten egg
1/4 teaspoon vanilla extract
2 & 3/4 cups all purpose flour
3/4 teaspoon double acting baking powder
1/2 teaspoon salt
1 jar (10 oz.) White Fig & Almond Confit Click to buy online in our shop
1/4 cup ground almonds
1 oz. chopped and melted white chocolate

Steps:

butter and sugar in a large bowl, with an electric mixer.
in egg, then vanilla, almond extract, and Grand Marnier.
flour, baking powder, cinnamon, cardamom and salt, blend thoroughly into butter mixture (mixture will be crumbly).
a 9-inch pie plate.
half of crumb mixture (about 2 cups) evenly on bottom of pie plate.
spoonfuls of Fig & Almond Confit on top, and gently spread evenly.
remaining crumbs with almonds; spread on top of fig spread; pat down lightly.
at 375°F for about 25 minutes, or until golden brown around the edges, and firm to the touch.
on a wire rack.
with melted white chocolate.

Nutrition Facts : ServingSize 1 slice, Calories 280 calories, Sugar 13.9 g, Sodium 124.2 mg, Fat 12.9 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 36.7 g, Fiber 1.1 g, Protein 4.3 g, Cholesterol 43.1 mg

LITTLE FIG & ALMOND CAKES

Little fig & almond cakes image

A super-quick cupcake recipe for an 'anytime' sponge - they go as well with a cup of morning coffee as they do with a scoop of ice cream for dessert

Provided by Good Food team

Categories Afternoon tea, Dessert, Snack

Time 1h

Yield Makes 10

Number Of Ingredients 9

Ingredients

175g self-raising flour
175g butter , softened
175g golden caster sugar
175g ground almond
1 tbsp rosewater
3 large eggs
5 ripe figs
handful flaked almonds
icing sugar , to serve (optional)

Steps:

Heat oven to 180C/160C fan/gas 4. Line 10 holes of a muffin tin with muffin cases. Tip the flour, butter, caster sugar, ground almonds, rose water and eggs into a food processor and blitz until completely combined, scraping down the side and blitzing again if you need to.
Divide the batter between the muffin cases, then halve the figs through the stalks and finely slice each half. Fan a sliced fig half over each and press down gently. Scatter over the flaked almonds, then bake the cakes for 40 mins until puffed up and golden. Remove from the tin and leave to cool on a wire rack. Serve dusted with icing sugar, if you like.

Nutrition Facts : Calories 414 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

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