Cake with fresh figs & almonds


For a mold of 20 cm in diameter:


150 gr of almond powder
1 tbsp of cornstarch
40 gr of butter + for the mold
80 gr of sugar
2 eggs
1 ½ tsp of Amaretto (or rum or orange blossom)
6 figs (+ depending on their size)
15 gr of slivered almonds
1 tbsp of honey (or sugar)


Preheat the oven to 180 ° C.
Mix the almond powder and the starch.
To melt the butter. Let cool.
In a container, beat the eggs and sugar until the mixture turns white. Add the butter and then the Amaretto, mixing well. Stir in the almond/starch powder.
Pour the preparation into a buttered pan.
Cut the figs in 2. Place the half-figs on the surface of the cake. For the center of the cake, cut them into quarters.
Drizzle with honey and sprinkle with the slivered almonds, slightly crushed to break them.
Bake for around 30 minutes.

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