Our dedication to seasonal fruit and ingredients might create some “repetition” but we also try to bring variety in our choices of recipes so that the same ingredients shines in different ways. This Fig, Almond and Lemon Cake is definitely another example of the great mariage of figs and almonds made even more fun with a little kick of lemon!! Best eaten cold, it will firm up int the fridge and will be extra yummy a la mode!! The recipe is from Cuisine et Vins de France.
10 fresh figs
2 organic lemons
150 ml heavy cream
300 g granulated sugar, plus 150 g for caramel
90 g all-purpose flour
1 tsp baking powder
Preheat oven to 350F. Heat 150g sugar in a small saucepan until it melts and takes on a nice amber color. Pour caramel into a 9-inch cake pan and tilt until caramel spreads and covers bottom of pan evenly. Wash and dry figs, cut them into thick slices and place them on top of caramel in a tight circle.
Mix eggs with remaining 300 g sugar. Zest and juice lemons and add zest and juice to the egg mixture. In a small bowl, mix flour, almond meal and baking powder, then add heavy cream.
Pour batter into the pan and bake for 1 hour to 1 h and 15 minutes. Wait fro 15 to 20 minutes after removing cake from the oven before turning it upside down onto a serving plate. Let it cool completely before serving with some vanilla ice-cream.
Enjoy this end-of-summer treat!!