Fig and Almond Cake from Portugal

Fig season is still in full swing. No more jam today.

This is a cake that combines a 50:50 flour and almond dough with toasted almond slices in. The quarteted figs were just set on top and sink in the dough while baking.

Recipe:

8-10 figs

100 g flour

100 g almond flour

Pinch of salt

2 tsp baking powder

3 eggs

125 g butter + butter for the baking dish

100 g sugar

50 g dry toasted almond slices

5 drops bitter almond ectract

2 tsp honey

Preheat the oven 200 C.

Use a 26 cm loose bottom baking dish. Butter it.

Beat sugar and butter creamy, add the eggs one after the other beating in between.

Mix the dry ingredients and add them. Do not overmix the dough. Add the toasted almonds and fill it in the dish.

Quarter the figs and take off the top. Set them skin down on the dough.

Bake for 35 to 40 min. After it comes out of the oven, brush it with honey and let it cool down.