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Categories:Viewed: 42 - Published at: 9 years ago
Ingredients
- 1-1/2 pound Fresh Figs, Split In Half Lengthwise
- 1/4 cups Honey
- 1/4 cups Brown Sugar
- 1/2 cups Fine Cornmeal
- 1/2 cups Cake Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoons Kosher Salt
- 1 stick Butter
- 1/4 cups Almond Paste
- 1/2 cups Powdered Sugar
- 1/4 teaspoons Vanilla Extract
- 1/4 teaspoons Almond Extract
- 2 whole Eggs
- 4 whole Egg Yolks
- 1/4 cups Plain Greek Yogurt (or Sour Cream)
Method
- Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick spray and lay down a parchment round on the bottom on the pan.
- Wash and slice figs in half, lengthwise. Remove any woody stems. Place sliced figs, cut side down, in the pan. Drizzle honey and sprinkle brown sugar on top of the figs.
- Sift dry ingredients together. Set aside.
- Cream butter and almond paste together on high to eliminate any lumps, about 5 minutes. Reduce speed to low and slowly add powdered sugar. Mix until light and fluffy.
- Raise speed to high and add vanilla and almond extracts, whole eggs and egg yolks, 1 at a time. Mix until well combined.
- Reduce speed to medium and add yogurt and dry ingredients in alternating batches. Mix until just incorporated. Do not over-mix.
- Pour the batter over the figs and smooth the surface with a spatula. Rap the pan on the counter to release any air bubbles. Bake on a sheet tray in the lower third of the oven for 35 minutes, or until the cake is golden and pulls away from the sides of the pan. Transfer pan to a wire rack and let cool.
- Unlatch the springform pan and remove the sides. Place serving plate, upside down, on top of the cake.
- Invert the cake so the base of the pan is on top and the plate is on the bottom. Remove from pan base and peel away parchment paper. Dust with powdered sugar.
- Serve with fresh figs, whipped cream, or ice cream.
