Have a weeknight dinner party and looking for a simple summery dessert? Look no further than this easy, make-ahead fig and almond cake from the New York Times.
It’s beautiful, delicious, and makes use of the full ripeness of seasonal figs. Full of fruit, nuts, and healthy honey, it makes a great breakfast the next day, too! We recommend using Macadamia Nut Blossom Honey to complement the nuttiness from the generous amount of almonds the recipe calls for.
Fig, Almond, and Macadamia Blossom Honey CakeIngredients:
- 4 Tbsp butter, plus more for greasing
- 1 cup raw almonds
- 2 Tbsp sugar, plus more for sprinkling
- 1/4 cup whole wheat pastry flour
- 1/2 tsp baking powder
- 1/8 tsp cinnamon
- 1/8 tsp salt
- 3 eggs, beaten
- 3 Tbsp Macadamia Nut Blossom honey
- 12 to 14 ripe figs
- Heat the oven to 375°F and grease a tart or pie pan. Put almonds and sugar in the food processor and grind to a coarse powder. Add flour, baking powder, salt, and cinnamon; pulse to combine.
- In a medium bowl, beat together eggs, melted butter, and honey. Slowly whisk in the almond-flour mixture until just mixed. Pour batter into pan.
- Remove the stem from each fig and cut in half, width-wise. Place figs cut-sides up in the batter. Sprinkle with sugar and bake for about 30 minutes. Let cool before serving.