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Fig and Almond Cake by Ottolenghi
Preparazione
10 min
Cottura
45 min
 
Autore: Stefania Oliveri
Ingredients
  • • 250 g butter at room temperature
  • • 200 g sugar
  • • 4 eggs
  • • ½ tsp. vanilla extract
  • • 240 g almond meal/flour ground almonds*
  • • 130 g gf flour or 60 g brown rice flour, 30 g rice flour 30 g tapioca flour
  • • ¼ tsp. salt
  • • ⅓ tsp. ground cinnamon
  • • 130 g greek yoghurt
  • • about 10-12 figs quartered vertically into wedges
Istructions
  1. Preheat oven to 200C.
  2. In a bowl, beat the butter and the sugar with an electric mixer until light and pale and creamy.
  3. Add the eggs, one at a time, beating well between each egg till fully incorporated.
  4. Add the vanilla, almond meal, flours, salt and cinnamon. Beat until just incorporated.
  5. Add the yoghurt and mix until smooth. Do not overmix!
  6. Pour the batter into the prepared cake pan and smooth out the top.
  7. Arrange the fig slices on top of the batter in a circle, only very slightly immersed in the batter.
  8. Bake the cake in the oven for 15 minutes, then reduce the heat to 170C and continue baking for a further 35-40 minutes, until the cake is set and a toothpick inserted in the centre of the cake comes out clean.
  9. Remove the cake from the oven and allow to cool for at least 15-20 minutes before taking it out of the pan.
Note

Serve warm or at room temperature with thick greek yoghurt or Labneh, maybe a few extra slices of fresh figs, or just plain as it is. Store leftovers in the fridge in an airtight container for up to 3 days.

Adapted from recipe by Ottolenghi