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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Fresh figs, almonds make this a wonderfully sweet and rich cake. No frosting needed. If you want you can dust with powdered sugar. Ingredients:
2 1/2 cups all-purpose flour |
1 cup whole toasted almond |
1 1/2 teaspoons baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 1/4 cups granulated sugar |
1/2 cup vegetable oil |
2 large eggs |
1/2 teaspoon vanilla |
1/2 teaspoon almond extract |
1/2 cup fresh orange juice |
1 cup finely chopped fresh fig |
Directions:
1. Grease and flour a 9-inch Bundt pan.
2. In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
3. Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
4. In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
5. Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.
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