I like this almond cake recipe because it’s simple and easy to realize. The result is a particularly moist cake, with a nice almond flavor, that pairs well with fruits.
I chose this time to add a subtile touch of star anise to the cake to create an amazing combination with the fresh figs and the roasted walnuts.
I think it’s worth mentioning it’s gluten free.
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This cake is made of:
- an almond cake batter with fresh figs and roasted walnut
- a homemade figs confit
Almond cake batter
You can prepare the batter in advance, pour it in the mould and freeze it for a few weeks. It can as well be frozen once cooked, but for a few days only, otherwise the taste will be affected.
Almond cake batter
You can prepare the batter in advance, pour it in the mould and freeze it for a few weeks. It can as well be frozen once cooked, but for a few days only, otherwise the taste will be affected.
Equipment
- Scale
- Stand mixer with flat beater
- Round cake pan (approx. 24cm diameter)
- Basting brush
- Cooling rack
Ingredients
- 145 g Whole almond powder
- 50 g Cassonade sugar French unrefined cane brown sugar
- 100 g White sugar
- 2 g Baking powder
- 20 g Cornflour
- 2 g Star anise Grounded
- 90 g Eggs Less than 2 eggs
- 40 g Egg yolks Approx. 2 yolks
- 125 g Thick fresh cream Creme fraiche epaisse in French
- 100 g Fresh figs Approx. 3 small pieces
- 30 g Raw walnuts
Instructions
- Preheat the oven at 150°C.
- Roast the walnuts for 10 minutes.
- Increase the oven temperature to 170°C.
- Grease the pan with soft butter (use the brush). Place it in the fridge for 10 minutes. Flour the pan and remove the excess flour.
- Place the almonds powder, the cassonade sugar, the white sugar, the baking powder, the star anise and the cornflour in the bowl of the stand mixer equipped with the flar beater.
- Add the eggs in two times and beat slowly to incorporate them to the mixture.
- Add the egg yolks in two times and beat slowly to incorporate them to the mixture.
- Add the fresh cream and beat slowly until the mixture is smooth and homogeneous.
- Add the figs cut into small slices and the chopped walnuts.
- Pour in the pan and bake for 25 minutes (check the doneness with a toothpick it has to come out clean).
- Let it cool down on a cooling rack for at least 30 minutes before unmolding it.
Notes
Fresh figs confit
I know we can be tempted to use a ready made figs preserve, but believe me, this is much tastier and most importantly less concentrated in sugar. It’s recommended to prepare this confit a few hours in advance and let it set in the refrigerator. You can also prepare it whenever you find nice figs, store it in a sealed jar and freeze it for a few weeks.
Equipment
- Scale
- Saucepan
- Whisk
- Mixing bowl
- Cling wrap
Ingredients
- 100 g Fresh figs Approx. 3 pieces
- 10 g Acacia honey
- 5 g Cassonade sugar French unrefined brown sugar
- 1 g Pectin NH
- 5 g Lemon juice
- 1 pinch Grounded star anise Optional
Instructions
- Cut each fig into 4 pieces.
- Place them in the saucepan with the honey on medium heat and cook for 10 minutes.
- Mix the sugar and the pectin. Add them to the figs and stir with a whisk.
- Continue cooking for 10 minutes and stir from time to time.
- Add the lemon juice and stir.
- Optional: you can blend it using a hand bleder.
- Pour into a bowl, cover with a cling wrap and let it set in the refrigerator for at least 1 hour.
Notes
Montage
Once the cake is cold, spread evenly the figs confit on the surface. Decorate with fresh figs and roasted walnuts.
Bon appétit!