Fresh Fig Cake
Servings: 8 servings
Ingredients
- Shortening
Cake
- 6 medium ripe figs stems removed and sliced in half
- 4 Tbs vegetable oil
- 4 large eggs lightly beaten
- 1/2 cup granulated sugar + 2 tsp divided
- 1 tsp almond extract
- 1/2 cup gluten-free flour
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
Whipped Cream
- 1 cup heavy cream
- 1 Tbs confectioner’s sugar
Instructions
- Arrange a rack in the middle of the oven and heat to 375 degrees. Grease a 9-inch round deep baking dish with shortening.
- In a small bowl mix together gluten-free flour, almond flour, baking powder, cinnamon, and salt.
- In a medium size bowl, mix together the vegetable oil, eggs, sugar, and almond extract.
- Stir the dry ingredients into the batter until well combined.
- Pour the batter into the baking dish.
- Arrange the figs on top of the batter. Sprinkle 2 teaspoons of sugar over the top.
- Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Place on a wire rack to cool.
- In a bowl add the heavy cream and confectioner’s sugar. Use a hand mixer and beat until stiff peaks form.
- Slice the cake, top with whipped cream and serve.
Notes
Be sure to read the ingredients for gluten-free.
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