Easy Dessert

Alison Roman's almond cake with figs

Name: Alison Roman's almond cake with figs recipe
Yield: 1 23cm cake
Ingredients: Softened butter, for the cake tin; Caster sugar, for the cake tin; 145g plain flour; 60g almond or hazelnut flour; 1 tsp baking powder; 170g unsalted butter, at room temperature; 160g caster sugar, plus 1 1/2 tbs extra; 1/2 vanilla bean, split lengthways; 2 large eggs; 80g Greek-style yoghurt or sour cream; 450g fresh figs, halved or quartered if large (or rhubarb, cut into 5cm pieces; or pears, cored and quartered lengthways)

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1 23cm cake

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by Alison Roman

WRITER

May 16, 2023

“Is this a cake or a tart? Yes, you’re baking it in a tart tin, but I think the blurred distinction has more to do with the way the outside of this cake gets so crunchy and golden, almost like it has a crust, while the inside stays rich, almost gooey. The almond flour keeps it moist, dense and delightfully nutty, while the figs provide jamminess without juiciness.” – Alison Roman

Softened butter, for the cake tin
Caster sugar, for the cake tin
145g plain flour
60g almond or hazelnut flour
1 tsp baking powder
170g unsalted butter, at room temperature
160g caster sugar, plus 1 1/2 tbs extra
1/2 vanilla bean, split lengthways
2 large eggs
80g Greek-style yoghurt or sour cream
450g fresh figs, halved or quartered if large (or rhubarb, cut into 5cm pieces; or pears, cored and quartered lengthways)

Method

1.

Preheat oven to 180°C/160°C fan-forced. Butter a 23cm tart tin with a removable base and sprinkle with sugar, tapping out the excess. (Alternatively, line a 23cm cake tin with a round of baking paper, then butter and sugar the paper.)
2.

In a medium bowl, whisk together plain flour, almond or hazelnut flour, baking powder and 3/4 tsp fine salt. In a stand mixer fitted with the paddle attachment (or using a large bowl and an electric handheld mixer), beat the butter and 160g of caster sugar on high speed for about 4 minutes until super light and fluffy.
3.

Scrape in the seeds from the vanilla bean (saving the pod for another use; drop it in some vodka to infuse for your espresso martinis) and beat to blend. Add the eggs, one at a time, beating on high for about 4 minutes until extremely pale and fluffy. Reduce the mixer speed to low and gradually add the flour mixture, then the yoghurt. Beat, scraping down the side of the bowl as needed, just to combine; the batter will be thick.
4.

Fold in about half the figs. Scrape the batter into the cake tin. Arrange the remaining figs over top, then sprinkle with the extra 1 1/2 tbs sugar.
5.

Place the tart tin on a large baking tray (to make it easier to remove from the oven). Bake for 65-75 minutes, rotating the tin front to back once, until the cake is deeply golden brown and the figs on top are soft and beginning to brown.
6.

Let the cake cool on a wire rack before removing it from the pan.