Fig & Almond Bundt Cake
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
8-10
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
- Grease and flour a 9-inch Bundt pan.
- 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.
- Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very easy to make, unusual flavour, my wife loves it.<br/>We have more figs and oranges in the garden than we can eat,( I only wish my mangos' were as productive). This is one way of using them. I think that this cake will freeze well. A whole cake is too much for my wife in one go. Being diabetic I can't eat it; just cook it. Thanks Rita, another of your super recipes saved for the future.
-
I just made this recipe with some fresh figs I scored last week - it smells amazing, we'll eat it at holiday brunch tomorrow...<br/>And here's a bit of information: 1 cup of whole almonds is the equivalent of 1 1/2 cups of almond meal (available at Trader Joes) which is what I used. 1 cup of chopped figs is about 7 plump ones. PEEL (they were green on the outside, not black) before you chop or puree them! I used a hand blender and pureed the figs, as they were extremely soft. I made a couple of slight changes: I used half butter, half oil, I was heavy-handed with the vanilla and the cinnamon but only a bit and I used half unbleached and half white whole wheat flour. <br/>This may be the second time I have used a bundt pan in my life - be sure to grease and flour well. I followed baking and cooling directions to the letter, and this baby slid right out onto the cooling rack. <br/><br/>I will be back to let you know how everyone liked it!
-
Taste-wise, it is a very good cake. I couldn't get fresh figs so I bought dried figs and soaked them in Frangelico to soften them up. I was a little disappointed that it didn't rise more, considering that all of the ingredients I used were fresh. August 20, 2007 - I made the cake again using fresh figs and instead of my Bundt pan, used my regular tube pan, which holds a smaller volume. What a difference in results. The cake rose beautifully and tasted so much better than on my previous attempt. Fresh figs are definitely the way to go.
see 5 more reviews
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey