ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM
Provided by Food Network
Time 40m
Yield 24 cupcakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
- In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time until, completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
- Sift together the cake flour, almond flour, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. Fold in the sliced almonds.
- Fill the cupcake liners two-thirds of the way and bake for 16 to 20 minutes. Use a toothpick to poke in the center of the cupcake and if it comes out clean then the cupcakes are done. Remove from the pan and place onto a tray to cool.
- Once the cupcakes are cooled, fill the center of the cupcakes with 1 tablespoon Fig Filling. Using a pastry bag and piping tip, frost the cupcakes with the Maple Buttercream. Pat the sides of the buttercream with the toasted almonds.
- Put all the ingredients into a blender and blend for 1 minute. Once blended, move the mixture into a microwave-safe bowl and microwave until thick, about 2 minutes. Mix well after microwaving.
- In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar and mix on medium speed for 3 minutes. Scrape down the bowl and pour in the non-dairy whipping cream. Mix on low speed until completely mixed. Add the remaining 4 cups powdered sugar. Fold in the maple syrup.
HONEY ROASTED FIG & ALMOND TART
Delicious, sweet and fruity pud, great served with cream or ice cream - make the case with bought pastry
Provided by Tom Kime
Categories Dessert, Dinner, Treat
Time 1h45m
Number Of Ingredients 8
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Roll out pastry on a lightly floured surface and use to line a shallow loose-bottomed 25cm flan tin. Make sure the pastry comes above the rim - it may shrink in baking and the filling could spill. Chill for 30 minutes.
- Meanwhile, cut the figs in half lengthways and sit them cut side up on a roasting tray. Mix the orange juice and honey in a bowl, pour over the figs and roast for 10-12 minutes until just soft. Drain off any juice into a saucepan and reserve.
- Prick the base of the chilled pastry case all over with a fork, then line with greaseproof paper and fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until the pastry is golden. Remove from the oven and reduce the temperature to fan 130C/conventional 150C/ gas 2. Leave the pastry case to cool slightly before filling.
- Cream butter and sugar in a food processor or with an electric beater until smooth and pale. Tip in the ground almonds and zest and whizz briefly to combine. Add egg yolks and 1 tbsp of the reserved fig juice and whizz again until smooth. Spread evenly over the pastry case.
- Gently press the figs cut side up into the almond mixture. Bake for 11⁄4 hours or until it's golden all over (don't worry if the centre still seems soft - a little gooeyness is good). Leave in the tin for 15 minutes, then remove sides and transfer on its base to a wire rack to cool.
- Before serving, take the tart off its base and transfer to a flat platter or board. If you have juice left from roasting the figs, bring it to the boil and simmer for 1-2 minutes until sticky and syrupy. Brush this over the figs and serve as soon as possible, while the syrup is still glossy on the figs (it will start to seep through into the filling if you leave it too long).
Nutrition Facts : Calories 758 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.75 milligram of sodium
ALMOND MUFFINS WITH GOOEY FIG CENTER
Provided by Melissa Perello
Categories Bread Milk/Cream Breakfast Brunch Bake Low Cal Fig Almond Healthy Honey Self San Francisco California Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Combine first 9 ingredients in a bowl. Puree figs in a food processor until smooth and scrape into a small saucepan. Place over low to medium heat, stirring constantly, until puree gently boils, about 5 to 10 minutes. Let cool, then refrigerate. Whisk egg, honey, milk and oil in a bowl. Incorporate into flour mixture and blend on low with a hand mixer. Line a muffin tin with paper cups; fill each halfway with batter. Add 1 tbsp fig puree to center of each cup, then cover with a small spoonful of batter. Sprinkle almonds on top. Bake until golden brown, 12 to 15 minutes.
GLAZED FIG & ALMOND TART
Even people who say they normally don't care for figs would enjoy this. The glazed fruit covers a smooth, luxurious filling of honey-sweetened cream cheese accented with lemon. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place almonds in a food processor; cover and pulse until ground. Add flour; pulse to combine. Set aside., In a large bowl, cream butter and sugar until light and fluffy; beat in egg yolks. Gradually add flour mixture and mix well. Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with removable bottom. Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine all ingredients for glazed figs; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until figs are tender. Uncover; cook an additional 5-10 minutes or until figs are glazed and 3 tablespoons liquid remains. Remove from the heat; cool completely. , For filling, in a small bowl, beat the cream cheese, honey and lemon zest until smooth; spread over crust. Arrange figs over filling; drizzle with remaining liquid. Serve immediately or cover and refrigerate until chilled. Just before serving, sprinkle with almonds and confectioners' sugar if desired.
Nutrition Facts :
ALMOND AND FIG FILLING
Make and share this Almond and Fig Filling recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Simmer first 8 ingredients for 8 minutes. Stir constantly. Add the almonds and vanilla.
Nutrition Facts : Calories 651.6, Fat 27.6, SaturatedFat 2.1, Sodium 197.2, Carbohydrate 94.7, Fiber 7.2, Sugar 76.3, Protein 13.2
More about "almond and fig filling recipes"
ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM …
From cookingchanneltv.com
Servings 24Calories 383 per servingTotal Time 40 mins
RECIPES | ALMONDANDFIG
From almondandfig.com
HOMEMADE FIG BARS RECIPE (GLUTEN-FREE!) - MAEBELLS
From maebells.com
OAT AND ALMOND FLOUR FIG BARS - KARLENE KARST
From karlenekarst.com
ALMOND AND OAT FIG TART RECIPE | THE GREAT AMERICAN RECIPE
From pbs.org
RECIPES | ALMONDANDFIG
From almondandfig.com
ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM – RECIPES …
From recipenet.org
ALMOND-FIG BREAKFAST BRAID - BAKE FROM SCRATCH
From bakefromscratch.com
FIGS WITH SPICED ALMOND FILLING FIGRECIPESCOUK (2.00 KB ...
From recipesmanuals.com
FRESH FIG AND ALMOND TART | CANADIAN LIVING
From canadianliving.com
ALMOND AND FIG FILLING RECIPE - WEBETUTORIAL
From webetutorial.com
RECIPE FOR ALMOND CAKE WITH FIG FILLING AND MAPLE BUTTERCREAM
13 RECIPES WITH ALMOND PASTE (DESSERTS AND MORE)
From insanelygoodrecipes.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #fruit #easy #european #holiday-event #nuts #stove-top #taste-mood #sweet #equipment #3-steps-or-less
You'll also love