FIG & ALMOND BUNDT CAKE
Fresh figs, almonds make this a wonderfully sweet and rich cake. No frosting needed. If you want you can dust with powdered sugar.
Provided by Rita1652
Categories Breads
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 513.4, Fat 24.2, SaturatedFat 2.9, Cholesterol 46.5, Sodium 160.3, Carbohydrate 66.8, Fiber 3, Sugar 33.6, Protein 9.3
FIG AND ALMOND TART
Provided by Giada De Laurentiis
Categories dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor. Pulse until blended. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, gradually add the water until moist clumps form. Turn the mixture out onto a work surface and form into a ball. Flatten the dough into a disk and wrap in plastic wrap. Chill the dough for 1 hour.
- In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey. Blend until smooth.
- Position an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- On a large sheet of parchment paper, roll out the dough into an 11-inch circle. Transfer the dough to a large, heavy baking sheet. Spread the almond filling over the dough, leaving a 2-inch border. Arrange the figs on top of the almond filling. Spoon the jam over the figs. Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
- Bake the tart until the crust is golden, about 40 minutes. Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment. Transfer the tart to a platter and serve.
- Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes. Let the mixture cool completely. Strain before using.
GLAZED ALMOND BUNDT CAKE
A delicious Bundt cake using ground almonds, sliced almonds, and almond extract.
Provided by AARONSMOM
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
- In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 52.1 g, Cholesterol 78.5 mg, Fat 17.5 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 8.3 g, Sodium 225.2 mg, Sugar 35.8 g
FIG AND ALMOND CAKE
Figs are baked into an almond batter for this rustic cake to have with coffee or tea. With figs, ripeness is everything. A ripe fig (the object of your desire) is soft, yielding, beginning to crack, nearly wrinkled. When you cut into it, the flesh is bright and juicy and the taste is ethereal.
Provided by David Tanis
Categories dessert
Time 1h
Yield 1 9-inch cake
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
- In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
- Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.
FANTASTIC SPICY FIG BUNDT CAKE
I was lucky enough to taste this fantastic cake at my friend's home, and just recently received the recipe from her, this cake is beyond any words, you just have to try it and see for yourself!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Grease and flour a 10-inch bundt pan.
- In a medium bowl, cream the butter and brown sugar together with an electric mixer.
- Add in eggs, corn syrup, sour cream, orange juice and lemon juice, mix well to combine; set aside.
- Sift together the flour, baking powder, cinnamon, allspice, nutmeg and cloves.
- Add to the butter mixture; mix well to combine.
- Stir in the chopped figs and walnuts.
- Evenly place the sliced figs on the bottom of the bundt pan.
- Pour the batter over the figs.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan, and cool completely on a wire rack.
Nutrition Facts : Calories 847.4, Fat 27.5, SaturatedFat 12.4, Cholesterol 122.5, Sodium 349.2, Carbohydrate 145.2, Fiber 5.8, Sugar 77.1, Protein 12.2
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