Ingredients with Measurements:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup chopped sandpaper figs
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
3. In a separate mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
5. Fold in the chopped sandpaper figs and sliced almonds.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 290
Fat: 18g
Carbohydrates: 27g
Protein: 6g
Sodium: 200mg
Sugar: 17g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- All-purpose flour can be substituted with gluten-free flour.
- Sandpaper figs can be substituted with dried figs or fresh figs.
Variations:
- Add a teaspoon of cinnamon to the batter for a warm and spicy flavor.
- Top the cake with a cream cheese frosting for a decadent dessert.
- Add a tablespoon of orange zest to the batter for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Toast the sliced almonds before adding them to the batter for a nuttier flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated oven at 350°F for 5-10 minutes, or until warmed through.
Presentation ideas:
Dust the top of the cake with powdered sugar before serving for a simple and elegant presentation.
Garnishes:
Top the cake with fresh figs and sliced almonds for a beautiful and delicious garnish.
Pairings:
Serve the cake with a cup of hot tea or coffee for a cozy and comforting treat.
Suggested side dishes:
Pair the cake with a fresh fruit salad or a scoop of vanilla ice cream for a delicious dessert.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too wet, try adding a tablespoon of flour to the batter.
Food safety advice:
Make sure to wash the sandpaper figs thoroughly before chopping them.
Food history:
Sandpaper figs are native to Australia and are named for their rough texture. They are often used in desserts and baked goods for their sweet and slightly tangy flavor.
Flavor profiles:
The sandpaper fig and almond cake has a nutty and slightly sweet flavor with a hint of tanginess from the figs.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat with a cup of coffee or tea.
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