We have had a load of figs this year and the tree just keeps producing. It's fantastic. I don't enjoy fig jam, (seems like a jar of sweet seeds to me) so jam has not been an option. However, I do love figs in loads of other ways.
Marzipan Stuffed Chocolate Figs, Pedro Ximénez Infused Fig Truffles, Roasted Fig With Spicy Cacciatore Sausage Salad, Steamed Cray Tails with Prosciutto Mustard Butter and Caramelised Figs to name a few!
A cake was a no brainer...and I love almonds in that sticky frangipane way. So here it is. The Fig and Almond Frangipane Cake with rosemary and honey. SO good. It takes ages to cook but it is worth the end result. Hope you enjoy it every fig season...I will be.
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- 150 Grams Butter BUY
- 280 Grams Almonds blanched and roasted BUY
- 280 Grams Golden Caster Sugar BUY
- 50 Grams Cornflour or Cornstarch
- 5 Egg White
- 1 Teaspoon Vanilla Bean Paste BUY
- 1/2 Teaspoon Almond Extract
- 4-5 Figs fresh, cut in half
- 20 Grams Honey
- icing sugar, to dust
- fresh rosemary sprigs to garnish
Preheat oven to 170°C. Line the base of a 23cm springform pan with baking paper. Set aside.
Melt the butter in a small saucepan until is has turned a caramel colour and is very fragrant. Watch it closely as it can burn fast. You are making beurre noisette. Pour the butter out of the pan immediately as it will keep cooking with residual heat. Let the butter cool slightly.
Place roasted almonds into the Thermomix bowl and mill 7 sec/speed 10.
Add sugar and cornflour to the Thermomix bowl and mill 10 sec/speed 10. Set aside.
Place egg whites, vanilla and almond extract into the Thermomix bowl and combine 30 sec/speed 4. Return the almond mixture to the bowl. Put the Thermomix lid on.
Set the Thermomix to 30 sec/Interval and pour the browned butter into the bowl as it's mixing.
Pour mixture into prepared tin and place the halved figs, cut side up on top. Drizzle with honey.
Cover tin with foil and bake for 1 hour 40 minutes. Remove foil and turn oven up to 180°C and continue baking for 10 minutes, or until edges are caramelised.
Dust with icing sugar and garnish with rosemary leaves.
Serve with lashings of cream or creme fraiche.
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