Almond and Fig Torte

 

Fresh figs are months away here in New Jersey , but this cake makes use of dried figs, readily available any time of year. My dad's wife made this cake years ago and gave me the recipe, one she got from her local newspaper, but it's attributed to chef Al Paris, of Philadelphia's (now closed) Heirloom and Paris Bistro restaurants. With almond paste as one of its ingredients, the fragrance alone is inviting. The flavor is every bit as delicious as the smell that will permeate your kitchen while in the oven, and the texture is dense and moist.  The recipe calls for dried figs, but once fresh fig season arrives, this would be delicious with those as well.

Almond and Fig Torte

printable recipe here

Ingredients:

4 ounces unsalted butter, softened, plus more for greasing the pan

3/4 c. sugar

12 ounces almond paste

4 eggs

1 T. vanilla extract

1 t. baking powder

1/2 cup almond flour, sifted

1 cup dried black mission figs, stemmed, halved, and soaked in hot water

1/2 cup pine nuts

Directions:

Preheat oven to 325 degrees F.

Grease a 10-inch springform pan with butter.

Add the remaining butter and sugar to the bowl of a standing mixer.

With the paddle attachment, cream until fluffy.

Add the almond paste, eggs, and vanilla and mix until incorporated.

Add the baking powder and almond flour and mix until incorporated.

Pour batter into prepared pan.

Drain the figs and then arrange them cut-side up on top.

Sprinkle the pine nuts over the figs. Bake for 40 to 50 minutes or until the edges of the cake are browned and the center is set. (

The cake will be dense and soft, with the texture of almond paste.)

Turn the oven off, crack the door of the oven, and let the cake rest in the oven for 20 minutes more. Slice and serve.