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
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
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