This Thermomix® recipe for Fig-Almond-Cake is ready in 1 h 10 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This fig almond cake is a poem! I especially like to bake it in the fall when figs are in season. The combination of juicy figs and the fine almond flavor is simply unbeatable. The cake is not too sweet and goes perfectly with afternoon coffee or as a dessert. It can also be prepared well in advance and stays fresh for a few days. An absolute must for all fig lovers! If you like, you can add some lemon zest to the dough.

Ingredients (11 ingredients)

200 g Butter
Flour
180 g Cane sugar
1 Pck. Bourbon vanilla sugar
4 piece Eggs (size M)
150 g Wheat flour (Type 405)
1 tsp Baking powder
75 g Almonds (ground)
1 Prise(n) Salt
10 piece Figs (fresh)
1 tbsp Powdered sugar

Preparation (12 steps)

Preheat oven and prepare pan

Preheat the oven to 180 °C top and bottom heat. Grease a springform pan (20 cm diameter) with some butter and dust with flour.

Mix sugar and vanilla sugar

Thermomix® Setting

10 sec/Speed 10

Put 180 g cane sugar and 1 pack Bourbon vanilla sugar into the mixing bowl and pulverize for 10 sec/speed 10.

Add eggs and butter

Thermomix® Setting

3 min/Speed 4

Add 200 g butter in pieces and 4 eggs (size M) and beat for 3 min/speed 4 until fluffy.

180

Prepare flour mixture

Mix 150 g wheat flour (Type 405), 1 tsp baking powder, 75 g ground almonds and 1 pinch of salt in a separate bowl.

Stir in flour mixture

Thermomix® Setting

30 sec/Speed 3

Gradually add the flour mixture to the mixing bowl and stir in for 30 sec/speed 3. If necessary, use the spatula to push down from the edge.

Pour batter into pan

Pour the dough into the prepared springform pan and smooth it out.

Prepare figs

Wash 10 fresh figs, dry them and cut off the stem base. Then halve the figs crosswise. Cut a slice about 0.5 cm thick from each fig half and set aside.