Get your hands on some fresh figs this week while you still can because they are the stars of this easy weeknight cake! (We just saw figs still at Whole Foods in Memphis this past Sunday for $4.99/pound for all 3 different kinds.) Seriously, this is so easy that you can make an actual cake when you get home and still have time to watch a little escapist TV, like maybe at 6:30, before dinner. This recipe was used as a basis for ours below, but we got creative since one of us is avoiding white flour and the other was too lazy to go to the store for any of the called-for ingredients.
Fig + Almond Cake
10-15 fresh figs (stems removed and halved)
1/2 cup rosé wine
1/4 cup cane sugar
pinch of sea salt
Simmer all 4 ingredients on medium heat. Stir often until mixture reduces and a syrup forms (about 20 minutes). Set aside to cool.
1/3 cup applesauce (like Whole Foods 365 brand)
2/3 cup almond flour
3 eggs (whites and yolks separated)
6 tablespoons sugar + 1 tablespoon
2 tablespoons butter (melted)
1 teaspoon vanilla
1/4 teaspoon almond extract
pinch of sea salt
1 tablespoon butter (melted)
1/2 cup sliced almonds (for garnish; toasted in microwave for 1 1/2 minutes)
1 tablespoon powdered sugar (for garnish; like Whole Foods 365 brand)
Preheat oven to 350 degrees. Whisk the applesauce, almond flour, egg yolks, and 3 tablespoons of sugar together; mix well. Stir in butter, vanilla and almond extracts, and sea salt. Whip egg whites into meringue and add 3 tablespoons sugar. Gently fold whites into yolk mixture until combined and all one color. Brush a soufflé dish or casserole dish with butter and sprinkle in sugar. Turn dish to allow sugar to coat it. Pour in cake batter. Drop in figs and syrup at even-ish intervals. Bake for 45 minutes or until top is lightly browned and a knife inserted into the middle comes out clean. Let it cool for a few minutes and then sprinkle with powdered sugar and toasted almonds before serving.