Fig & Almond Crumble Cake : Sweet Tooth Temptations

Fig & Almond Crumble Cake : Sweet Tooth Temptations…

The fig and almond crumble cake is a delicious dessert that can be prepared quickly. Finally, my little fig tree has started to gift me, as it does every year, with delightful fruits. I use some of them to prepare FIG JAM for the winter, and the remaining ones I use for cakes, small desserts, or savoury bruschetta.

Fig and Almond Crumble Cake Ingredients:

For the Dough:

• 200g (1 2/3 cups) plain/all-purpose flour
• 100g (1 cup) ground almonds/almond flour
• 100g (1/2 cup) caster/granulated sugar
• 120g (1/2 cup or 1 stick) unsalted butter
• 1 large egg
• 1 tsp baking powder
• 1 pinch of salt

For the Filling:

• 6 ripe figs
• 30g (2 tbsp) caster/granulated sugar
• 20g (1 tbsp) honey
• 15g (2 tbsp) breadcrumbs
• 10g (2 tsp) lemon juice
• 1 tsp ground cinnamon

For Decoration:

• Icing/powdered sugar, for dusting
• Flaked/sliced almonds, for sprinkling

How to make Fig & Almond Crumble Cake

1. FILLING: First we will prepare the filling. Take a bowl and put inside it the peeled and chopped figs. Then combine the sugar, breadcrumbs, cinnamon, honey and lemon juice.
2. Mix with a fork and then mash everything together. You have to get a well-blended mixture. If there are larger pieces, it doesn’t matter; this is fine too. Keep aside.
3. BAKING : Blend the sugar together with the almonds and make a kind of flour. Then pour into a large bowl.
4. Then add the flour, baking powder and salt. Mix with a spoon and add the butter and egg. Knead the dough with your hands until it is crumbly.
5. HOW TO MAKE THE CAKE: Take the baking pan and line the bottom with baking paper. Pour half of the dough inside and compact it slightly with your hands. Now add the filling, level it well with the help of a spoon.
6. Pour over the filling the rest of the dough, trying to cover the surface evenly. In this case do not compact the dough as you did for the base.
7. Add some almonds (whole or slivered) and bake in a hot oven at 180 degrees, static, for 45 minutes. Once cooled sprinkle the cake with powdered sugar.

Bon Appétit!