Fresh Fig Torte

After getting an abundance of figs from a coworker, I decided to make a couple different desserts.  This one only required a handful of figs, and worked out perfectly.  The almond powder was a nice twist on the traditional all purpose flour.  Found the recipe on www.beyondtheplate.net.  Make sure you are equipped with a small scale!  This dessert was well received by people who like a less sweet dessert.  Maybe serve with tea after dinner. 

 

Fresh Fig Torte

• 2½ ounces/ 71 grams blanched almond meal
• 2½ ounces/ 71 grams all-purpose flour
• Dash of salt
• 1 teaspoon baking powder
• 1 stick/ 113 grams unsalted butter, softened
• 3 ounces/ 100 grams sugar
• 1 tablespoon light rum
• 2 large eggs
• About 4 to 5 ripe figs, sliced or quartered depending on your preference (see headnote)

1. Preheat the oven to 375F/ 200C. Line the base of a 9-inch springform pan with parchment paper, then tighten the springform ring to keep the parchment in place, trimming the excess.
2. Stir together the almond meal, flour, salt and baking powder. Set aside while you prepare the wet ingredients.
3. In the bowl of a stand mixer, beat the butter and sugar on medium speed until pale yellow and fluffy. Switch to the lowest speed setting then add the rum, the dry ingredients and the eggs. Return the speed to medium and beat for another 5 minutes until all the ingredients are incorporated.
4. Scrape the batter into the prepared springform pan, using your spatula to spread the mixture so that it evenly covers the base of the pan. Arrange the fig pieces atop the batter and bake for 45 minutes or until the top of the cake turns golden brown. A toothpick test should also come out clean.
5. Run a knife around the perimeter of the cake before unlocking the pan, then leave to cool for about 15 minutes before serving.