Torta di Mandorle e Fichi (Almond and Fig Cake)

This Almond and Fig Cake is a delicious taste of the Mediterranean culinary culture, inspired by the region’s simple, naturally wholesome ingredients. Fragrant almonds and sweet, juicy figs come together to create a moist and beautifully rustic cake, perfect for enjoying with coffee or tea.

Naturally gluten-free and lactose-free, this cake is a wonderful choice for those with dietary restrictions without compromising on flavour. Its delicate sweetness and Mediterranean character make it an inviting dessert for any occasion.

I especially love making this cake at the end of summer, when fresh figs are at their best and in season, from August through September.

TORTA DI MANDORLE E FICHI (ALMOND AND FIG CAKE)

Total preparation time: 1 hour                       Baking time: 40-45 minutes                   Servings: 8

INGREDIENTS

180 g (1 scarce cup) sugar
5 medium eggs separated
1 pinch of salt
300 g (11 oz) ground almonds (blanched, peeled, lightly toasted)
1 teaspoon vanilla extract
½ teaspoon baking powder
2 tablespoons corn starch or potato starch
450/500 g (1 pound) fresh figs, cut in half

DIRECTIONS

1. Preheat the oven to 160°C (320°F) and set oven rack to middle position. Line the bottom of a spring form pan (24 cm, about in) with parchment paper. Grease and flour the sides of baking pan with coconut oil and flour.
2. Beat the sugar and egg yolks with an electric mixer until pale and creamy.
3. Add the ground almonds, salt, baking powder and starch to the egg mixture. Mix well.
5. Beat the egg whites until stiff, then fold gently into the almond mixture with a spatula.
6. Pour the cake batter into the pan and place the figs on top of the batter, covering the entire surface. You can either use purple or green figs, depending on your preference. Purple figs are sweeter and richer in flavor than green ones.
7. Bake for 40-45 minutes. Cool on a cooling rack, then remove from the pan and place on a serving plate- Paola