Vimeo....12 Purple Figs

**zone5figger** · 07-31-2016, 08:00 AM

That looked tasty, Greg. Funny how artisticly messy the video was, gave my 7 yr old son some ideas....

**GregMartin** · 07-31-2016, 11:47 AM

Too funny Jesse....forgot to warn you to not let children watch! BTW, my son Ben has another batch of yeast working it's skills on some early season sumac-aid. He's going to make some later in the season as well to compare the two. Looking forward to providing my opinion on the batches (I think)

**Charlie** · 07-31-2016, 04:20 PM

I'm completely mesmerized

**Dave** · 07-31-2016, 04:52 PM

It looks like a video TyTy nursery would make

**Jaylyne** · 08-01-2016, 09:55 AM

Loves it

**Dave** · 08-01-2016, 08:38 PM

...

**GregMartin** · 08-02-2016, 05:48 AM

Careful Dave, after you take your first bite you might be overcome with the inspiration to make a video....and then we'll all see what your feet look like

**Dave** · 08-02-2016, 06:31 PM

wish me luck boys I'll be back in about an hour

**Dave** · 08-02-2016, 06:49 PM

**Dave** · 08-02-2016, 09:42 PM

Greg heres the finished result the video may be a little funny but the cake is not absolutely delicious it has a slight creme Brûlée taste and the flavor of almonds puts it over the top Excellent find Greg hats off to you!

One thing I want to point out in the recipe it says 200 degrees its suppose to be 400 degrees just in case

**GregMartin** · 08-02-2016, 09:47 PM

Hats off to you Dave...you made it and reported back to all of us! Thank you, thank you. Hopefully I can whip one up this weekend. Your taste description has amped up my excitement about this recipe.

**Dave** · 08-02-2016, 09:48 PM

Well just in case we messed up I had a back up plan This one is more like a cake and very delicious also if I had to pick between the two I think I would go with the custard the wife still can't make up her mind

Fig and Almond Cake
Posted By Deborah On October 7, 2013 @ 12:56 am In Cakes,Desserts,Recipes | 7 Comments
I am sad to say that I am getting very close to the end of my fresh figs. The two trees that I pick from are just about finished and I may have just one small bowl left to pick in a day or so if the heavy rain storm last night hasn’t already knocked them off the trees. I canned 8 jars of a fig and apple combination yesterday that I use to make tarts with so next season when we return to Umbria I’ll have my filling ready to make tarts for our farmhouse guests. After making my canned tart filling, I had 8 nice sized figs leftover (after I gobbled up 4 raw), so I decided to throw together this easy fig cake recipe.

This cake is a thin one, more like a crustless tart really, though it is very moist. The cake uses minimal white flour, and uses mostly almond meal for the batter which is something I am in favor of. I enjoyed a slice of this cake for breakfast, but it would also be great served with a dollop of whipped cream for dessert.

I originally made this recipe using Italian prune plums and found it delicious, but since the original New York Times recipe used fresh figs, I decided I wanted to try that version as well and it really is the perfect combination of figs and almonds. Since this cake is so moist, if not enjoyed the day it is made it is best stored covered in plastic wrap in the refrigerator.

Buon Appetito!
Deborah Mele 2013

Fig and Almond Cake
Yield: Serves 8Prep Time: 15 minsCook Time: 30 mins
Ingredients:
1Cup Almond Meal
1/4 Cup Sugar, Plus 2 Tablespoons
1/4 Cup All-purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Ground Cinnamon
Pinch of Salt
3 Eggs At Room Temperature, Lightly Beaten
4 Tablespoons Butter, Melted & Cooled
1/2 Teaspoon Almond Extract
8 Fresh Figs

Directions:
Preheat oven to 375 degrees F. and lightly grease a 9-inch fluted pan.
In one bowl, toss together the almond meal, sugar, all purpose flour, baking powder, cinnamon, and salt.
In another bowl, whisk together the eggs, butter, and almond extract.
Dump the dry ingredients into the wet, and whisk just until mixed.
Pour the batter into the prepared pan.
Remove the stem from each fig, then cut in half.
Arrange the figs cut side up over the batter, pushing the figs gently into the batter.
Sprinkle the remaining 2 tablespoons of sugar over the figs, then bake for about 30 minutes or until the cake is set in the center.
Cool to room temperature before serving.

Adapted from Fig and Almond Cake by Davide Tanis for The New York Times.

**GregMartin** · 08-02-2016, 09:52 PM

Dang Dave, that one looks great too. I feel bad for folks that don't cook. Thank you again.

**cjmach1973** · 08-03-2016, 02:26 PM

Something's missing..........where's the colored toes?

**cis4elk** · 08-03-2016, 07:02 PM

So, how long did you bake the figs with brown sugar before stuffing into the custard?

How do you think it would be with coconut flour instead of almond? My wife has and almond tolerance issue.

**cjmach1973** · 08-03-2016, 07:13 PM

I would think coconut might need a flavor added, like maybe vanilla

**Dave** · 08-03-2016, 07:45 PM

here they are after 10 minutes in the oven at 375 degrees

**cjmach1973** · 08-03-2016, 08:03 PM

Wait a minute! There's a half missing. Who took it?

**Dave** · 08-04-2016, 01:15 AM

...

**cis4elk** · 08-04-2016, 03:37 AM

Lol

**GregMartin** · 08-10-2016, 07:40 PM

Guys, I managed to find Dave's missing picture!

Attached Files

**GregMartin** · 08-10-2016, 07:41 PM

Wish me luck...I'm about to try the recipe with 12 white figs. (all I could find at the store...I'm not yet picking any of mine)

**SharonC** · 08-10-2016, 07:55 PM

Pretty funny video and great looking custard cake. I'm off tomorrow to Ocracoke for the fig fest. and fig cake bake off. I will let you know if I taste any outstanding cakes.

**Dave** · 08-10-2016, 08:48 PM

Greg