I have previously written about my enjoyment of figs, so I got a little excited when I found some at the farmers market recently - so excited that I ended up with more than I really needed.
Of course, in all my wisdom I didn’t realise that until what was left of those beautiful, plump figs were teetering on the edge of no return.
I had to use them immediately, or face the unbearable task of ditching them.
“We’ll have to have dessert tonight, I need to use these figs,” I said to Mr Everyday Baker.
Needless to say, he wasn’t exactly devastated by that prospect.
I then faced the next first world dilemma, as I relish in a good, saucy pudding but Mr Everyday Baker isn’t such a big fan and is more of a cake or crumble kind of guy (it’s okay, I’m sure we’ll work through it).
The result of some brainstorming and recipe combining had us both on the same dessert team.
I suggest you also join the team, it’s a real winner.
Almond Fig Dessert Cake
1 cup almond meal
¼ cup raw caster sugar
¼ cup wholemeal plain flour
1 teaspoon baking powder
½ teaspoon vanilla extract
½ cup butter, melted and cooled
6-8 fresh figs, cut into halves and stems removed
Pre-heat oven to 190 degrees Celsius and lightly grease a 22cm fluted tin.
Combine all dry ingredients in a bowl and whisk together. In another bowl, whisk eggs, butter and vanilla, before adding the dry ingredients and stirring until just combined.
Pour into prepared tin and smooth top, before arranging figs on top. Sprinkle with extra sugar if desired.
Bake for 30 minutes.
Serve warm or cool, with a good dollop of cream or natural yoghurt.