Figs are in the peak of their season right now and there are so many delicious ways to enjoy them – a great addition to cheeseboards, drizzled with honey, wrapped in prosciutto and roasted, or simply straight from the market. I love to top this almond meal cake with whipped mascarpone with tiger stripe or black mission figs. When shopping for ripe figs, look for figs that are slightly tender to the touch and smell sweet and fragrant. If you can’t get your hands on ripe figs, swap them for another in-season fruit. I often make this cake and top it with fresh summer strawberries, peaches, or plums, or in the winter – roasted pears. If it’s cooler outside, adding warm spices like nutmeg, cardamom, and cinnamon to the cake mixture would be delicious.
Almond Meal Cake with Whipped Mascarpone + Figs
Ingredients
- Cake:
- 3 Eggs
- 1 Tablespoon vanilla extract
- ¾ cup Greek Yogurt
- 3 Tablespoons unsalted butter melted and cooled
- ¼ Cup honey
- 2 Cups almond meal
- ½ cup whole wheat flour
- ⅓ cup sugar
- Pinch of nutmeg Optional
- 1 Teaspoon baking soda
- ½ Teaspoon baking powder
- ¾ teaspoon salt
- Whipped Topping:
- 1 Cup heavy cream
- 1 Tablespoon sugar
- ½ Tablespoon vanilla extract
- ½ cup mascarpone cheese
- Zest of ½ lemon
- Pinch of salt
- 4 or 5 ripe figs quartered
- Optional: handful of pistachios roughly chopped, drizzle of honey
Instructions
- Preheat the oven to 325*.
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In one bowl, whisk eggs, and then add in vanilla, yogurt, honey, and cooled melted butter - whisk again. In another bowl, mix the almond meal, whole wheat flour, sugar, baking soda, baking powder, and salt (and optional - pinch of nutmeg and/or cinnamon).
- Mix wet ingredients with dry ingredients and pour into cake pan.
- Bake for about 25 minutes or until golden brown - until a knife inserted into the center of the cake comes out clean. Set aside to cool completely, and place onto a cooling rack.
- While the cake is cooling, whip the cream until it begins to thicken (I used my kitchen aid standing mixer - a handheld mixer would work great, too), then add in the sugar, vanilla, and lemon zest and beat until fluffy. Beat in the mascarpone and a pinch of salt.
- Once the cake has cooled, top it with the lemon mascarpone whipped cream, sliced figs. Optional: handful of chopped pistachios and a generous drizzle of honey. Bon appetit!
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