A soft, fragrant cake rich in fresh figs and almonds, prepared largely directly in the blender. It is simple to make and ideal for using seasonal figs, with a moist and delicate texture.
Put the almonds, sugar, and vanilla in a blender, then blend until very finely chopped.
Add the cleaned fresh figs and blend until smooth.
Add the eggs and vegetable oil, then blend briefly again to combine the ingredients.
By hand, incorporate the flour, baking powder, and salt using a spatula, without overworking the batter.
Butter and flour a loaf pan measuring approximately 25 × 15 × 10 cm, then pour in the batter.
Gently level the surface and bake in a preheated conventional oven at 170 °C for approximately 40 minutes on the middle rack.
Check for doneness by inserting a skewer into the thickest part: it should come out dry or with a few moist crumbs.
Let the cake cool slightly before removing it from the pan and serve it in slices.
Blender
Loaf pan
Store the fig and almond cake well covered at room temperature for 2 days or in the refrigerator for up to 4 days. Let it return to room temperature before serving.
Use ripe figs
Italia
