Oh, figs, glorious figs!
It’s been a while since my last article. Pretty much I would say. I do not know if it is the right time, considering the current situation, but maybe it just gave me the opportunity to return. That would be the good part of the self quarantine :).
After such a long break, I honestly do not know where to start. We are talking about four years of absence, during which I did not stop cooking, but did not find the time to write. It’s been four beautiful, intense years, full of emotions and the joys that Little Miss Foodie (aka Nicole) has offered us, moments that some of you may have seen on Instagram if you happened to follow my
Now, because of the unpleasant events that occur in one way or another everywhere around the world, it seems that I have a little more time. Not very much, considering that I have a full time job and that for four weeks now I’ve been working from home, but enough to find a window to dedicate to myself.
I would like to know how you are and I really hope you are fine wherever you are. I hope that you, stay at home during this difficult time and that you try to organize your days so that you have time to do what you like. I do not want this to be an article that tells you what I think about COVID19 and how things are here. There are too many news about it and I do not want to be one of the thousands who give their opinion for free. But I can tell you that we try to follow the rules, to stay at home, work from home and enjoy the moments spent together.
The good part about this self quarantine is that I have more time to cook. I try to see the full part of the glass and take advantage of the fact that we are all home and I can cook more. Not to mention that I no longer have to eat at the company canteen. You should know that for about three years since I changed my job, at lunch I only eat salad :). Now things have changed, but I think it will cost me my weight. Especially since, to avoid getting out of the house, I make bread (for the joy of “the creature” – read “sourdough”, which is super happy that it is super used.)
But about my sourdough bread I’ll talk to you again in my quarantine journal. Now I’m going to tell you about one of my favorite cakes. Do you remember the Pear and Almond Frangipane Tart ? The one I propose you today is similar, but with figs.
- 125 g butter
- 225 g all purpose flour
- 2 tbs brown sugar
- 30 g ground almonds
- 1 egg
- a pinch of salt
- 125 g soft butter
- 125 g confectioners' sugar
- 125 g ground almonds (almond flour)
- 3 tbs all purpose flour
- 2 eggs
- 1 tbs amaretto
- 10 fresh figs
- honey
- almond flakes or ground almonds
- powdered sugar to dust
- Preheat oven to 180°C.
- In a large bowl mix together the flour with salt, sugar and ground almonds.
- Add the cold butter cut into pieces and incorporate it with your fingertips to the flour mixture.
- When the mixture turns into crumbs add the egg and mix until you get a soft dough.
- Give it a ball shape, wrap it with cling film and let it rest in the fridge 30' or so.
- Mix the butter and sugar until soft and fluffy, add the eggs, amaretto, ground almonds and flour. Beat it hard so everything is combined.
- Roll the dough out on the tin, add the almond filling, spreading it out evenly.
- Slice the figs and arrange symmetrically in the almond filling.
- Drizzle with honey.
- Add the almond flakes or the pieces of almonds.
- Bake in the preheated oven for 40' until the frangipane is golden and nicely puffed up.
- When cooked remove from the oven and let it cool in the tin for a while before carefully removing it.
- Dust with powdered sugar and serve.
It may be my weakness for figs or maybe for frangipani cream, but I tend to think it’s not just that. This cake is wonderful. The almond flour added to the dough gives a slightly friable consistency to the crust which becomes fine and not dull. I say this because very often it happens that the base of the pies is very thick and hard. The secret, little almond flour solves the problem if we are not very good at this type of dough.
If you tried the Pear and Almond Frangipane Tart, you have to know that this is very similar, or even better. I also tried to make it gluten free and it was very appreciated.
I hope I’ve tempted you and that you are gonna give it a try as soon as you have the opportunity.
Till then stay at home and stay safe!
Hugs from Milan,
Diana
xoxo
The tart looks splendid! Frangipane is always a favourite…but the star here is definitely those fresh figs. I can’t wait for our fig season arrive here.
Thank you so much, Angie! I am sure you’ll like it.
Buna! Ne bucuram ca ai inceput sa postezi iar!
Tine-o tot asa!
Multumesc!