Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, plum, fig and almond cake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Plum, fig and almond cake is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Plum, fig and almond cake is something which I have loved my entire life.

Figs are baked into an almond batter for this rustic cake to have with coffee or tea. Is it a tart or a cake - I'm opting for cake (I think). Anyway it has a lovely rich almondy base, a layer of sticky figs and then topped with fresh figs & plums. I love using these beautiful seasonal fruits and I think it pairs really well with almond - but then I love almond desserts so maybe I'm a bit biased?

To begin with this recipe, we have to first prepare a few ingredients. You can cook plum, fig and almond cake using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Plum, fig and almond cake:

1. Make ready ground almonds
2. Take unrefined golden caster sugar plus 50g for topping
3. Take plain flour
4. Take salt
5. Prepare large eggs
6. Take milk
7. Take almond extract
8. Take butter
9. Get plums
10. Take figs

With six big bruise-coloured plums and three plump figs lurking in the fruit bowl, the decision made itself. The cake uses minimal white flour, and uses mostly almond meal for the batter which is something I am in favor of. I originally made this recipe using Italian prune plums and found it delicious, but since the original New York Times recipe used fresh figs, I decided I wanted to try that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. Fresh figs and ripe plums crown the top of this buttery, almond-scented snack cake.

Steps to make Plum, fig and almond cake:

1. Preheat the oven to 180°. Butter a 25cm springform cake tin.
2. Mix together the almonds, sugar, flour and salt in the bowl of a Kitchenaid mixer or similar, or just in a large mixing bowl.
3. In a separate jug, beat the eggs, add the milk and almond extract, and then stir in the melted butter.
4. Add the contents of the jug to the dry ingredients and beat well until you have a smooth batter.
5. Scrape the batter into the cake tin.
6. Half and de-stone your plums, then chop each half into four slices. Quarter your figs without quite cutting through the base so that you can open the fruit out into a four-petalled flower.
7. Scatter the plum slices evenly over the batter, then arrange the figs on top. Sprinkle the extra 1/4 cup of sugar over the top.
8. Bake for 45 minutes until the top is golden and a skewer pushed into the center of the cake comes out clean.
9. Ready to serve and ENJOY!

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. Fresh figs and ripe plums crown the top of this buttery, almond-scented snack cake. Make this cake work for you all year round by swapping in seasonal fruit favorites like peaches View image. Fig-and-Plum Cake. this link is to an external site that may or may not meet accessibility guidelines. Niki Webster of Rebel Recipes shares her vegan secrets for a delicious plum, fig and almond cake.

So that’s going to wrap this up for this exceptional food plum, fig and almond cake recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!