Fig and Plum Cake

Products Used

By Chef Eddy Van Damme

Prep Time:

40m

Bake/Cook Time:

40m - 48m

Yield:

1, 9-inch cake

Fans of the Great British Baking Show will recognize the ingredient frangipane, a sweet almond-flavored custard found in lots of British and French recipes. Chef Eddy's Fig and Plum Cake, uses frangipane as the main component for a luxurious touch and a nutty almond flavor. This cake recipe is extremely versatile. Feel free to use other fruits such as apricots, mango, raspberries, or blueberries - all of which work equally well.

Rating:

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Products Used

Ingredients

1 stick (8 tablespoons) butter, soft
1/2 cup + 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
3 large eggs, at room temperature
2 teaspoons almond extract
2 cups almond flour* (not almond meal)
2 tablespoons cornstarch
6-7 medium sized fresh black mission figs
3 medium-sized ripe fresh plums

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Line bottom of a 9 or 10-inch springform pan with parchment paper and set aside.
Mix butter and sugar until light and fluffy.
Add one egg at a time waiting for previously added egg to be fully incorporated before adding next. Add almond extract.
Add almond flour and corn starch and mix until combined.
Scrape batter into springform pan and level using a spoon.
Cut figs and plums in 4-6 pieces and place on surface.
Place in oven and bake until center bounces back when lightly pressed with a finger or inserted toothpick comes out clean about 40-48 minutes. Total baking time fluctuates due to moisture content of fruits.

Dixie Crystals Insight

Almond flour is ground finer than almond meal. Using almond meal will not result in great results.

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