Monthly Archives: September 2013

almond fig cake

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On a Thursday a few weeks ago, I came home and took a few pictures of the changing leaves.  Then, I came inside and made a cake.

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Not just a cake; this cake.  Figs are either past their prime or almost past their prime, depending on where you are, but I was able to scoop some up for cheap at my food co-op that day.  Generally I prefer green figs for eating- they’re firmer and not as sticky sweet as their purple or black counterparts.   But a girl in Wisconsin can’t say no to cheap figs, regardless of color, and I was determined to make a mostly-almond gluten-free cake, like a cross between the one I’d seen on Joy The Baker and like the many almond meal cakes on Rachel Eats. {Pssst, this one’s my favorite.}

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This was not my first attempt at an almond fig cake, and the first one was maddening.  Too much liquid up front due to bad math resulted in me whisking in more and more tapioca starch and almond meal in vain.  The cake was good, but it took over an hour to bake and the figs were too heavy for the batter- they sank like stones.  Soggy figs cooked inside a cake are not very good, and I ended up picking around the fruit and just eating the cake.

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Then, that Thursday, I found this pin.  What!  The cake I was looking for… almost.  Of course I couldn’t resist tweaking.  With the lengthening sun filling my kitchen with crisp fall sunlight, I poured a Campari Shandy, pulled out my discount figs, and got to work.  The result is gluten-free, Paleo but for the 1/4 cup sugar, and absolutely perfect if you prefer your cakes dense and flavorful and without a wisp of frosting in sight.

Almond Fig Cake
One 9-inch cake
By David Tanis

4 tablespoons butter
2 tablespoons honey
140 grams almond meal
35 grams potato, arrowroot, or tapioca starch (I used potato)
1/4 cup sugar, plus 2 tablespoons for sprinkling
1/2 teaspoon baking powder
1/4 teaspoon cardamom
1/4 teaspoon salt
3 eggs
1/2 almond extract
8 to 14 ripe figs, depending on the size of your figs and how many you want (I used 9, but the original calls for 12-14)

Heat oven to 375 degrees.  Butter a 9-inch tart, pie, or cake pan. In a small saucepan, brown the butter over medium heat.   Once the butter is browned, remove from heat and whisk in the honey.  Set aside to cool for a few minutes.

Meanwhile, in a large mixing bowl, whisk together the almond meal, starch, baking powder, cardamom, and salt.  In the saucepan, whisk the eggs and almond extract into the butter and honey mixture; then pour into the dry mix and stir until just combined.  Pour batter into the buttered pan.

Carefully wash and dry figs.  Remove the stems and cut the figs in half.  Arrange fig halves cut-side-up over the top of the batter.  Sprinkle the top of the figs and batter with the reserved 2 tablespoons sugar, and bake for 30-35 minutes, until the top is golden and a cake tester comes out dry.  Cool before serving, if you can resist.

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Filed under Breads, Clean Eating, Desserts, Fall, Gluten-Free, Summer

bourbon cider

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I wish I could come up with something more creative and alluring for a title, but to be honest, I’m exhausted.  The sprint to the end of the summer has left me worn out.  The yard work, the garden explosion, the canning and fermenting, the end-of-summer weekend trips and errands, not to mention work?  I’m spent.  This drink that I cobbled together from a couple of places was just what I needed to accompany the knit-leggings-and-solo-bonfire party I held for myself tonight.  It hit my sweet tooth and warmed me up- just what I need for the beginning of fall.

DSC_3374Bourbon and Cider
Serves 1

2 oz. bourbon
4 oz. apple cider
1/2 tsp lemon juice
3-5 drops angostura bitters
small pinch of allspice
slightly larger pinch of cinnamon
2-3 oz. ginger beer

Shake together bourbon, cider, lemon juice, bitters, allspice, and cinnamon.  Pour in a tall glass over ice.  Top with ginger beer; stir to combine.

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Filed under 30 min. or less, Beverage, Fall, Summer