By Chef Faisal – Prep/Cook time: 70min, Serves: 8-10
Ingredients
For the cake
100g butter
155g brown sugar
1 tbsp honey
1⁄4 cup (60 g) eggs, room temp
100g almond flour
130g all-purpose flour
1 pinch of salt
1 tsp vanilla extract
1 tsp ground star anise
1 tsp baking powder
10 fresh/ripe figs
For poached figs
3 tbsp granulated sugar
6 tbsp red wine
6 fresh figs
Method
Preheat the oven to 350°F (175°C). Butter and line the bottom and sides of an 8-inch (20 cm) springform pan with parchment paper.
To make the cake batter, place softened butter, honey, and brown sugar in the bowl of a stand mixer and beat until smooth. Reduce the mixer speed to low and gradually add the eggs, mixing until the batter is smooth and homogeneous.
In a separate bowl, combine almond flour, all-purpose flour, salt, baking powder, and ground anise. With the mixer on low speed, slowly add the almond flour mixture to the butter mixture, mixing until well combined. Add vanilla extract and mix slightly.
Pour the batter into the prepared pan and level the top with a spoon or rubber spatula.
Cut each fig vertically into four long wedges. Arrange the fig wedges on top of the cake in concentric circles, cut sides up. Slightly immerse the figs into the batter, making sure not to overlap them.
Bake for about 40 to 50 minutes. Check the cake’s readiness by inserting a toothpick into the center: it’s done if it comes out clean. Remove the cake from the oven and allow it to cool before taking it out of the mold.
To make the poached figs, place sugar in a small saucepan and heat until it starts to car- amelize. Remove the pot from heat and carefully add the red wine (be cautious as it may splash). Return the pan to medium heat and let the caramel dissolve in the wine. Add fig quarters and toss them gently, just warming them up.
