Figs Focus Week: Recipe 1 of 3: Fig Cranberry Almond Cake (Grain-free, Vegetarian, Paleo – using organic sugar) 😊
Fig Cranberry Almond Cake
Rated 5 stars by 1 users
Category
Cakes / Desserts / Snacks / Grain-Free / Vegetarian
Servings
Makes One 8-inch cake
Cook Time
40 minutes
Author:
Marsha Hebert
Moist and delightful fig canberry almond cake that is quick and easy to make for that special treat time 😊
Ingredients
1 cup (170 grams) dried figs
1/2 cup (106 grams) boiling water
1 cup (100 grams) cranberries, fresh or frozen thawed
2-1/2 cups (280 grams) blanched almond flour
1 teaspoon (4 grams) baking powder
1/4 teaspoon (1 gram) salt
2/3 cup (145 grams) granulated sugar
1/4 cup (55 grams) canola oil
1/2 teaspoon (1 gram) almond extract
3 large eggs
Directions
In a small bowl, combine figs and boiling water; set aside for 30 minutes; drain water. In a food processor, add the figs and cranberries and finely chopped. Set aside.
Preheat the oven at 325F (160C). Grease an 8-inch springform cake pan. Line the bottom of pan with parchment paper.
In a medium bowl, whisk together the almond flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, add the sugar, yogurt, oil, and almond extract. Blend to combine with electric mixer. Add the eggs one at a time and beat well after each addition. Beat in the almond flour mixture in two additions until dough combines. Stir in the fig mixture.
Pour batter into prepared baking pan and smooth the top. Bake for 40 – 45 minutes, until the cake is golden brown, and the top is firm to the touch. A tester inserted in the centre should come out clean. Remove from oven and let cool in the pan for 10 – 20 minutes . Serve and enjoy!
Recipe Note
To make it Paleo, use organic sugar instead.