| Prep: 20 mins | Cook: 35 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 390 | 19g | 10g | 48g |
| sugars | fibre | protein | salt |
| 23g | 3g | 6g | 0.10g |
A Boston-Irish Twist to Morning Goodness
As a Boston-native grown on hearty Irish fare and an undying love for distinctive New England flavors, I have a deep appreciation for traditional recipes that combine comfort and novelty. The Fresh Fig and Almond Breakfast Cake is one such delightful blend, rendering a symphony of tastes that echo early morning cheer and familial warmth.
Baking, for me, is not just about mixing ingredients and popping it all into an oven. It is the very act of translating memories and experiences into the sensory delight of flavors, all in one nutritious, delicious package. Laura, my beautiful fiancée, shares this sentiment. We often spend our weekends combining a baby’s giggle, a dash of love, and a sprinkling of ingenuity into our quaint little kitchenette. The outcome? A culinary surprise that tugs at our heartstrings and pleases our palates, much like our dear Fresh Fig and Almond Breakfast Cake.
More Than Just A Cake
The underappreciated fig, the star of this recipe, comes with its own assortment of health benefits. An excellent source of fiber and full of vitamins and minerals, figs can contribute to a healthy diet and even offer a sweet alternative for those watching their sugar intake. Almonds, too, come packed with healthy fats, fiber, protein, and various important nutrients.
This breakfast cake takes a leaf from Irish Barmbrack or even a classic pound cake, but introduces its own unique twist with the addition of figs and almond – a pair that balances sweet and nutty flavors beautifully. You can serve it alongside a steaming cup of coffee for breakfast, or a mid-day snack. It’s light enough to be paired with a #wholesome savory brunch, yet sweet enough to be your go-to dessert for special occasions.
What You’ll Need
- 1/2 cup of unsalted butter, room temperature
- 1/2 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1 1/2 cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1/2 cup of almond milk
- 1/4 cup of sliced almonds
- 10-12 fresh figs, quartered
- 1 teaspoon of ground cinnamon
- 2 tablespoons of brown sugar
Method
Step One
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9-inch baking pan.
Step Two
In a large bowl, cream together the 1/2 cup of unsalted butter and 1/2 cup of granulated sugar until the mixture is light and fluffy.
Step Three
Beat in the 2 large eggs, one at a time, making sure each egg is thoroughly incorporated before adding the next. Stir in the 1 teaspoon of pure vanilla extract.
Step Four
In a separate bowl, combine the 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
Step Five
Gradually mix the dry ingredients into the butter mixture, alternating with the 1/2 cup of almond milk. Begin and end with the dry ingredients.
Step Six
Pour the batter into the prepared baking pan, using a spatula to spread it evenly across the bottom of the pan. Sprinkle the top with the 1/4 cup of sliced almonds, followed by the quartered figs.
Step Seven
Combine the 1 teaspoon of ground cinnamon and 2 tablespoons of brown sugar in a small bowl. Sprinkle this mixture over the figs and almonds.
Step Eight
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Step Nine
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy your Fresh Fig and Almond Breakfast Cake warm or at room temperature.
