Almond Fig Cake

• 8 - 10 small ripe figs, stems removed, sliced in half vertically
• 3/4 cup slivered blanched almonds
• 1/2 cup sugar, plus extra for sprinkling on top of batter
• zest of 1/2 large orange
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 teaspoon vanilla extract
• 2 large eggs
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt

1. Set oven rack to upper third. Preheat oven to 400 F. Butter an 8" cake pan and line with parchment paper.
2. Process almonds, 2 Tablespoons of sugar and orange zest until finely ground.
3. Beat butter and remaining sugar together at high speed until pale and fluffy. Add vanilla and combine. Add eggs, beating well after each addition. On low speed, beat in the almonds, flour and salt.
4. Spread batter in cake pan. Place fig halves in concentric circles, evenly spaced, over the batter. Press in slightly. Sprinkle some sugar (about 2 tablespoons) over the entire surface. Bake on a sheet pan until cake is firm and nicely golden brown with darker edges, about 25 minutes.
5. Cool on a rack for 10 minutes. Invert cake onto a dish, remove parchment, and re-invert onto a serving plate.

ripe figs, slivered blanched almonds, sugar, unsalted butter, vanilla, eggs, flour, salt

Taken from food52.com/recipes/1003-almond-fig-cake (may not work)