A Sweet Fig and Almond Cake
Life here is never boring, and sometimes, even the simplest of things takes a twist, which leaves us wondering how we manage to get through a day without some disaster, or another. However, the sweet reward of a fig and almond cake makes everything better.
On Saturday, we headed out on the bikes, on one of our favourite little rides, that takes us up to Bonnieux, across to Lacoste, and back via Lumieres and Roussillon. It’s a lovely little route, along quiet lanes, where we can take our time and simply enjoy the views and relish the little things that we notice along the way. Continue reading here for the photos of a beautiful day for cycling and the heartache of a lost phone.
Almond and Fig Cake
- 2 oz Unsalted Butter
- 3 large Eggs
- 1 tsp Vanilla Essence
- 4 1/2 oz Ground Almonds
- 1 oz Caster Sugar
- 1 oz Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon
- 10-12 Figs washed and cut in half
- Melt the butter in a pan and allow to cool, before mixing in 3 lightly beaten eggs and a teaspoon of vanilla essence.
- In a separate bowl mix together the dry ingredients.
- Put the dry ingredients into the liquid, and beat them together to make a batter, pouring it into a greased and lined 9-inch springform pan.
- Place halved figs, seed-side up into the batter, sprinkle with a tablespoon of sugar and pop it in the oven (preheated to 190 c) for 20 mins, until firm and browned. Eat hot, cold, with ice cream, cream, extra figs, or just on its own.