Fig-almond-rose cake|How to make fig-almond-rose cake from scratch

Its been a long time since the last cake post on the blog .So today its time for a cake.Today on the  blog is rustic fig and almond cake. Figs provide the fruity element to this awesome,moist,buttery  nutty cake. Figs are one of my favourite foods and I can have them in any form at any time.More over its a fruit of great health benefits and sunnah of our prophet. Rose water is a typical middle eastern  speciality that lifts this cake to a higher notch .I have just blitzed the almonds with skin in a grinder and used for this recipe but you can go with ready made almond flour too.

This recipe is adapted from here .I have cut down the original recipe to half .So this recipe will give you a four inch cake .Fig-almond-rose cake is perfect for a tea party or just good to enjoy with your family. Its a no fuss and no fancy ingredient recipe. The steps are the same as you do for a basic butter cake with the new additions of almond flour and rose water.I served it with London diary praline and caramel ice cream but simple whipped cream would also suffice. As you already know my bakes are mild on sugar .So if you prefer sweeter cakes do add a bit extra sugar.Make sure all your ingredients are at room temperature. 

 

 

Hop on to the recipe ....

 

Recipe for fig-almond-rose cake

preparation time:10 minutes

baking time:50 -60 minutes

servings:6

 

 

Ingredients

• 1/2 cup-all purpose flour/maida
• 1/2 cup-almond flour
• 1 1/4 tablespoon -baking powder
• 110grams-butter
• 1/2 cup -caster sugar
• 2-eggs
• 1 teaspoon-lemon juice
• 2 teaspoon -rose water
• 1 tablespoon- milk
• 5- fresh figs

Procedure

1. Beat the butter and sugar till creamy.
 

2.Add the eggs one at a time and whisk until incorporated.Add the lemon juice and rose water.

3.Now add the flour, baking powder and mix well. Add the almonds powder ,milk and give it a quick mix.

4 Pour into a 4 inch greased and lined round cake tin. Place the fig quarters on the batter by gently pressing a bit.

5.Preheat the oven at 150c and bake for approximately 50-60 minutes till lightly golden and a cake tester comes out clean.

6.Cool the cake  for a few minutes before removing from the tin.

7.Serve it warm or at room temperature with ice cream or whipped cream .