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I dare you to challenge this scrumptious gluten-free FIG and ALMOND cake.
I experimented with Gluten free flour...specifically, 'Sweet Sorghum White flour'. The results came in the form of an enchanting surprise. I now had a great upside down fresh fig and nut torte cake ready to be devoured.
For a detailed post...refer to:
http://www.foodessa.com/2010/07/fig-nut-torte-cake-and-gluten-free.html
Ingredients
- > (American / Metric measures) <
- . 1/4 cup (60g) unsalted butter
- . 1/2 cup (50g) brown sugar, packed
- . 8 fresh, ripe figs (lengthwise)
- .
- . 1 cup (130g) 'sweet' white Sorghum flour *
- . 1/2 cup (110g) granulated sugar
- . 1/2 cup (85g) roasted almonds, crushed
- . 1 tsp. (5ml) baking powder
- . 1 tsp. (5ml) baking soda
- . 1 tsp. (5ml) ground cinnamon spice
- . 1/4 tsp. (1ml) sea salt
- . 1 tsp. (5ml) pure Vanilla extract
- . 3 large eggs
- . 1/2 cup (100ml) grape seed oil (canola is fine)
- . 1 tsp. (5ml) apple cider vinegar (optional)
- . 19 whole roasted almonds for decoration (optional)
- .
- > * For those who do not want to make this cake necessarily gluten free...the amount of FLOUR can be substituted fully with the exact quantity of regular 'all purpose flour' or half with 'whole wheat flour'.
Directions
- . Prepare a parchment lined 9 inch/20cm (Spring form) pan. Position the oven rack in the middle. There's no need for the electric mixer.
- . > Cake FOUNDATION: . Place the pre-lined cake pan onto a cookie pan. Start pre-heating the oven at 350F/180C/Gas4. Put the butter in the cake pan and into the oven so that the butter starts melting for about 5 minutes. Afterwards, take the cake pan out of the oven and add the brown sugar until combined. Now, place the16 fig halves (cut side down) into the design that you wish to portray when cake is flipped over. Set aside.
- . > Cake BATTER: In a medium bowl...add all the dry ingredients and make a well. Place the eggs in the center and add to it the oil and optional vinegar. With a hand whisk, beat and incorporate all ingredients to a smooth consistency for about 30 seconds...do not over beat. Pour batter evenly over the figs.
- . > BAKE for NO more than 40-45 minutes depending on the intensity of your oven. Take the cake out of the oven and let it rest for 10 minutes before passing a spatula around the perimeter. Afterwards, place a cake plate on top...flip it over...undo the spring form and voila...your beautiful upside down fruit torte.
- . Now, you can optionally place each roasted almond within the centers of every fig half.
- . Happy baking and flavourful wishes from Claudia at...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 10 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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