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Almond and fig cake with brown sugar mascarpone
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Autumn-inspired almond and fig cake, ideal for a casual picnic dessert.
Ingredients:
  • 4 egg whites
  • 6 large (about 120g) dried figs
  • Melted butter, to grease
  • 250g icing sugar
  • 115g (3/4 cup) plain flour
  • 4.00 gm baking powder
  • 155g (1 1/2 cups) almond meal
  • 1 tsp finely grated mandarin rind
  • 2 eggs
  • 130g unsalted butter, melted
  • 4.40 gm vanilla essence
  • Brown sugar mascarpone
  • 250g mascarpone
  • 55g (1/4 cup, firmly packed) brown sugar
Instructions:
  • In a heatproof bowl, cover the figs with boiling water and let them soften for 15 minutes. Drain and slice the figs in half horizontally.
  • Preheat your oven to 170°C while generously greasing a 20cm round springform pan with melted butter and lining it with two layers of non-stick baking paper.
  • Combine sifted icing sugar, flour, and baking powder in a large bowl. Mix in almond meal and mandarin rind until fully incorporated.
  • Combine the eggs and egg whites in a bowl, whisk until smooth. Add the butter, vanilla, and icing sugar, stir until mixture is smooth and well combined.
  • Pour the mixture into the pan and gently level it using the back of a spoon. Place the fig halves, cut-side up, on top of the mixture. Bake for 50-55 minutes, covering with foil as needed to prevent excess browning, until a skewer inserted in the middle comes out clean. Allow to cool briefly in the pan before transferring to a wire rack to cool completely.
  • Combine the mascarpone and brown sugar in a medium bowl, stirring until fully mixed.
  • Enjoy the cake topped with the decadent brown sugar mascarpone.

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