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Fig and Almond Cake. Ingredients: Directions: Preheat oven to 375 degrees F. and lightly grease a 9-inch fluted pan. In one bowl, toss together the almond meal, sugar, all purpose flour, baking powder, cinnamon, and salt. In another bowl, whisk together the eggs, butter, and almond extract.
Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine. In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
Lightly toast the almonds in a skillet over medium heat. Pulse the almonds in a food processor to chop coarsely, place them into a medium mixing bowl, and set aside. Add the figs to the food processor (you don’t need to clean the food processor or blade in between) and process until well minced.
Arrange fig halves cut-side up over the batter. Sprinkle figs with sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.
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