This bubbling, golden dessert makes the most of seasonal figs
The figs, halved and pressed into the batter, sink slightly as they bake, their juices seeping into the almond-scented sponge.
Even when it is too hot to cook, I always find my way back to the kitchen, because cooking is what makes us human. The transformation from the raw to the cooked is an immersive ritual – a conversation, not a monologue. Figs have a natural affinity for the grill but also for almonds, butter and the warmth of the oven. A frangipane cake, its edges crisp, the centre still tender, is perhaps their finest companion. The figs, halved and pressed into the batter, sink slightly as they bake, their juices seeping into the almond-scented sponge. A dusting of sugar before the tray goes in ensures a delicate caramelised edge.
Whether you choose to embrace the simplicity of assembling beautiful ingredients, or surrender to the act of cooking, it is the sharing of these moments, the food and the recipes, that make it all worthwhile.
Try too my fig, jamon and goat’s curd salad.
Fig frangipane
Ingredients
- 6 figs
- 100g ground almonds
- 100g unsalted butter
- 100g caster sugar
- 20g flour
- 2 eggs
- 15ml fig vino cotto
- Sea salt
- Handful roasted Marcona almonds
- 200g crème fraîche
Method
Preheat your oven to 180C. Cut 2 figs into slices and place across the bottom of a 20cm cast iron pan or cake tin; drizzle with half the fig vino cotto. Halve the remaining 4 figs and reserve. In a bowl, cream the butter and sugar with a pinch of salt until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Fold in the ground almonds and flour until just combined. Spoon the mixture into the cast iron pan, smoothing the top. Press the fig halves into the batter, cut side up. Place in the oven and bake for 25-30 minutes, until golden brown and just set in the centre – an inserted skewer should come out clean. Drizzle over the remaining fig vino cotto while warm, then scatter with the roasted Marcona almonds. Serve with a spoonful of crème fraîche or thick Greek yogurt.
Serves 3-4