Marzipan Cake with Baked Figs and Mint (Gluten-Free or not)

This cake is fluffy from egg whites and nutty, rich and aromatic from toasted almonds.  It’s topped with fresh figs that are baked until they are glazed, syrupy and plump.  The fresh mint is hard to place but it balances the sweetness of the cake and figs.  I brought it to our friend Eric’s birthday picnic and everyone agreed that it tasted like a really fancy and delicious fig newton cake.   It  happens to be very easy to make and is a good cake to feed folks with certain kinds of dietary restrictions since it has no milk, butter, oil, gluten or egg yolks and uses fresh fruit instead of icing.  PLUS it is a good way to use up frozen egg whites if you are the sort of person (like me) who makes chocolate pudding, lemon curd and the occasional batch of super rich yolk only homemade mayonnaise.

I know that I have posted a lot of fig recipes lately.  Figs are in season… really at this point they won’t be around much longer.  The good news is that even if you have missed the perfect, peak of season figs… even if you can only find the straggling under or overripe figs… they will work in this cake.  Baking the figs ripens them and concentrates their flavour the same way that slow roasting under-ripe tomatoes does.  Baking figs makes them extra fancy and luxurious, the same way that half drying plums in the oven does. I am a big fan of this technique.  I do tomatoes and plums slowly at a low temperature, but figs work well if roasted quickly at a high temp.

MARZIPAN CAKE WITH BAKED FIGS AND MINT

loosely based on a hazelnut cake recipe from How To Eat by Nigella Lawson (great cookbook!)

  • 2 cups of almond meal ( you can buy it ready-made or grind up blanched almonds yourself)
  • 1/2 pint of fresh figs (or make extra!)
  • A tiny splash of mild oil
  • a sprinkle of granulated sugar (optional)
  • 1 and 1/2 cups confectioners sugar
  • finely grated zest of 1 lemon
  • 8 egg whites (preferably at room temperature)
  • 1/2 Teaspoon salt
  • 2/3 cup flour (I used Jeanne’s gluten-free flour mix, but this is such a tiny amount of flour that I suspect equal parts rice flour and some sort of starch such as tapioca, arrowroot, corn or even potato would work as well)
  • about a half cup of chopped fresh mint or more to taste
  1. Toast the almond meal over very low heat in a dry skillet, turning frequently… OR spread the almond meal out on a baking sheet lined with parchment paper and bake at a very low heat, turning frequently.  Allow the  toasted meal to cool while you bake the figs.
  2. Heat the oven to 400 degrees.
  3. Rinse and stem the figs.  Slice the figs in half lengthwise and lay them cut side up on a baking sheet.  Splash a bit of mild oil in the palm of your hands and use your fingers to touch each of the figs with a tiny bit of oil.  If your figs are a bit under-ripe you may want to sprinkle some granulated sugar on them.
  4. Bake the figs for about 15 minutes or until they are glazed and have released syrupy liquid.  Allow them to cool while you bake the cake.
  5. Turn the oven down to 350 degrees. Use butter or shortening to grease an 8 or 9 inch spring form pan. Line the bottom of the pan with a circle of parchment paper.
  6. Combine the toasted almond meal with the confectioners sugar and lemon zest in a bowl.
  7. In a separate, large, clean bowl whisk the egg whites until they form stiff peaks.  An electric mixer is useful if you have one.
  8. Carefully fold the nut mixture into the egg whites to just combine them.
  9. Sift the flour into the batter while folding to  incorporate. It is okay if this cake is a bit flat. it does not need to be lofty like angel food cake.
  10. Pour the batter in to the prepared pan and bake  for an hour. Let the cake cool down a bit before un-molding it.
  11. Toss the Figs  and all their glazed juices with the fresh mint.  Just before serving, arrange the figs in an attractive manner on top of the cake.

About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

10 comments

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  2. Reblogged this on ceaserkondo and commented:
    happiness today have a nice meet

  3. Ladies, this looks delicious! Question (from a baking novice): is almond meal the same thing as almond flour? Also, would this recipe would well with other types of flours if I were going for something more savory instead of sweet (like, I dunno, chickpea flour or ground flaxseed)?

    • Hello! Almond meal and almond flour are the same thing…ground almonds! The finer the grind the better it will work in a recipe like this. You can grind blanched almonds yourself in a spice grinder if you like. You have to do it in small batches though, or you’ll end up with almond butter!
      As for making a savoury version of this cake, the trick there would be that it contains almost as much confectioners sugar as it does flour! The sugar does provide structure so I would not recommend omitting it.
      If you are interested in making a savoury cake using chickpea flour I suggest that you at the recipe for Savoury Indian Dumpling Cake or Handavo. You can find it in the Index under snacks (or use the search bar). The very best savoury cakes using chick pea flour (at least in my opinion) are Dohkla, which I have not mastered…yet! Best of luck!
      Erin

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  6. Rebecca

    On figs;
    Where do you find good figs in the states? I have never ever been successful buying them here. Always totally tasteless and dry, despite my many attempts. It wasn’t til my 1st time abroad that I discovered how totally amazing & juicy they can be! (And I didn’t even have them when they were in season! I had an Italian scold me for buying figs in June. I had a hard time making him understand that even IN season, I had never had a fig so amazing in the States.) I came back on a mission to find dripping juicy figs here. I failed. I try every fall. Every fall I fail. Dry fig sadness.
    Any ideas?

    • Big Sis Little Dish

      The figs that I buy here in NYC are not as good as the ones that I have had right off of the trees in Europe and in British Columbia. That’s why I often bake them. Baking kind of finishes off the ripening that never happened for store bought figs. Here in New York, I find the best figs in Greek and Italian neighborhoods (Astoria, Queens and Arthur Avenue in the Bronx to be exact). I don’t know where you live, but I suggest finding out where the little old greek ladies in your town do their grocery shopping! You may also have preference for a particular variety that is simply not available in the market. In British Columbia I have friends who grow desert king figs (they are my favourite) but I have never seen that variety for sale in a store. Maybe you need to grow your own fig tree!

    • Oh this is REBECCA. You live in NYC. Yeah, go to Astoria…but they are probably done now. Next year, go to Astoria and buy figs. Also even sad figs taste pretty good after baking.

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