Fig And Almond Cake

Fig And Almond Cake

Yield 1 cake

Ingredients
1 cup whole dried black mission figs
1 cup whole dried brown calymyrna figs
2 cups flour
1⁄2 tsp. salt
1 tsp. baking soda
1 1⁄2 tsp. ground cinnamon
1 tsp. ground mace
1 tsp. allspice
1 cup butter, softened
1 3⁄4 cups light brown sugar
3 eggs
1 tsp. vanilla extract
1⁄2 cup sour cream
2 cups coarsely chopped roasted almonds
1⁄2 cup sugar
1⁄4 cup Armagnac

Directions:
Slice each fig lengthwise into 4 pieces (try not to rip skin; the nicest figs will be used to garnish cake). Place in a medium saucepan, add enough water to cover, and bring to a simmer over medium-high heat. Remove from heat, cover, and set aside until figs are soft, about 20 minutes.

Preheat oven to 350°. Line a 4" × 13" terrine mold with greased parchment paper. Sift flour, salt, baking soda, cinnamon, mace, and allspice together into a large bowl. Set aside.

Beat butter with an electric mixer, then gradually add brown sugar and beat until fluffy. Beat in eggs, one at a time, then add vanilla and sour cream. Slowly add dry ingredients, mixing until combined.
Using a slotted spoon, transfer three-fourths of the figs from poaching liquid to batter. Mix with a wooden spoon, then fold in almonds. Spoon into mold and bake until a toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool for 30 minutes, then carefully turn out onto a wire rack and cool completely.

Meanwhile, remove remaining figs from poaching liquid and place in a bowl. Add sugar to poaching liquid and reduce over medium-high heat until thick and syrupy, about 15 minutes. Stir in armagnac (French brandy), then pour over figs and set aside to macerate for at least 20 minutes.

Using a skewer, poke holes all the way through cake. Spoon syrup over cake and overlap remaining fig slices on top. (Store, wrapped in plastic wrap, in refrigerator for up to 1 week.)