Food recipes
Slow Cooker Fig and Almond Cake with Lemon Syrup
Slow Cooker Fig and Almond Cake with Lemon Syrup
Ingredients:
Cake:
1 1/2 cups slivered blanched almonds
3/4 cup chopped dried figs, stems discarded if necessary
1/4 cup grappa or brandy
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 3/4 teaspoons baking powder
Pinch salt
3 large eggs, at room temperature
6 tablespoons unsalted butter, melted
Vegetable oil spray
Parchment paper
Syrup:
1 1/2 cups granulated sugar
1 cup water
1 (3-inch) cinnamon stick
2 (3-inch) strips lemon zest
Directions:
1. Preheat the oven to 350°F and line a baking sheet with aluminum foil. Toast the almonds for 5 to 7 minutes, or until browned. Set aside. Place the figs in a small bowl and sprinkle with the grappa. Set aside.
2. Using the bottom of the slow cooker insert as a guide, cut out a piece of parchment paper. Grease the inside of the slow cooker liberally with vegetable oil spray or butter. Place the parchment in the bottom and grease it as well.
3. Combine the flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl. Whisk the eggs in another bowl and add the melted butter.
4. Add the egg mixture to the dry ingredients and stir well. Add the toasted nuts and figs. Stir well again, scrape the batter into the slow cooker, and smooth the top with a rubber spatula.
5. Cook on High for 2 1/4 to 2 1/2 hours, or until a toothpick inserted in the center comes out clean. Turn off the slow cooker, remove the lid, and cool for 15 minutes. Run a spatula around the edge and invert the cake onto a serving platter.
6. While the cake cooks, make the syrup: combine 1 1/2 cups sugar, 1 cup water, the cinnamon stick, and lemon zest in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and cook for 10 minutes, stirring occasionally. Discard the cinnamon stick and lemon zest.
7. To serve, cut the cake into slices and drizzle syrup over each slice. Serve hot or at room temperature.
Note: The cake and syrup can be prepared up to 2 days in advance and kept separately at room temperature, tightly covered.
Variations:
Substitute chopped walnuts for the almonds, or chopped dried apricots or dates for the figs.
Ingredients:
Cake:
1 1/2 cups slivered blanched almonds
3/4 cup chopped dried figs, stems discarded if necessary
1/4 cup grappa or brandy
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 3/4 teaspoons baking powder
Pinch salt
3 large eggs, at room temperature
6 tablespoons unsalted butter, melted
Vegetable oil spray
Parchment paper
Syrup:
1 1/2 cups granulated sugar
1 cup water
1 (3-inch) cinnamon stick
2 (3-inch) strips lemon zest
Directions:
1. Preheat the oven to 350°F and line a baking sheet with aluminum foil. Toast the almonds for 5 to 7 minutes, or until browned. Set aside. Place the figs in a small bowl and sprinkle with the grappa. Set aside.
2. Using the bottom of the slow cooker insert as a guide, cut out a piece of parchment paper. Grease the inside of the slow cooker liberally with vegetable oil spray or butter. Place the parchment in the bottom and grease it as well.
3. Combine the flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl. Whisk the eggs in another bowl and add the melted butter.
4. Add the egg mixture to the dry ingredients and stir well. Add the toasted nuts and figs. Stir well again, scrape the batter into the slow cooker, and smooth the top with a rubber spatula.
5. Cook on High for 2 1/4 to 2 1/2 hours, or until a toothpick inserted in the center comes out clean. Turn off the slow cooker, remove the lid, and cool for 15 minutes. Run a spatula around the edge and invert the cake onto a serving platter.
6. While the cake cooks, make the syrup: combine 1 1/2 cups sugar, 1 cup water, the cinnamon stick, and lemon zest in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and cook for 10 minutes, stirring occasionally. Discard the cinnamon stick and lemon zest.
7. To serve, cut the cake into slices and drizzle syrup over each slice. Serve hot or at room temperature.
Note: The cake and syrup can be prepared up to 2 days in advance and kept separately at room temperature, tightly covered.
Variations:
Substitute chopped walnuts for the almonds, or chopped dried apricots or dates for the figs.
Printed from https://recipe.bluelayer.org/recipe/73740/slow-cooker-fig-and-almond-cake-with-lemon-syrup