Almond Cake with Fig and Orange Compote is a light cake that I like to serve with a fresh fig and orange compote and a touch of whipped cream.
When our friend’s invite us to dinner at their homes, they often ask me to make dessert. This almond cake is one of my favorite desserts to whip up quickly for a dinner party or just to have in the house. Joe likes to eat a slice for breakfast. (I try to only eat cake for breakfast when we are in Europe on vacation, although I’m not always successful!)
Why I love this Almond Cake with Fig and Orange Compote
This simple almond cake is simple one layer cake that is not too sweet. Serving it with dollop of whipped cream and some seasonal fruit makes this cake memorable! I’ve have served it with fresh berries, peaches, cherries and poached pears. It is very a versatile cake. Today, I found fresh figs and was inspired to make an easy fig and orange compote.
Fresh Figs are a Real Treat
It is always a treat to see fresh figs at the store as they are very seasonal. I like all varieties of figs. In this recipe, I have used Black Mission and Brown Turkey figs since they looked the freshest. There is no reason you can’t use dried figs for the compote if you can’t find fresh ones, but the dried figs will need more liquid and cooking time to become soft.
Figs can be very sweet so I add a little orange zest and juice plus a little red wine vinegar to tone down the sweetness. The compote has an almost agrodolce (sweet and sour) flavor to it. Agrodolce is used often in Italian cuisine. Not just in desserts, but meat and vegetable dishes too.
Everyone will enjoy this Gluten Free Cake
This almond cake is also gluten free. I have quite a few friends and family members who have celiac disease or issues with gluten, so this is perfect to serve them. This cake compromises nothing as far as flavor and texture are concerned. It is a true crowd pleaser!
Gluten Free Almond Cake
Course: DessertsCuisine: ItalianDifficulty: Medium8
servings15
minutes25
minutes40
minutesMy fig and orange compote is the perfect accompaniment to this yummy cake!
Ingredients
1 1/4 cup 1 1/4 almond flour
4 4 large eggs, seperated
3/4 cup 3/4 sugar
2 tsp 2 grated orange zest (from about 2 oranges)
1/2 tsp 1/2 vanilla extract
1/2 tsp 1/2 salt
Directions
- Preheat the oven to 350 F. In a small bowl, mix the almond flour and salt together.
- With an electric mixer on medium-high speed, beat the egg yolks, sugar, orange zest and vanilla extract until pale and thick, 4 to 5 minutes.
- In another mixing bowl, whisk the egg whites on high speed with an electric mixer until stiff peaks form.
- Using a spatula, gently fold the almond mixture into the egg yolk mixture.
- Next, fold the 1/3 of the egg whites into the egg yolk and almond mixture. Continue to fold in the egg whites in 2 more increments being careful not to deflate the egg whites too much.
- Pour the batter into a 9 inch springform pan lined with parchment paper.
- Bake until the cake is golden and a cake tester comes out clean, about 20-25 minutes. Transfer the pan to a wire rack to cool completely.
Notes
- Serve this almond cake with my fig and orange compote, a dollop of whipped cream and a few sliced almonds!
Fresh Fig and Orange Compote
Course: DessertCuisine: AmericanDifficulty: Easy8
servings5
minutes20
minutes25
minutesThis fig and orange compote is easy to make and is a great topping for my almond cake, ice cream or even roast pork.
Ingredients
2 cups 2 fresh figs, quartered
1 tsp 1 grated orange zest (from about 1 orange)
2 tbsp 2 orange juice (from about 1 orange)
1/4 cup 1/4 sugar
1/4 tsp 1/4 salt
1/4 cup 1/4 water
1 tsp 1 red wine vinegar
Directions
- In a medium pot, bring the figs, orange zest and juice, sugar, salt, and water to a boil.
- Reduce to a rapid simmer and cook until figs are soft and liquid is reduced and syrupy, about 20 minutes.
- Turn off the heat and stir in the vinegar.
Notes
- Serve warm or at room temperature.
