Use #1 for all those fresh dates and figs: almond cake with 1) fresh dates and 2) fresh fig.
Light as air, this is almost like a clafoutis in texture but approximates a cake or tart. This is pretty simple in ingredients, but the process of making it is a few more steps.
1.5 c superfine almond flour, sifted
4 eggs, separated, whites best to stiff peaks
1/2 c granulated sugar (I use @lakanto 1:1 original)
1 Tb lemon zest
1/2 c slivered almonds
2 c sliced fruit of choice (I used fresh dates for one, fresh figs for another, but cherries or peaches would also be divine).
Sprinkle of caster sugar or Swedish sugar pearls
Sprinkle of flakes sea salt
Sprinkle of cinnamon
1. Beat egg whites.
2. Whisk egg yolks with sugar and lemon zest.
3. Fold whites and yolk box together, slowly adding sifted almond flour as you fold.
4. Once mostly integrated (but still puffy), prepare a 9” pan. Cut parchment to fit bottom, and butter under and over the parchment. Cut strips to cover sides, repeat with butter.
5. Pour in batter. Arrange sliced fruit on top, sprinkle with almonds, sugar, flakey salt.
5. Bake at 350 for 20-25 min.
6. Remove after the time, even if it isn’t brown yet. Let sit in the pan until cool.
7. Remove from pan by first removing strips from side, then flipping face-down onto a plate. Remove rest of parchment and flip back to your serving dish.
Serve warm or cold.
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