Almond Fig Cake - Test 1

https://thecozyplum.com/almond-fig-cake/

1 - The first time was good, but I acted on the notes from making it. One was a recommendation to crowd in more figs, as many as I could in a single layer. The other was my idea of caramelizing sugar to coat the bottom of the cake pan instead of using brown sugar. The caramelized sugar melted in no time and the flavor and texture were excellent. I didn't brown the butter, and I feel like the cake was better. I may try it again and actually let the butter cool completely instead of pushing the envelope like I did last time. Otherwise, it may just be an unnecessary step.

2 - Just a little bit of working on the text, but the cake itself is fine and is ready to be reproduced! We had a second crop of figs this year but the birds are attacking them as they turn colour, they don't even wait for them to ripen, so I've somewhat successfully ripened them indoors. They don't go soft and wet like when they ripen on the tree, but are bit dryer, so they feel more firm when they ripen. I think they may shrink more when they cook. But otherwise work just fine for cooking.

1 cup butter (226g), browned and cooled completely

Fig Layer

⅓ cup brown sugar 67g

½ cup white sugar

12 (more, to crowd the baking dish) fresh figs stems removed and sliced in half

Cake Layer

1 cup (120g) flour 

1 tsp baking powder

¼ tsp salt

½ cup granulated sugar 100g

½ cup light brown sugar packed (100g)

2 tsps. vanilla paste or extract

3 large eggs room temperature, whisked

1 cup finely ground almond flour 100g

1. To give it time to resolidify, put the butter in a shallow pan and melt at medium-high heat. 
2. The butter will start to froth and make crackling sounds. 
3. When the crackling slows, part the fine froth to look to the bottom of the pot and you will see the milk solids, which have separated and settled there.
4. When the milk solids start to turn golden brown, remove immediately from the heat source - this stage is quite quick when it comes, and left any longer the butter will be in danger of burning.
5. Put in the refrigerator to allow it to cool and resolidify before using.
6. In a small stainless steel (for the light colour) saucepan, pour in the white sugar. Shake the pan to evenly distribute the sugar - the layer shouldn't be too thick to allow for the sugar to heat evenly.
7. Without any stirring (!) heat the sugar over low to medium heat until it starts to melt. This will begin at the edges - because this is where it starts to melt it also means this is where caramelization starts. 
8. Be patient! DON'T turn up the heat - sugar can burn very quickly.
9. Once the sugar starts to melt around the edges, use a rubber spatula to bring the melted sugar into the middle of the pan.
10. Gently stir, just enough make sure all the sugar is dissolving.
11. Once everything has dissolved, continue to slowly cook, watching constantly and closely ('cause it can burn quickly), until you get the colour you want - light caramel colour = sweeter; dark caramel colour is more complex with bitter notes. 
12. Immediately pour the hot caramel into the cake tin or pie plate or in the individual ramekins and swirl to coat the bottom evenly. Set aside.
13. Preheat the oven to 350℉/180℃.
14. Remove the stems from the figs and slice them in half along the stem.
15. Place the sliced figs cut side down, starting from the center and moving outwards, over the caramelized sugar.
16. In the bowl, whisk together the flour, baking powder, salt and almond flour and set aside.
17. In the bowl of a stand mixer, cream together the butter and sugars on medium high speed for at least 4 minutes or until very light and fluffy.
18. Scrape down the sides, then with the mixer on low, add the vanilla and slowly pour in the eggs. Increase to medium speed for 30 seconds, then scrape down the sides again.
19. Add the flour mixture and mix on low speed until a smooth batter forms.
20. Gently pour the cake batter on top of the figs and spread it to meet the edges.
21. Bake the cake for 45-55 minutes until the center is no longer jiggly and a toothpick inserted into the center comes out clean.
22. Allow the cake to cool on a wire rack for 30 minutes, then turn it out onto a serving platter. *Run an offset spatula around the outside of the cake (pushing outwards into the pan) to remove any potentially stuck pieces. After flipping, tap all over the bottom of the cake pan, then lift straight up. 
23. Top the cake or cake slices with fresh figs and a drizzle of honey as an optional flourish.