While we haven’t yet reached the end of summer, I feel autumn in the air. I don’t know why, mother nature has not signaled the cue. In California, we’ve just come out of a major heat wave, wild fires are blazing across the state, and the atmosphere seems to double duty as a sepia toned filter, turning the world a very unnatural shade of brownish- orange.
But, despite all that, there are figs, sweet heavenly figs! We all need our distractions, right? This rich and buttery Almond Loaf Cake is laced with sweet anise and topped with honey roasted figs. The flavors play off each other beautifully, the anise offers a mild licorice flavor which complements the figs and the almond enhances it all. Give it a try and let me know what you think!
To begin, preheat the oven to 350°F. Butter or grease a loaf pan. Dust with flour, tap out the excess, and set aside. Sift the flour, baking powder, salt and sugar into a large mixing bowl and set aside.
In a separate bowl, whisk the egg yolks, whole egg, cream and almond extract together.
In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, half of the wet ingredients and the dry ingredients. Mix on low speed and beat until the mixture is incorporated.
Then, add the remaining egg mixture and anise seeds and beat until well combined, another two to three minutes. Transfer the batter to a baking pan.
Bake for about 30-40 minutes or until the loaf has turned golden brown and a toothpick comes out clean when inserted. Transfer the cake to a wire rack to cool for 20 minutes before removing the cake from the pan.
To make the glaze, add the powdered sugar, softened butter, almond extract, salt and milk to a bowl and whisk until the ingredients are well combined. When the cake is cool, pour the glaze over the top and allow to sit until it firms up.
Lay the figs on a parchment lined baking sheet, cut side up, drizzle with honey and roast for 10-15 minutes at 350°F.
To assemble, decorate with the roasted figs, and a drizzle of honey. Enjoy!
Almond Loaf Cake with Sweet Anise and Honey Roasted Figs
Ingredients
For the Cake
- 1 1/3 cups flour
- 1 tspn baking powder
- 1/2 tspn salt
- 3/4 cup sugar
- 1 tbspn anise seed
- 4 large egg yolks
- 1 large egg
- 1/2 cup heavy cream
- 1 tspn almond extract
- 1/2 cup, plus 3 tbspns softened butter
For the Glaze
- 1 cup powdered sugar
- 1 tbspn softened butter
- 1/4 tspn almond extract
- 1/8 tspn salt
- 2-3 tbspns milk
For the Figs
- 1 pound figs, cut into quarters and/or halves
- honey, for drizzling
Instructions
- Preheat the oven to 350°F. Butter or grease a loaf pan. Dust with flour, tap out the excess, and set aside.
- Sift the flour, baking powder, salt and sugar into a large mixing bowl and set aside.
- In a separate bowl, whisk the egg yolks, whole egg, cream and almond extract together.
- In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, half of the wet ingredients and the dry ingredients. Mix on low speed and beat until the mixture is incorporated.
- Then, add the remaining egg mixture and anise seeds and beat until well combined, another two to three minutes.
- Pour the batter into the baking pan and bake for about 30-40 minutes or until the loaf has turned golden brown and a toothpick comes out clean when inserted.
- Transfer the cake to a wire rack to cool for 20 minutes before removing the cake from the pan.
- To make the glaze, add the powdered sugar, softened butter, almond extract, salt and milk to a bowl and whisk until the ingredients are well combined. When the cake is cool, pour the glaze over the top and allow to sit until it cools.
- Place the figs, skin side down, on a parchment lined baking sheet, drizzle with honey and roast for 10-15 minutes at 350°F.
- To assemble the cake, pour the glaze over the top and decorate with the roasted figs and a drizzle of honey.
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