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Prep time
25 minutes
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Cook time
1 hour 15 minutes
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makes
1 (9-inch round) cake
Author Notes
If you’re a part of the “Is this a cake or a tart” fan club (me), then you will love this cake. Yes, you’re baking it in a tart pan, but I think the blurred distinction has more to do with the way the outside of this cake gets so crunchy and golden, almost like it’s got a crust, while the inside stays rich, almost gooey. The almond flour keeps it moist, dense, and delightfully nutty while the figs provide jamminess without juiciness (putting that on a T-shirt). Feel free to go off-script with the fruit, as long as it isn’t overly juicy. It’s an already tender cake—excessive moisture will make it tough to bake through. —Alison Roman
Test Kitchen Notes
Do ahead: Alison says this cake can be made up to 4 days ahead, tightly wrapped and stored at room temperature.
Reprinted from “Sweet Enough” Copyright © 2023 by Alison Roman. Photographs copyright © 2023 by Chris Bernabeo. Published by Clarkson Potter, an imprint of Random House. —Food52
Ingredients
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Softened unsalted butter and granulated sugar, for the pan
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1 cup
(145 grams) all-purpose flour
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1/2 cup
(60 grams) almond or hazelnut flour
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1 teaspoon
(4 grams) baking powder
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3/4 teaspoon
(3 grams) kosher salt
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1 1/2
sticks (6 ounces/170 grams) unsalted butter, at room temperature
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3/4 cup
plus 2 tablespoons granulated sugar, divided
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1/2
vanilla bean pod, split lengthwise
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2
large eggs
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1/3 cup
(80 grams) Greek yogurt or sour cream
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1 pound
(455 grams) fresh figs, halved or quartered if large (or rhubarb, cut into 2-inch pieces or pears, cored and quartered lengthwise)
Directions
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Heat the oven to 350°F. Butter a 9-inch tart pan with a removable bottom and sprinkle with sugar, tapping out the excess. (Alternatively, line a 9-inch cake pan with a round of parchment and butter/sugar the paper.)
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In a medium bowl, whisk together the flour, almond flour, baking powder, and salt.
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In a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat the butter and ¾ cup (160 grams) of the sugar on high speed until it’s super light and fluffy, about 4 minutes. Scrape in the seeds from the vanilla bean pod (saving the pod for another use; drop it in some vodka to infuse for your espresso martinis) and beat to blend.
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Add the eggs, one at a time, beating on high until extremely pale and fluffy (almost reminiscent of Marshmallow Fluff), about 4 minutes.
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Reduce the mixer speed to low and gradually add the flour mixture, then the yogurt. Beat, scraping down the sides of the bowl as needed, just to combine (the batter will be thick). Fold in about half the figs.
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Scrape the batter into the prepared pan. Arrange the remaining figs over top, and sprinkle with the remaining 2 tablespoons sugar. Place the tart pan on a large sheet pan (to make it easier to remove) and bake, rotating the pan front to back once, until the cake is deeply golden brown and the figs on top are soft and beginning to brown, 65 to 75 minutes.
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Let the cake cool before removing it from the pan.
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Eat with: A large bowl of thick Greek yogurt or labne with a drizzle of honey, and a very good Riesling.
Alison Roman is a cook, writer and author of the bestselling cookbook "Dining In," published by Clarkson Potter in Fall 2017. Her second cookbook "Nothing Fancy," is now available. She is a bi-weekly columnist for the New York Times Cooking section, as well as a monthly contributor to Bon Appétit Magazine. Originally from Los Angeles, she lives in Brooklyn until she decides to move upstate like everyone else.
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