Ingredients:

  • 1 cup (96g) all-purpose flour
  • 1 cup (96g) super-fine almond flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2.5ml) almond extract
  • 1 1/2 cups (225g) fresh figs, stemmed and quartered
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. In a small bowl, toss the quartered figs with 1 tablespoon of flour until lightly coated.
  2. In a large bowl, beat the softened butter and sugar together until the mixture is pale and fluffy. Whisk in the eggs one at a time, then stir in the vanilla and almond extracts.
  3. Sift the all-purpose flour, almond flour, baking powder, cinnamon, and salt into the wet mixture. Use a spatula to fold gently until just combined; do not over-mix.
  4. Pour the batter into the prepared pan and gently press the floured fig quarters into the top. Bake for 30–35 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.