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Food & Drink

Almond Cake with Fig Compote Recipe

Almond Cake with Fig Compote Recipe

One of the best things about this time of year is the downtime that’s built in – lazy days spent with family, while a fire crackles in the background and something yummy bakes in the oven. Perfect for just this sort of laid-back occasion: this amazing Almond Cake with Fig Compote, expertly adapted by the talented Sarah Elliott. Combining season-perfect flavors and a gorgeous presentation, it’s on my list of must-bakes over the next week – a delicious finish to a warm and cozy day spent in. XXJKE

Featured Products: Irving Place Studio DinnerwareCanvas Oslo CakeserverCanvas Oslo Cutlery Set

 

 

Photos & Styling: Sarah Elliott

Almond Cake with Fig Compote Recipe 0
Almond Cake with Fig Compote Recipe
Almond Cake with Fig Compote Recipe
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Almond Cake with Fig Compote Recipe
Almond Cake with Fig Compote Recipe
Almond Cake with Fig Compote Recipe 6
Almond Cake with Fig Compote Recipe
Almond Cake with Fig Compote Recipe
Almond Cake with Fig Compote Recipe 9
Almond Cake with Fig Compote Recipe 10
Recipe

Almond Cake with Fig Compote Recipe

  • Servings: 10-12 people
  • Units:
  • Course: Desserts

Ingredients for the Cake:

  • 3 large eggs separated and at room temperature
  • 1 1/2 cup 355 ml sugar
  • 2 1/4 cup 532 ml cake flour
  • 3 teaspoons salt
  • 1/3 cup 79 ml vegetable oil plus 1 tablespoon
  • 1 cup 237 ml whole milk
  • 1 1/2 teaspoons almond extract

Ingredients for the Frosting:

  • 6 sticks unsalted butter softened
  • 9 cup 2129 ml confectioners' sugar
  • 1 1/2 teaspoons almond extract

Ingredients for the Fig Compote:

  • 1 cup 237 ml black mission figs ripe, cut into quarters
  • 1 tablespoon Grade B maple syrup
  • 1 tablespoon fresh lemon juice
  • pinch cardamom optional

For the cake:

Pre-heat oven to 350.

Prepare 2 9 inch round baking pans, butter bottoms and line with parchment rounds, butter again bottoms and sides and dust with flour.

Beat egg whites until frothy then add 1/2 cup of the sugar (reserving the rest) a tablespoon at a time until egg whiles are stiff and glossy. Set aside.

Sift flour, remaining 1 cup sugar, baking powder and salt into large mixing bowl if you are using a hand held mixer or into bowl of stand mixer fitted with paddle attachment. Add the oil, milk, egg yolk and the vanilla. Beat for 2 minutes on medium speed, mixture will be quite thick. I actually prefer to use a hand held mixer for this recipe.

Fold in egg whites and distribute into the baking pans. Bake for 30-35 minutes. Cool for 10-20 minutes in the pan then turn out onto cake rack to cool completely.

For the frosting

Beat butter and 3 cups sugar with a mixer on medium speed until combined. Reduce speed to medium-low, and continue to beat, gradually adding remaining 6 cups sugar, 1 cup at a time. Raise speed to medium-high; add vanilla. Beat until pale and fluffy, about 3 minutes more.

For the fig compote:

Place cut figs in a medium saucepan; add the syrup, lemon juice and cardamom (if using). Place over a medium flame and stir frequently until figs soften and juices release. Allow the figs to fall apart, stirring every so often, use a fork to break them up a bit. Once the compote has thickened - about 15-20 minutes, remove from heat and let cool.