Indulge in the exquisite flavors of the Tuscan countryside with this delightful gluten-free fig and almond olive oil cake. Imagine the moist texture, the delicate sweetness of ripe figs mingling with the subtle nuttiness of almonds, all enhanced by the fragrant richness of extra virgin olive oil. This recipe is a celebration of simple, fresh ingredients, transformed into a masterpiece that’s both elegant and surprisingly easy to make, perfect for any occasion, from a casual afternoon tea to a sophisticated dinner party. It's the perfect balance of sweet and subtly savory, a testament to the magic of Tuscan baking.
Forget complicated gluten-free baking; this recipe delivers exceptional results without compromising on taste or texture. The careful blend of almond flour, olive oil, and fresh figs creates a cake that's both moist and satisfying. Ready to bake your own slice of Tuscan sunshine? Let's dive into the step-by-step instructions to create this unforgettable gluten-free fig cake.
Tools Needed
- Oven
- Baking pan
- Baking paper
- Whisk
- Bowl
Ingredients
- Egg yolks
- Egg whites
- Sugar
- Vanilla extract
- Salt: a pinch
- Cinnamon
- Lemon zest
- Olive oil
- Baking powder
- Cornflour: 1 teaspoon
- Almond flour
- Fresh figs
Step-by-Step Instructions
Step 1. Prepare and Combine Wet Ingredients
- Preheat oven to 180 degrees. Prepare the baking pan with baking paper.
- Separate egg yolks from egg whites.
- In a bowl, mix egg yolks with sugar, vanilla extract, salt, cinnamon, lemon zest, and olive oil.
Step 2. Incorporate Dry Ingredients and Egg Whites
- Add baking powder and cornflour.
- Add almond flour.
- Whip egg whites until soft peaks form.
- Gently fold the whipped egg whites into the batter.
Step 3. Add Figs and Bake
- Arrange figs evenly on the batter before baking.
- Bake for 20 minutes, then add figs to the top and bake until done.
- Bake until golden brown. Let cool completely before serving.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Use a large pan to accommodate the moisture from the fruit.
- Don't overmix the batter after adding the egg whites to maintain airiness.
- Let the cake cool completely to room temperature before serving to prevent it from falling apart.
Nutrition
- N/A
FAQs
1. Can I use dried figs instead of fresh figs?
Yes, but you'll need to rehydrate them first by soaking them in warm water for about 20 minutes. Then, pat them dry before adding them to the batter.
2. What type of olive oil is best for this recipe?
Use a good quality extra virgin olive oil with a mild flavor. A strong, peppery olive oil might overpower the delicate fig flavor.
3. Can I store leftover cake?
Yes! Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
This Tuscan Gluten-Free Fig & Almond Olive Oil Cake is a testament to how delicious and satisfying gluten-free baking can be. Enjoy the delightful combination of textures and flavors, perfect for sharing with friends and family. Buon appetito!