Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Figgy Jam Almond Cake

Cake, Large Cakes | 16th January 2015 | By

Another book that passed briefly through my hands recently was Miranda Gore Browne’s Bake Me a Cake as Fast as You Can. It has lots of easy to bake cakes which all sound quite delicious, but the one that caught my eye was Brighton Cake. It’s a very old fashioned and simple cake where you rub the butter into the flour rather than creaming it. A bit of nostalgia crept in when I saw it and a burning need to use up some very old jars of jam.

For Christmas I was given this beautiful cake cutting set by a friend – a knife and slice. It’s fair-trade and the handles are made out of recycled bone. A friend was coming around for tea and the occasion was going to be their debut.

I did my usual tweaking and adapting – I had to get chocolate in there somehow. I upped the quantities to try and make an 8″ (20 cm) cake and added white chocolate to the mix.

This is how I made:

Figgy Jam Almond Cake

  • Weighed out 200g flour (half wholemeal, half white) and placed into a large bowl with 1 tsp baking powder, 85g caster sugar and ½ tsp maca powder (just so I feel I’m getting something healthy from the cake).
  • Rubbed in 85g cold unsalted butter with my fingers until the mixture resembled breadcrumbs.
  • Stirred in 30g white chocolate powder (I used Mortimer’s, but grated white chocolate would be fine).
  • Used a fork to mix in two small eggs and a scant tsp of almond extract. Stirred until the mixture formed a rough ball of very sticky dough.
  • Using the fork, pressed half of the mixture into an 8″ round cake mould.
  • Spread the contents of a small jar of fig and pomegranate jam over the batter.
  • Placed small blobs of the remaining dough over the jam and evened out as best I could with the aforementioned fork.
  • Placed 16 blanched almonds around the edge of the cake, pressing down slightly.
  • Baked at 180℃ for 30 mins when the cake was well risen and firm.
  • Sprinkled with a scant teaspoon of caster sugar and allowed to cool for ten minutes. Turned out onto a wire rack to cool completely.

 

Almond Jam Cake

I’ve fallen in love with this simple, but really quite delicious cake. It’s rather like a Bakewell tart with its almond bottom and crust and jam filling. I’m glad I was cautious with the almond extract though; the recipe stated two teaspoons for a smaller quantity of mix than I used. I expect the white chocolate helped to give a slightly richer feel. The texture was just how I like it, a little crunchy on the outside and soft and melting on the inside. As the mix was quite stiff, more like dough than batter, I was pleased to see the jam stayed nicely in the middle and didn’t sink. I am going to make another one this weekend for my mother – I’m thinking lemons.

Tags: , ,

Comments

  1. Leave a Reply

    Suelle
    16th January 2015

    I’ve just made a similar cake with apples and dried apricots in the middle. As I made it, I thought jam in the middle would be tasty! Fig and pomegranate jam sounds delicious!

    • Leave a Reply

      Choclette Blogger
      16th January 2015

      The beauty of this sort of cake, is that you can fill it with pretty much anything that grabs your fancy. Apple and apricot sounds good. I’m going to try it with lemon marmalade and flavour the cake with lemon zest rather than almonds.

      The jam is delicious 🙂

  2. Leave a Reply

    Anne Szadorska
    16th January 2015

    Firstly I love your new cake slicers – those handles are beautiful even if the word recycled bone weird’s me out a little!

    Secondly the cake looks really delicious – its homemade and with love and I would love a slice right now with my cuppa! I was talking about using wholemeal flour in baking with a friend the other day and how I really never do it for cakes but often with breads, I think I should be brave and try blending like you, pretend my cake is healthy 😉

    • Leave a Reply

      Choclette Blogger
      16th January 2015

      Haha yes indeed Anne, I’m not quite sure what’s meant by that, but they are ethical and made by good people so I’m sure no-one was harmed in the making!

      Do try wholemeal flour, it gives a certain nutty quality to cakes and certainly makes me feel as though I’m being a bit less naughty.

  3. Leave a Reply

    Sonia
    16th January 2015

    ooh this sounds delicious! I love Bakewell tarts, so this would be perfect for me!

    • Leave a Reply

      Choclette Blogger
      16th January 2015

      Thanks Sonia. It’s a bit easier to make than a bake well tart as you don’t have to faff around with pastry.

  4. Leave a Reply

    Alida
    16th January 2015

    This is fabulous Choclette! I love anything made with almonds and I adore figs. Very nice indeed!

  5. Leave a Reply

    belleau kitchen
    17th January 2015

    It looks sensational. I too love this kind of almondy puddingy cakey thing. Recipe looks so interesting too with the White choc powder. Must try this.

  6. Leave a Reply

    Laura Denman
    17th January 2015

    Your cake looks wonderful, your adaptations sound delicious and I love your knife/slice set. Very jealous 😉

  7. Leave a Reply

    GG
    17th January 2015

    This cake looks wonderful, crunchy on the outside and sweet and almondy inside. I didn’t know you could get white chocolate powder. I’m off in search of that. GG

    • Leave a Reply

      Choclette Blogger
      17th January 2015

      Mortimer’s do excellent chocolate powder GG – good quality chocolate which is ground fine, for hot chocolates or baking.

  8. Leave a Reply

    Jacqueline Meldrum
    17th January 2015

    I’ve got that book too, but only browsed through it so far. That cake looks gorgeous, but it needs some pouring cream in my mind.

  9. Leave a Reply

    Katie
    18th January 2015

    Looks delicious and I love the nobbly nutty top. Looks like a cross between cake and shortbread. Love the figgy filling

  10. Leave a Reply

    The Caked Crusader
    18th January 2015

    Lovely cake – and I like that it’s named after one of my favourite places too! Lovely gift – your friend chose well

  11. Leave a Reply

    Baking Addict
    18th January 2015

    It does sound rather like a Bakewell tart but better I suspect! Lovely cake cutting set x

    • Leave a Reply

      Choclette Blogger
      22nd January 2015

      Thanks Ros. I like a good Bakewell, but this is a bit easier to make as there is no faffing around with pastry.

  12. Leave a Reply

    Kate Glutenfreealchemist
    21st January 2015

    I love cakes like this….. almost scone-like…… Bet it would be amazing smothered in custard!
    Love the cake set too…. the handles are beautiful. What a lovely gift!

    • Leave a Reply

      Choclette Blogger
      22nd January 2015

      Yes indeed, I was thrilled with the cake set Kate. And you are right, the cake is halfway between a scone and a cake. It’s very nice indeed and would be fantastic smothered in custard.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>