Total Steps
12
Ingredients
12
Tools Needed
9
Ingredients
- 200 gram salted butter
- 150 gram sugar
- 120 gram flour 00
- 30 gram almond powder
- 8 gram baking powder for cakes
- 0.5 vanilla bean
- 5 dried apricots
- 3 jumbo figs
- 2 pitted dates
- walnuts(optional)
- 125 gram powdered sugar(optional)
- 50 gram sliced almonds(optional)
Instructions
Step 1
Cut the vanilla bean along its length, open it, and scrape out the seeds with the tip of a boxcutter.
Step 2
Melt the butter, cut into small pieces, in a pan and let it cool.
Step 3
Meanwhile, sift flour and add to the almond powder.
Step 4
Add half the sugar to the flour mixture and set aside.
Step 5
Beat eggs with the remaining sugar until light and fluffy. Gradually add the flour and sugar mixture and stir.
Step 6
Pour in the melted butter scented with vanilla seeds.
Step 7
Mix well, then finish by adding the baking powder.
Step 8
Cut the dried fruit into small pieces and gently fold them into the mixture from the bottom up.
Step 9
Grease a cake tin of 22 cm in diameter (or a silicon cake pan of 26 cm), pour the mixture, and bake at 190°C for 35-40 minutes (30-35 minutes for a silicon cake pan).
Step 10
Remove the cake from the oven, let it cool, and invert onto a serving platter.
Step 11
Optionally, mix the powdered sugar with 1 or 2 tablespoons of water to create an icing. Spread the icing on the cake and decorate with sliced almonds. Alternatively, dust with icing sugar.
Step 12
If powdered almonds or almond flour are unavailable, blend 30g blanched almonds with 1 teaspoon of sugar (taken from the main sugar quantity) in a mixer until a fine powder is obtained.