Substitute chopped walnuts for the almonds.Dried figs are one of the most wonderful fruits on the market because their color and taste is so close to that of a fresh fig when cooked. For this cake the figs and crunchy nuts are moistened with a spiced sugar syrup before serving.
Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 21/2 hours in a medium slow cooker
11/2 cups slivered blanched almonds
3/4 chopped dried figs, stems discarded if necessary
1/4 cup grappa or brandy
11/2 cups all-purpose flour
2 cups granulated sugar, divided
13/4 teaspoons baking powder
Pinch salt
3 large eggs, at room temperature
6 tablespoons unsalted butter, melted
1 (3-inch) cinnamon stick
2 (3-inch) strips lemon zest
Vegetable oil spray
Parchment paper
1. Preheat the oven to 350°F, and line a baking sheet with aluminum foil. Place almonds on the baking sheet and toast nuts for 5 to 7 minutes, or until browned. Set aside. Place figs in a small mixing bowl, and sprinkle with grappa. Set aside.
2. Using the bottom of the slow cooker insert as a guide, cut out a piece of parchment paper. Grease the inside of the slow cooker liberally with vegetable oil spray or butter. Place the parchment paper into the bottom, and grease it liberally as well.
3. Combine flour, 1/2 cup sugar, baking powder, and salt in a mixing bowl. Whisk eggs in another bowl, and add melted butter.
4. Add egg mixture to dry ingredients, and stir well. Add toasted nuts and figs. Stir well again, scrape batter into prepared slow cooker, and even out the top with a rubber spatula.
5. Cook cake on High for 21/4 to 21/2 hours, or until a toothpick inserted in the center comes out clean. Turn off the slow cooker, remove the lid, and allow cake to cool for 15 minutes. Run a spatula around the edge of the insert, and then invert cake onto a serving platter.
6. While cake cooks, make syrup. Combine remaining 11/2 cups sugar, 1 cup water, cinnamon stick, and lemon zest in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low, and cook syrup for 10 minutes, stirring occasionally. Remove and discard cinnamon stick and lemon zest. To serve, cut cake into slices and drizzle syrup over each slice. Serve cake hot or at room temperature.
Note: The cake and syrup can both be prepared up to 2 days in advance and kept separately at room temperature, tightly covered with plastic wrap.
Variations:
Substitute chopped walnuts for the almonds.
Substitute chopped dried apricots or chopped dates for the figs.