Almond, Fig & Fresh Vanilla Tart with Orange Blossom Cream
Buttery gluten-free almond cake with fresh vanilla and fragrant Summer figs. I served this delight of a cake with softly whipped organic cream which I kissed with a drop of perfume’y’ orange blossom water.
It’s the end of Summer and the organic figs are at their best. I am definitely the queen of almond cakes partially because my husband, who loves cake btw, has a gluten allergy and also because I like the Italian type tarts which are not overly sweet.
How to make wholefood flours
Oat and most nuts can be made into a flour by whizzing them up fine enough to make a flour. All you need is a high-speed blender, like a NutriBullet and you can make your own flour in no time. If using a NutriBullet you would need to whizz the flour in batches to ensure it’s fine enough.
Worth noting that if you leave any nut to whizz up too finely – you will end up, eventually, with a nut butter, but whizzing for 30 seconds at a time would be all you need to make a flour.
Level up your flours by toasting them
Here’s a fact – ANYTHING in your kitchen will taste better when roasted and seeds or grains are no different.
I roast whole almonds in the oven on 180c for 5-7min until golden and toasty smelling, I toast the flaked almonds in this recipe too, any excess flour or coconut can be kept in the fridge for freshness.
Fresh vanilla pods
Fresh vanilla pods, often called “beans,” are the only edible fruit of the orchid family which has over 20 000 varieties! Vanilla beans must grow to just the right ripeness for the harvest to yield the sweet and flavourful vanilla we all know so well.
I only bake or add two types of vanilla to my food, the fresh vanilla pods, which I treasure and use sparingly and vanilla extract. I never use vanilla essence as it’s synthetic.
You can find gorgeous fresh plump vanilla pods at Wild Organics (online) as well as vanilla extract. In this recipe I urge you to try to source fresh vanilla pods as this cake is a true celebration of summer.
Leftover pods – vanilla sugar
I leave leftover pods in a small jar with brown sugar and a pinch of cinnamon to infuse. Sprinkle the vanilla sugar on halved plums or nectarines before baking them in a preheated oven. Chill and serve with Greek yogurt and a tablespoon or two granola, bliss.
Almond, Fig & Fresh Vanilla Pod Tart with Orange Blossom Cream
Ingredients
- 130 g unsalted butter softened
- 160 g caster sugar
- zest of 1 lemon
- zest of 1 orange
- 1 vanilla bean split and seeds scraped
- 3 eggs beaten
- 180 g almond flour see intro
- 75 g gluten-free flour (or plain)
- 1/2 teaspoon baking powder
- a few tablespoons runny honey
- 1/2 cup toasted almond flakes
- 6 figs quartered
- icing sugar to decorate
Orange Blossom Cream
- 250 ml cream
- 3 tablespoons icing sugar
- 1/2 teaspoon orange blossom water maybe more
Instructions
- Preheat the oven to 160c. Lightly grease a 24cm fluted loose-bottom cake tin.
- Place the butter, sugar, both zests and vanilla seeds in an electric mixer and whip until light and fluffy, about 5 minutes. Scraping the sides to make sure all gets whipped, it should look like mousse.
- Add the eggs, a little bit at a time, beating well after each addition. Add the almond meal and sift in the flour and baking powder and mix well to combine. Add a tablespoon honey and gently fold in.
- Fold in the toasted flaked almonds and spoon the mixture into the tart tin, spread until smooth. Add the figs randomly into the batter, pressing down slightly.
- Place the tart on a baking tray and bake for 45 minutes or until golden, keeping an eye on the colour of the tart as it will brown quite quickly, a light golden brown is what we are looking for (as per the pic above).
- While the tart cools, whip the cream, icing sugar and orange blossom to a soft whip, have a taste and maybe add a little more orange blossom water (be mindful it is powerful!). Add a spoonful over a slice and enjoy!
