It's fig season in Yallingup (Western Australia) right now, and each day I pick magnificent purple figs from my sister's tree. They're jammy and sweet inside so we are eating them with breakfast, for dessert, and of course at every cooking school!
This is an easy yet delicious cake which you can top with any fruit. I also make it with apricots and plums, but blueberries or cherries would also be superb.
Torta di Mandorle
Serves 10 - 12 people
- 250 g butter
- 250 g castor sugar
- 4 x 50 g eggs
- 60 g plain flour, sifted
- 250 g almond meal
In a mixer beat butter and sugar well until it becomes white and creamy. Add eggs one at a time and continue to beat. Fold in flour and almond meal with a cake spatula. Grease well a 28 cm fluted flan tin. Spoon in almond mix and spread evenly.
Depending on what fruit is in season, you can choose to top it with fresh figs, peaches or plums. Slice or halve the fruit and place gently on top of tart. Cook in a 170 degree oven for 40 minutes or until you can touch the centre and it bounces back. The cake filling will rise above the fruit. Allow to cool for 20 minutes and remove from flan tin and place on a cooling rack.
Serve it by itself or with some double cream.