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Le Chaudron recipe
Cake aux figues, amandes et miel
Fig, almond and honey loaf cake
⏱ 45 minServes 4Easy670 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6fresh figs
60 g (2 oz)brown sugar
40 g (1½ oz)runny honey
120 g (4 oz)unsalted butter, melted
2egg
100 g (3½ oz)almond flour
80 g (3 oz)all-purpose flour
1 tspbaking powder
1 pinchSalt
60 ml (¼ cup)cream
fresh figs + sliced almondsto garnish
- 6 fresh figs
- 60 g (2 oz) brown sugar
- 40 g (1½ oz) runny honey
- 120 g (4 oz) unsalted butter, melted
- 2 egg
- 100 g (3½ oz) almond flour
- 80 g (3 oz) all-purpose flour
- 1 tsp baking powder
- 1 pinch Salt
- 60 ml (¼ cup) cream
- fresh figs + sliced almonds to garnish
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F). Whisk the eggs with the brown sugar until pale. Stir in the melted butter and honey, then the sifted flour and sifted baking powder. Add the salt and cream.
- Put the quartered figs in the buttered, floured pan. Cover with the batter and decorate with figs and sliced almonds.
- Bake 10 minutes at 180 °C (350 °F), then 40 minutes at 150 °C (300 °F). Test with a knife blade.
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