Dried Fig and Almond Cake for 6 Servings

Instructions:

1. Place the quartered dried figs in a small bowl and pour boiling water and lemon juice over them. Let them steep for 10–15 minutes until plump.
2. Drain the figs in a sieve without rinsing and pat them lightly with a paper towel. Toss the drained figs in 1 tablespoon of the measured all-purpose flour to prevent sinking.
3. Preheat the oven to 350°F (175°C), grease an 8-inch round cake pan, and line the bottom with parchment paper.
4. Cream the softened butter and sugar together using an electric mixer or whisk until pale and fluffy (approximately 3 minutes).
5. Add eggs one at a time, beating well after each addition, then stir in the vanilla and almond extracts.
6. In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
7. Gradually fold the dry ingredients into the wet batter using a spatula until just combined, ensuring you do not overmix.
8. Gently fold in the prepared figs until evenly distributed.
9. Pour the batter into the prepared pan, smooth the top, and bake for 30–35 minutes until a toothpick inserted comes out clean.