Fig Frangipane, Bifloral Honey and Almond
This is a beautiful way to take advantage of the last figs of the season, plus as they slowly bake, the figs sweeten to celebrate our mothers accordingly!
1 low mold of 28 cm
130 g soft butter
¾ cup powdered sugar
1 tablespoon lemon zest
1 vanilla pod, split and with the seeds scraped or essence
½ cup of almond flour
½ cup all-purpose flour, sifted
½ teaspoon baking powder
1 cup of split almonds
6 figs, quartered
¼ cup of Bifloral honey @reinamadre.cl
Preheat the oven to 160°C.
Lightly grease a tartlet pan
Put the butter, sugar, lemon and vanilla seeds or essence in the bowl of an electric mixer and beat for 6 to 8 min, or until light and fluffy.
Add the eggs, one at a time, beating well after each.
Add the almond flour, flour and baking powder, and mix to combine. Add the chopped almonds.
Pour into pan and spread until smooth.
Put the figs into the almond filling, pressing down slightly.
Bring to the oven and cook for 45 minutes, or until golden brown.
Remove from the oven and, while still hot, brush with the Bifloral honey @reinamadre
Recipe, production and photography: @catasanchezmontes