What you need:
- 1 pint fresh figs, or dried if you don’t have fresh
- ¾ cup port, sherry, or your favorite dessert wine
- Strip of zest from orange or lemon
- ¾ cup butter, room temperature
- ½ cup sugar
- 1 tbsp molasses
- 2 cups of All Purpose Flour
- ½ cup almond flour
- ½ tsp Autumn Harvest Blend, or cinnamon
- A pinch of salt
- A dash of port
- Small baking dish
Preheat oven to 375 F
Pour the port into a small saucepan over medium heat. Trim the top stem off and slice the figs in half lengthwise. Gently place the fig in the port with the citrus zest. Poach (cook in the wine) for 5 minutes. Then, with a slotted spoon remove the figs and set aside. Continue to boil the wine until it’s reduced by half.
Meanwhile, cream the butter and sugar together with the molasses. Incorporate the eggs one by one. Add a dash of port as you would with vanilla extract. Then fold in the flour, almond flour, autumn harvest blend, and a pinch of salt. Gently stir until all ingredients are incorporated.
Grease your baking dish with butter and spoon in cake batter. Place the poached figs on top of the batter. Bake for 35-40 minutes until done. Make whipped cream for serving while the cake bakes.
Let cake cool for 10 minutes, then spoon the reserved syrup over the cake. Serve warm with whipped cream!