So, for the shindig, I contributed meatballs and baked ziti but I also wanted to make a dessert evocative of Fall.
Perhaps figs will do.
So I searched a few of my reliable cooking sites and NYTimes cooking came through with the following recipe:
Younger daughter did not think this cake would appeal to some of the party-goers and suggested something chocolate. If I could re-phrase her proposal it would sound something like this…”Mom, I want something chocolate, so please don’t waste your precious, shore-baking time making a not-too-sweet cake with ground almonds, butter, honey, and figs. Just make something ooohy-gooey, delicious and chocolate and call it a day.”
Well, her wish almost came to fruition because I could not find figs. I almost gave in to the cocoa request but thought to myself…”hmmmm, what would be a good substitute for figs?” So I went to the market and browsed and take a look at these little jewels:
Sliced plums would also work well with this recipe and would be quite pretty!
Oh and, by the way, after all that, I forgot to bring the cake to the party so we just had to eat it ourselves!
Apricot and Almond Cake
by: NYTimes Cooking
5 tablespoons butter, melted, plus butter for greasing pan
1 cup natural raw almonds (not blanched)
¼ cup sugar, plus 2 tablespoons for sprinkling
¼ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon cinnamon
⅛ teaspoon salt
3 eggs, beaten
2 tablespoons honey
½ teaspoon almond extract
4 ripe apricots, each sliced in fours (or 12 figs, sliced in half)
Heat oven to 375 degrees. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine.
In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan.
Slice the apricots and arrange them cut-side up over the batter. Sprinkle the apricots with sugar and bake for 30-35 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.