Figs Almond Cake Recipe

Posted on
Photo: Figs Almond Cake Recipe 

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Figs Almond Cake Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Figs Almond Cake.

Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 15 minutes
Cooking time : 40 minutes

Ingredients

¾ cup butter or 150 g, softened

½ cup caster sugar or 100 g

4 eggs

1 teaspoon vanilla essence

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

1½ cups plain flour or 210 g

½ cup almond powder or 50 g

1 teaspoon baking powder

1 tablespoon anise powder, optional

1½ cups fresh figs or 300 g, chopped

¼ cup flaked almonds or 25 g

Preparation

Mix in a bowl the butter and sugar for 2-3 minutes until well combined. Add eggs, vanilla and NESTLÉ® Sweetened Condensed Milk then mix to combine all together.

Add flour, almond powder, baking powder and anise powder over the mixture and mix until mixture is well combined.

Fold the figs into the mixture and pour mixture into a 23x28cm greased and floured cake tin; sprinkle almond flakes on top and bake in a 190°C preheated panggangan for 35-40 minutes or until when inserting a skewer in the center comes out clean.

Remove from the panggangan and set aside to cool.

Nutrional Information

Energy : 452.00 Kcal
Protein : 9.70 g
Carbohydrate : 56.00 g
Fats : 22.00 g

From Nestle Family

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *