Fig and Honey Frangipane
Removing the pasty element of this frangipane makes the dish super easy to bang together and even better to serve, just scoop it out onto a plate, top with creme fraiche and fig jam!
Prep: 20 minutes - Cook: 60 minutes (plus cooling Jam) - Serves: 8 - Difficulty: Easy- Recipe: Hayden Quinn
Ingredients
1 cup butter (plus extra for lining baking dish)
1 1/2 cup almond meal
1 cup icing sugar
2 whole eggs + 1 egg yolk, whisked
1/4 cup plain flour
5 figs, stems removed and cut in a cross pattern, squeezed slightly*
Fig Jam
8-10 fresh figs, stems removed and cut in quarters and then in half
1/2 cup Kangaroo Island Living Honey
1 cup jam sugar
1 tsp vanilla bean paste
1 stick cinnamon
To serve
Creme fraiche, to dollop
Notes
* Jam can be made a day or a week ahead of time and will keep in the fridge in an airtight jar.
* See video on how to cut figs to be places in frangipane
Method
Step 1. Start by making the jam by simply combining all jam ingredients into a small pot, stir well to combine and bring to a simmer over a medium high heat, once simmering reduce heat and cook for 60mins until reduced slightly. Set aside to cool. Once cool you can place in a jar in fridge until ready to use*.
Step 2. Preheat oven (or in our case the Weber BBQ using a diffuser plate) to 200C. Whip butter until light and airy. Add almond meal and mix well until fully incorporated. Next, add in the icing sugar and gently stir through to start and then mix well to combine.
Step 3. Add egg mix a little at a time, incorporating well before adding the next, continue until all egg is added and combined.
Step 4. Rain in flour and again incorporate well to combine. By now you should have a nice smooth, full batter.
Step 5. Grease your baking vessel (we used a cast iron skillet) with butter and pour in frangipane batter. Add figs to your liking and bake for 45mins or until cooked and slightly golden on top.
Step 6. To serve simply scoop from your baking dish and dollop with creme fraiche and fig jam.
