I picked up a locally made fig-walnut bar at a farmers market and it had only two ingredients . Can you guess? The flavors complimented each other so well.
Though this cake has 1/2 cup of almond liquor it would certainly be not boozy ! (Did I disappoint anyone?)
1 cup sliced dried calimyrna figs (6-8 depending on size)
1/2 cup almond liquor, such as Amaretto
1 1/2 cup coarsely chopped walnuts, divided
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks unsalted butter , room temperature
1 cup sugar
1 cup mascarpone cheese, room temperature
4 large eggs, room temperature
1 teaspoon vanilla extract
1 tablespoon turbinado sugar
Add sliced figs and almond liquor to a medium microwavable bowl. Stir , microwave on high for 1 minute. Stir again and let sit at room temperature for 1 hour.
Preheat oven to 350 degrees F. Spray a 9-inch spring form pan with non-stick cooking spray and set aside.
Add 1 cup walnuts, flour, baking powder, baking soda and salt to a food processor. Process until nuts are finely ground. Set aside.
Strain figs , reserve liquid.
Add butter and sugar to the bowl of an electric stand mixer, beat for about 3 minutes on medium-high speed until light and fluffy (it would almost look like mayonnaise). Add mascarpone cheese and beat until mixed well. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Add half the flour mixture , beat until just mixed. Beat in the reserved almond liquor . Toss the drained figs into the remaining flour mixture and add into the bowl , beat until just combined. Transfer batter to the prepared cake pan, smooth top, sprinkle remaining walnuts and turbinado sugar. Bake for 50-55 minutes , until a tooth pick inserted in the middle of the cake comes clean. Cool completely on a wire rack.
Makes one 9-inch cake.