Ingredients
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2 1/2 cups all-purpose flour
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1 cup whole toasted almond
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1 1/2 teaspoons baking powder
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1 1/4 cups granulated sugar
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1/2 cup vegetable oil
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2 large eggs
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1/2 teaspoon vanilla
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1/2 teaspoon almond extract
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1/2 cup fresh orange juice
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1 cup finely chopped fresh fig
Instructions
- Grease and flour a 9-inch Bundt pan.
- In a food processor pulse with a metal blade almonds to a fine crumb add flour, baking powder, cinnamon, and salt pulse to mix and lighten.
- Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and almond extract.
- In a mixer at low speed, beat flour into egg mixture a little at a time, alternating with orange juice. Stir in figs. Spoon batter into prepared baking pan; smooth top.
- Bake cake at 350° for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool fig cake in pan on rack for about 5 minutes; remove from pan to rack to cool completely. Dust with powdered sugar if desired.