The wind carries a chill, an edge that scents the air with a hint of sweet decay, a reminder of events soon to unfold.
The sun rises later each morning, streaking the sky with bold hues of fuchsia and orange on the morning drive to work.
Rain drizzles from the sky in lazy streams, the clouds both blue and weary.
Autumn has arrived, unpacking her bags slowly and settling in for the next few months without fanfare.
Even though I may dismay over the end of summer and her beautiful weather, the change of the seasons has a way of breathing new life into an old rhythm.
The start to a new school year, the warm embrace of the oven, and the appearance of fall fruits at the market have given the transition a gentle touch.
Last weekend, in my haste to enjoy as much fall produce as I could carry, I purchased too many figs at the market… again.
While fresh, ripe figs are delicious, my personal favorite are figs that have been cooked down so the flavor concentrates and the fruit releases its sweet juices.
With this in mind, I sliced my fig bounty in half, brushing the open face with honey and roasting them in the oven until they started sizzling.
Half of the figs were chopped and folded into a honey sweetened almond cake batter and the rest were pressed on top in concentric circles.
This cake may be a simple one, without glaze or icing, but when the slices are topped with a honey sweetened yogurt before serving, each fig-filled forkful is a celebration of the new season.
This Roasted Fig and Almond Cake brings out the warm flavors of fall.
Figs are brushed with honey and roasted to concentrate the flavor.
The roasted figs are then baked into an almond cake, which is sweetened with additional honey and spiced with a touch of cinnamon.
The honey caramelizes and a toasted almond flavor emerges, adding another layer of dimension to the cake’s final figgy flavor.
Serve with honey sweetened yogurt and a mug of warm, milky tea.
Source: Roasted Fig & Almond Cake
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