John Myers
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Fig-almond-coconut with Amaretto
The perfect fig-almond-coconut with amaretto recipe with a picture and simple step-by-step instructions.
- 320 g Grated dough
- 11 Pc. Figs
- 150 g Ground almonds
- 100 g Coconut rasps
- 60 g Sugar brown raw sugar
- 3 Pc. Free range eggs
- 2 tbsp Honey liquid
- 2 tbsp Amaretto
- 1 dl Cream 30% fat
- 4 Branches Peppermint fresh
- For the dough see: www./rezept/511426/ Geriebener-Teig-oder- Kuchenteig.html. Mimi’s recipe includes fig schnapps because I don’t have any and in our area I have taken amaretto. This cake is for a baking tray of 28 cm Ø.
Preparations:
- Grease the cake sheet well with butter and flour. Wash the figs, dry them with kitchen paper, cut eighths, cut into 3/4 of the height, be careful not to cut through. Roll out the dough to cover the greased baking tray, prick the bottom well with a fork. Put in a cool place.
Filling:
- In a bowl, mix the almonds, grated coconut, sugar, eggs, honey and amaretto together well. Put aside.
Pre-baking:
- Take the baking tray lined with batter out of the refrigerator, line with baking paper and spread the dried beans on top. Pre-bake for about 15 minutes on the second bottom groove of the oven preheated to 200 ° C.
Cover and bake cakes:
- Take the cake out of the oven, remove the beans, pour in the cream and smooth the figs onto the cream. Bake for about 30-40 minutes at 180 ° C on the second lowest groove.
Serving:
- Cut the cooled cake, garnish each serving with a rosette of whipped cream and a sprig of peppermint. You can also garnish with powdered sugar, a scoop of ice cream or a light or red cake topping, etc. We like it so much with lots of cream.
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