Recipe by Michael Procopio
- 1 cup almonds blanched and without skin
- 1/3 cup yellow cornmeal
- 2/3 cup corn flour
- 1/4 cup unbleached all purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 4 ounces unsalted butter
- 3 egg yolks
- a pinch of salt
- powdered sugar for decoration
- 1 pint of fresh Mission figs
- 2-3 tablespoons of sugar (for the figs)
- 1 teaspoon pomegranate molasses
- Grease with butter a 9-inch cake pan with removable bottom, lining the pan with similarly-greased parchment paper.
- In a Cuisinart, or whatever you wish to call yours, combine almonds, cornmeal, corn flour, all purpose flour, baking powder and salt. Pulse until the almonds are crushed sufficiently to make a fine meal.
- Cream butter and sugar until, well, creamy. Add yolks one at a time. The color should be roughly equivalent to that of a blinding afternoon sun.
- Combine the butter mixture with the flour group until well incorporated. Spread into cake pan and bake on the middle rack of a pre-heated 400° oven for about 30 minutes, or until done.
- Wash figs, slice into quarter segments. Toss them in sugar and molasses, but gently. Let sit for about an hour.
- Remove from oven. Remember to turn off your oven. Place the now-baked cake on a rack to cool. Remove from pan. Please remove the parchment paper. Dust with powdered sugar when plated.
- Slice cake and serve with prepared figs and sweetened cream.