This very moist cake, made with fresh figs, is terrific with a cup of hot tea or coffee.
1/4 c. butter (1 stick), softened
1-1/4 c. sugar, divided
1-1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
1 c. evaporated milk
1 tsp. vanilla extract
1/4 tsp. almond extract
3/4 c. sliced raw almonds, divided
3 c. chopped fresh figs, divided
1/4 c. water
1 tsp. molasses
1 tbsp. lemon juice
Preheat oven to 350 degrees. Prepare two 8in. round cake pans. In a medium bowl, sift flours, salt and baking powder. In a large bowl, cream butter with 1 c. sugar until fluffy. Add egg and beat well. Add four mixture alternately with evaporated milk. Add vanilla and almond extract. Fold in 1 c. figs and 1/2 c. almonds . Divide into two prepared 8 in. round pans. Bake at 350 degrees for 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 5 minutes. Finish cooling on racks.
To make filling:
In a saucepan, combine 2 c. figs, 1/4 c. sugar, molasses, water and lemon juice. Bring to a boil. Reduce heat; simmer and cook until thickened, 20-30 minutes. Remove from heat; stir in 1/4 c. almonds. When cool, spread between layers and on top of cake. Garnish with sliced almonds, if desired.