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Fig & Almond Cake

Fresh figs are in season and I'm loving it. It's funny because as a child I had access to my neighbor's fig tree and had no interest in eating them. I thought they were an odd fruit. It's nice that I can get them in the local grocery store but I find that they don't keep for very long, even in the refrigerator. So when this latest batch was on the verge of going bad, I started looking for a recipe to use them.

In the past I've made fig jam and fig compotes but that's not what I what I had in mind. Then I came across this recipe in the New York Times. It was just what I was looking for - a simple recipe with ingredients that I had readily on hand. I love that it's not too sweet, perfect with a little dollop of Greek yogurt or sour cream on the side.

I've since made this cake and used some honeyed Italian plums that I'd canned and it's delicious. I think it would also work well with fresh peaches or plums. It also reminds me of one of my favor…

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