1stick (4 oz)unsalted butter, 1 tb goes on bottom with 2 tb honey
1cup (128g)whole wheat pastry flour
1cup (128g)blanched almond flour, , sifted in mesh strainer
2tablespoonshoney, , for bottom (you could also probably use 2 tablespoons white sugar if you prefer, but I have not tested this)
1/4cup (50g)light brown sugar
1/4cup (50g)white sugar
1teaspoonsalt
1teaspoonbaking powder
1/2teaspooncardamom
2eggs
1teaspoonvanilla extract
1/2cup (120g)plain greek yogurt or skyr, , 1% or higher fat
Instructions
Add butter to a 8'' cast iron pan (the one you plan to bake and serve in). Heat over low to medium heat until completely melted.
Pour almost all of the butter in a large bowl, leaving one tablespoon or so behind in the pan.
Add honey to pan and place pan back over low medium heat until honey is rapidly bubbling. Let sit bubbling for about 1-2 minutes.
Turn heat off and place halved figs on the pan. Figs should be skin side up/cut side down and arranged in a concentric pattern (start with the outside of the pan and then go in). Set pan aside.
In a separate medium bowl, add sifted almond flour and whole wheat pastry flour. Add in baking powder, baking soda, salt, and cardamom. Stir. Set aside.
Add sugar to the large bowl with the melted butter and whisk vigorously. Add in eggs and vanilla until lighter in color. Then fold in flour mixture with a spatula- add in about a third of the mixture, fold, and then repeat until all used.
Fold in yogurt until well incorporated.
Pour batter into 8'' skillet. It will be quite thick, don't worry.
Bake for 25-30 minutes, until it has pulled away from the side of the pan a bit and a toothpick comes out clean. Let cool before using an offset spatula to loosen the cake from the pan, then flip upside down onto a cooling rack.