sticky fig cake with caramel sauce
350g dried figs, chopped
2 cups (500ml) boiling water
2 teaspoons bicarbonate of (baking) soda
⅓ cup (60g) rapadura sugar
1¼ cups (200g) buckwheat flour
1½ cups (180g) almond meal (ground almonds) 2 teaspoons vanilla extract
¼ cup (60ml) light-flavoured extra virgin olive oil
½ cup (85g) rapadura sugar 1 cup (250ml) coconut milk
2 tablespoons rapadura sugar 3 black figs, halved Preheat oven to 160°C (325°F). Place the figs and water in a medium saucepan over high heat and cook, stirring occasionally, for 15 minutes or until soft. Remove from the heat, add the bicarbonate of soda and stir to combine. Set aside for 10 minutes. Using a hand-held blender, blend until smooth.
Place the eggs and sugar in the bowl of an electric mixer and whisk for 8 minutes or until thick and tripled in volume. Add the fig puree, flour, almond meal, vanilla and oil and gently fold to combine. Pour into a lightly greased 22cm round cake tin lined with non-stick baking paper. Bake for 1 hour or until cooked when tested with a skewer.
To make the caramel sauce, place the sugar and coconut milk in a medium saucepan over high heat. Bring to the boil and cook for 5–8 minutes or until slightly thickened.
To make the caramelised figs, place the sugar in a non-stick frying pan over medium heat and cook for 2 minutes or until the sugar starts to melt. Add the figs, cut-side down, and cook for 1–2 minutes or until golden.
Top the warm cake with the caramel sauce and caramelised figs to serve. SERVES 8–10.