sticky fig cake with caramel sauce

donna hay - Fresh + Light - - Gloriously Gluten-Free -

350g dried figs, chopped

2 cups (500ml) boil­ing wa­ter

2 tea­spoons bi­car­bon­ate of (bak­ing) soda

4 eggs

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

caramel sauce

½ cup (85g) ra­padura su­gar 1 cup (250ml) co­conut milk

caramelised figs

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.

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