Fig and almond cake

This is a light cake that’s rich and buttery on the bottom. A gluten-free treat that can be stored in an airtight container in the fridge for up to five days. Bring to room temperature before serving.

Serves 10 – 12

INGREDIENTS

3-4 fresh figs, sliced thinly

(remove base and stalk)

4 large eggs

228g margarine or butter

228g coconut sugar (you can substitute with caster sugar if you prefer)

228g ground almonds, sifted

½ tsp almond extract

Topping

20g flaked almonds, toasted

2 tbsp apricot or strawberry jam (sugar free)

METHOD:

Preheat the oven to 180°C (160°C fanassisted).

Line the base and side of a non-stick, loose bottom, 20cm springform tin with baking parchment.

Place the sliced figs around the base of the tin.

In an electric mixer or by hand, cream the margarine and coconut sugar until pale and fluffy. Now beat in the eggs a little at a time.

Add the almond extract and then lightly fold in the sieved ground almonds.

Spread this mixture carefully over the figs, and even out the surface with the back of a tablespoon.

Then bake on a middle shelf in the oven for exactly 45 minutes. Remove from the oven and leave to cool over a wire rack.

When cooled, loosen the cooked mixture around the edges.

Place a serving plate over the tin and flip over, then release the clasp. Peel away the parchment paper.

For the apricot or strawberry glaze: heat the jam in a small saucepan over a medium heat until liquid (melted). You can add a touch of water if the consistency is too thick. Then remove from the heat and strain the jam through a fine strainer to remove any fruit lumps, leave to cool until only slightly warm, then using a pastry brush glaze the tart. Sprinkle with toasted almonds.

Serve with ice cream or coconut yogurt.

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