• 220g Almond meal
  • 40g butter melted (can substitute for coconut oil for dairy free)
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 40g honey
  • 3 medium free range eggs
  • ½ tbs pure vanilla extract
  • 3 drops orange oil
  • 5-6 fresh figs cut in half


  1. Preheat oven to 180 degrees Celsius
  2. Combine all ingredients in a bowl and mix well, making sure there are no lumps
  3. Pour into a 20cm lined springform cake tin and arrange sliced figs on top of the batter
  4. Bake for 20-30 mins or until cake is lightly golden and springs back to the touch
  5. Serve with pure cream or whipped coconut cream


Recipe Disclaimer

Thanks for clicking on this yummy recipe! Before you make it you need to know I am not a fancy chef! Neither am I an expert cook who aspires to measure everything. Writing recipes is in fact rather difficult for me as I am a creative, touch, taste and smell-as-I-go kinda girl! I realise this does not suit all personality types, forgive me, so if you would like better measurements or descriptions for the kind of recipe I present it might be a good idea to google something similar as I am sure there would be plenty out there based off the same principles as these recipes!! The sharing of these recipes is just an outlet for my creative flair! Good luck – I mean – enjoy! Kim x