INGREDIENTS:
- 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
METHOD
- Preheat oven to 180 degrees Celsius
- Combine all ingredients in a bowl and mix well, making sure there are no lumps
- Pour into a 20cm lined springform cake tin and arrange sliced figs on top of the batter
- Bake for 20-30 mins or until cake is lightly golden and springs back to the touch
- 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