Gluten Free Fig Cake

A simple sponge cake topped with fresh figs and raspberries.

Ingredients

Preheat the oven to 180 degrees
In a food processor ground the almonds.
Melt the coconut oil and pour in to a mixing bowl. Add the milk, lemon juice, lemon zest, maple syrup, vanilla, ground almonds and salt.
Sift in the baking powder, flour and bicarbonate of soda and mix until combined. If the mixture is especially dry, add a splash of milk.
Line a baking tin with baking paper or grease with coconut oil and tip in the cake mixture.
Once the cake mixture is even, place the halved figs on top and gently press in to the cake a long with the raspberries (see image).
Bake for 30 minutes or until golden brown.