A simple sponge cake topped with fresh figs and raspberries.
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Gluten Free Fig Cake
Instructions
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Preheat the oven to 180 degrees
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In a food processor ground the almonds.
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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.
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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.
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Line a baking tin with baking paper or grease with coconut oil and tip in the cake mixture.
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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).
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Bake for 30 minutes or until golden brown.