Figs are in season in Australia at the moment and the fruit this year is absolutely glorious. A full-flavoured fruit, figs can be used in all manner of sweet treats like cakes, tarts, ice creams and jams, as well as in salads (fig, prosciutto and pear salad is a favourite) or as a part of a cheese plate.
For a simple dessert idea that can be made in a flash, figs are fantastic halved, grilled cut side down and then garnished with honey, mascarpone and flaked almonds.
For something a little more special, this gluten-free Fig and Almond Cake takes some beating. Using both fig jam within the cake, and fresh figs to decorate it, this cake is a wonderful way to showcase Summer’s luscious fruit. Serve it with thickened whipped cream, vanilla ice cream or custard.
- 6 large eggs
- 250 grams (2.5 cups) almond meal
- 285 grams jar fig jam
- 2 teaspoons baking powder
- ¼ teaspoon ginger
- 4-6 fresh figs
- 30 grams flaked almonds
- Icing sugar (optional) to dust
- Preheat oven to 180 degrees Celsius and spray/grease 22cm cake tin.
- Beat eggs with a stand or hand mixer for five minutes on high until creamy.
- Add almond meal, jam, baking powder and ginger and then beat for one further minute until combined.
- Pour into cake tin and bake for 55-60 minutes until cooked (an inserted skewer should come out clean).
- Leave to cool in tin for 15 minutes and then gently turn out onto wire rack and continue cooling until completely cooled.
- Slice figs and arrange on top of the cake. Garnish with flaked almonds.
Gluten, meat and dairy free