Fig & Almond Cake - Gluten Free
By Cook with Lisa
Published on 13 October 2022
This is a light dessert that's crumbly and buttery on the bottom. The cake itself is simple to make, very good and gluten-free!Time and servings
1 hr 5 minsTotal time
10Servings
20 minsPrep time
45 minsCooking time
Ingredients
- 0.5 tsp of almond extract
- 4 large eggs
- 228 g of ground almonds, sifted
- 2 tbsp of apricot jam, or strawberry jam if you prefer
- 4 fresh figs, sliced thinly (remove the base and stalk)
- 228 g of margarine
- 228 g of caster sugar
- 20 g of almonds, toasted
Method
Step 1
Preheat the oven to 375°C, gas mark 5, 180°CStep 2
Line the base of a non stick loose bottom spring form tin with parchment paperStep 3
Place the sliced figs around the base of the tinStep 4
In an electric mixer or by hand, cream the margarine and sugar until pale and fluffy and then beat in the eggs a little at a timeStep 5
Add the almond extract and then lightly fold in the sieved ground almondsStep 6
Spread this mixture carefully over the figs, and even out the surface with the back of a tablespoonStep 7
Then bake on a middle shelf in the oven for exactly 45 minutesStep 8
Remove from the oven and leave to cool over a wire rackStep 9
When cooled, loosen the mixture around the edgesStep 10
Place a serving plate over the tin and flip over, then release the spring formStep 11
Peel away the parchment paperStep 12
For the apricot or strawberry glaze: heat the jam in a small saucepan over a medium heat until liquid (melted), you can add a touch of water if the consistency is too thick, remove from heat and strain the jam through a fine strainer to remove any fruit lumps, let cool until it is only slightly warm, then using a pastry brush glaze the tart. Sprinkle with the toasted almonds, and serve with ice cream or double cream and enjoy.