Fig & Almond Cake - Gluten Free
By Cook with LisaThis 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
Ingredients
8 total- 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
12 stepsStep 1
Preheat the oven to 375°C, gas mark 5, 180°C
Step 2
Line the base of a non stick loose bottom spring form tin with parchment paper
Step 3
Place the sliced figs around the base of the tin
Step 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 time
Step 5
Add the almond extract and then lightly fold in the sieved ground almonds
Step 6
Spread this mixture carefully over the figs, and even out the surface with the back of a tablespoon
Step 7
Then bake on a middle shelf in the oven for exactly 45 minutes
Step 8
Remove from the oven and leave to cool over a wire rack
Step 9
When cooled, loosen the mixture around the edges
Step 10
Place a serving plate over the tin and flip over, then release the spring form
Step 11
Peel away the parchment paper
Step 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.