Ingredients
- 2 large eggs
- 80ml extra virgin olive oil
- 130g honey
- 80g Greek yoghurt
- ½ tsp ground cinnamon
- 100g almond flour
- 60g gluten-free plain flour
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
- 4–5 fresh figs
- 20g flaked almonds or walnuts (optional)
Instructions
- Prepare the Tin: Preheat the oven to 180°C conventional or 160°C fan. Grease a 17cm round cake tin with olive oil and line the base with baking paper.
- Mix the Wet Ingredients: Add the eggs, olive oil, honey and Greek yoghurt to a large bowl. Whisk until smooth and well combined.
- Add the Dry Ingredients: Add the cinnamon, almond flour, gluten-free flour, bicarbonate of soda and salt. Fold together until you have a smooth batter with no dry patches.
- Add the Topping: Pour the batter into the prepared tin and smooth the surface. Cut the figs into halves or quarters and arrange them gently on top. Scatter over the flaked almonds.
- Bake: Bake for 35–40 minutes, until golden and a skewer inserted into the centre comes out clean. If the almonds begin to brown too quickly, loosely cover the cake with foil.
- Cool and Serve: Leave the cake in the tin for 10 minutes, then carefully transfer it to a wire rack. Allow it to cool slightly before slicing.