I have a sudden desire for a moist fig cake, the kind that's made with nut flour, and sweetened with toffee tasting rapadura sugar.
2 cups ground almonds
2 cups dried figs, roughly chopped*
3 free range eggs
1/3 cup extra virgin coconut oil or butter, melted
1 cup of rapadura sugar
1 tsp baking soda
*You could use any dried fruit of your choice
Preheat the oven to 160 C, and grease a cake tin with coconut oil or butter.
In a large bowl, add the ground almonds and figs, and set aside.
In a blender, add the eggs, coconut oil, rapadura sugar and baking soda. Blend until smooth, and then add to the dry ingredients. Alternatively, you could whisk the ingredients by hand.
Mix until well combined, and then pour in to the prepared cake tin. Sprinkle the pumpkin seeds on top.
Bake for 40-45 minutes, or until a skewer comes out clean when inserted in to the middle of the cake.
Allow to cool, then top with pure mascarpone sweetened with a touch of honey. Decorate to your hearts desire, roasted seeds, sliced nuts, a little lemon zest, coconut chips perhaps.
Will keep in an airtight container for up to three days.