I absolutely adore figs and there’s something about roasting them in maple syrup and cinnamon that really brings the autumn seasons to life – plus the smell in the kitchen is divine! In fact, ground ginger would also work wonderfully in this easy gluten-free cake recipe, coupled with almonds and coconut sugar for a deep flavour.
- 4 fresh figs, halved
- 2 tablespoons maple syrup (I used Pure Maple)
- 1/2 teaspoon cinnamon
For the cake mixture –
- 100g ground almonds (I used Whitworths)
- 100g gluten-free flour (I used Dove’s Farm Freee)
- 100g coconut sugar (save 2 tbsp for the top) (I used The Groovy Food Comopany)
- 1 teaspoon baking powder
- 2 eggs
- 100ml milk of choice (can be dairy-free)
- 1 teaspoon vanilla extract
- Dash of almond extract
- Flaked almonds
- Preheat the oven to 180C and grease and line a 20cm loose bottomed cake tin.
- Place the figs cut side up on a baking tray and pour over the maple syrup and sprinkle over the cinnamon. Roast for 10 minutes.
- Mix together all of the cake ingredients until you have a nice smooth batter. Pour this into the tin and spread out evenly. Arrange the roasted fig halves on top, scatter over flaked almonds and sprinkle the 2 tbsp coconut sugar on top.
- Bake for 25-30 minutes until risen, golden and firmed up. Leave to cool then pop out of the tin, slice and enjoy!