Gluten-free fig and almond cake


This is a light dessert that’s crumbly and buttery on the bottom and very simple to make. Apricots or peaches also work well. It can be refrigerated in an airtight container for up to 5 days — serve at room temperature.

Serves: 10-12
Preparation: 20 minutes
Cooking: 45 minutes

3-4 fresh figs, sliced thinly (remove base and stalk)
4 large eggs, beaten
228g tomor or margarine
228g caster sugar
228g ground almonds, sifted
½ tsp almond extract
For the topping:
20g almonds, toasted
2 tbsp apricot or strawberry jam
Ice cream or double cream to serve


Preheat the oven to 180°C.

Line the base of a 23cm non-stick spring form tin with parchment paper and place the sliced figs around the tin’s base.

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.

Add the almond extract and then lightly fold in the sieved ground almonds.

Spread this mixture carefully over the figs, evening out the surface with the back of a tablespoon.Bake on a middle shelf in the oven for exactly 45 minutes.

Cool over a wire rack and when cooled, loosen the mixture around the edges.

Place a serving plate over the tin and flip over, then release the spring form and peel away the parchment paper.

For the glaze: heat the jam in a small pan over a medium heat until liquid. If it is too thick, add a touch of water. Remove from heat and strain the jam through a fine sieve to remove lumps, and cool until only slightly warm, then use a pastry brush to glaze the tart.

Sprinkle with the toasted almonds.

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