Cook: 45 minutes

Serves: 8

Delicious with a dairy-free ice cream.

Preheat oven to 160°C and lightly grease a 28cm fluted loose-bottomed tart tin.
Place the margarine, sugar, silan, lemon zest and vanilla extract in the bowl of an electric mixer and whisk for 6–8 minutes, or until light and fluffy.
Add the almond milk, ground almonds, flour and baking powder and mix to combine. Fold in the flaked almonds.
Spoon into the tart tin and spread until smooth.
Arrange the figs on the almond filling, pressing down slightly. l Put the tart tin on a baking tray and cook for 45 minutes, or until golden and set.
To serve: drizzle each plate with a little date honey and sit a wedge of clafoutis on top.
Dust with icing sugar.

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Tu Bishvat recipe

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Ingredients

Name: Fig and date honey clafoutis
Prep time: 20 min
Cook time: 45 min
Yield: 8
Ingredients: 200g non-dairy margarine 200g brown sugar 30g date honey (silan) Zest of 2 lemons 3 tsp vanilla extract 150g almond milk 220g ground almonds 120g plain flour, sifted 1 tsp baking powder 80g flaked almonds 6 fresh figs, quartered To serve: 20g date honey, to drizzle on the plate Icing sugar, to dust the top

200g non-dairy margarine

200g brown sugar

30g date honey (silan)

Zest of 2 lemons

3 tsp vanilla extract

150g almond milk

220g ground almonds

120g plain flour, sifted

1 tsp baking powder

80g flaked almonds

6 fresh figs, quartered

To serve:

20g date honey, to drizzle on the plate

Icing sugar, to dust the top