sugarfree Fig-Almondcake

This summer our vacation was spent in Croatia. Blue skies, going for a swim in the ocean, relaxing all day and eating good food was what we were doing all day. Upon arrival the first thing I saw was a beautiful figtree that was growing directly over our table on the terace and I was as happy as can be! So everyday for breakfast there were fresh figs in our muesli and also other meals where spiced up by this delicious fruit.

Now a few weeks later back at home figs still remind me of those sunny holidays and simply make me happy. So I decided to write a recipe around figs with their beautiful color and shape. They are not only extremly pretty but also very easy to combine when baked or fresh as decoration. In this recipe I use two different kinds of nuts to complement the figs. The grated almond in the doughbase makes for great texture and a slightly nutty taste whereas the walnut on top is deliciously crunchy and goes perfectly with the fruity taste of the fig. To make it a little frutier alltogether I decided to add some orange zest to the dough. For me this cake gives me a mediterranean feeling with every bite no matter where I am at the moment.



80g grated almonds

80g rice flour

100g millet flour

40g potatoe starch

60g corn starch

140g birch sugar

1 teaspoon xanthan

4 teaspoon baking powder(20g)

1/4 teaspoon baking soda

1/8 teaspoon vanilla

1/4 teaspoon salt

some freshly grated orange zest

a hand full of walnuts

** for a 24-26cm baking pan **


5 fresh figs

100g water

100g oil

100g apple sauce

180g coconut milk

2 teaspoons lemon juice


Preheat your oven to 180 °C.
Mix all the dry ingredients except for the walnuts in a bowl until you have aone flour and not different ingredients, then add some fresh orange zest. 
Add water, apple sauce, oil, coconut milk and lemon juice and whisk everything until  you have a homogenous cake batter.
Fill your batter into your baking pan and try to make it as even as possible.
Cut your figs into 4 slices each and arrange them on top of your batter in a way that you like. Fill the empty spaces with walnuts for aome extra crunch.
Put your cake into the oven for about 45 minutes. Be sure to test your cake with a toothpick before taking it out as some ovens take a bit longer to finish baking.

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