Fig Cake (Gluten Free)
You will also need an 8inch round cake tin greased and lined with parchment paper. This moist cake will keep for nearly a week if stored in an airtight tin. You can use ordinary caster sugar if you don’t have golden.
Servings: 8 -10 slices
Ingredients
- 100 g butter softened
- 150 g caster sugar (superfine baking sugar) plus a little extra for sprinkling
- 3 eggs
- 75 g gluten free self-raising flour
- 1 tsp ground cardamom
- 200 g / 4.5 cups ground almonds
- 4 ripe figs cut into quarters
- 50 g red currants
- 1 tbsp icing sugar (confectioners sugar) for dusting
Instructions
- Preheat the oven to 160c / Gas 3.
- Using an electric hand or stand mixer, beat the butter and sugar in a mixing bowl until fluffy.
- Add the eggs one by one, beating the batter in between. Sift over the flour and ground cardamom, add the ground almonds and beat until just smooth. Pour the batter into the lined tin and smooth the surface.
- Stud the figs and red currants over the top of the cake and sprinkle with a little extra golden caster sugar.
- Bake in the preheated oven for 1.5 to 2 hours, until the cake is firm to the touch and a knife inserted into the middle of the cake comes out clean.
- Remove from the oven and let cool for 10 minutes before removing from the tin before turning onto a wire rack to cool completely. Dust with icing sugar.
Notes
Golden caster sugar may be used.
Adapted from Hannah Miles' gluten free plum and cinnamon cake from The Gluten Free Baker.
Nutrition
Serving: 1g
