Fig Almond Cake

Olive oil keeps this almond cake tender for days, while fresh figs bake into soft, jammy pockets.

Ingredients

• 3 eggs
• 150 g caster sugar
• 120 ml extra-virgin olive oil
• 180 g ground almonds
• 70 g plain flour
• 1 teaspoon baking powder
• 6 fresh figs, quartered
• 1 lemon, zest only
• Pinch of salt

Method

1. Heat the oven to 175°C. Line a 20 cm round cake tin with baking paper.
2. Whisk eggs and sugar for 2 minutes. Whisk in oil, lemon zest, and salt.
3. Fold in ground almonds, flour, and baking powder. Pour into the tin and arrange figs cut-side up on top.
4. Bake for 35 to 40 minutes until golden and a skewer comes out mostly clean. Cool before slicing.

Serve it with

Dust with icing sugar and offer crème fraîche alongside.