Ingredients
For the fig topping
- 8–10 fresh figs, halved
- 1 tbsp honey
- 1 tbsp extra virgin olive oil
- Pinch of salt
For the cake
- 150g ground almonds
- 100g wholemeal spelt flour
- 1½ tsp baking powder
- 1 tsp ground cardamom
- ¼ tsp fine sea salt
- 3 large eggs
- 100g thick Greek yoghurt
- 80g tahini
- 80g runny honey
- 60ml extra virgin olive oil
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp sesame seeds
Method
- Heat the oven to 180°C / 160°C fan and grease and line the base of a 20cm round cake tin.
- Drizzle the honey and olive oil over the lined base. Arrange the fig halves cut-side down, packing them fairly tightly together. Sprinkle with a small pinch of salt.
- In a bowl, combine the dry ingredients: ground almonds, spelt flour, baking powder, cardamom and salt.
- In a second bowl, whisk the eggs, yoghurt, tahini, honey, olive oil, vanilla and lemon zest until smooth.
- Fold the dry ingredients into the wet mixture until just combined, then carefully spoon the batter over the figs and smooth the top.
- Bake for 35–40 minutes or until golden (test by poking a skewer into the centre and seeing if it comes out clean).
- Leave in the tin to cool for 10–15 minutes and invert onto a plate. Peel away the baking paper and scatter with sesame seeds.
