4-5 fresh black figs
2 large eggs
80g butter, melted
1/3 cup plain Greek yoghurt
1/2 cup almond flour
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 tbsp honey, slightly warmed
Preheat the oven to 180°C (160°C fan-assisted convection) and grease and line a 20cm round tin with baking paper.
Cut the figs into thick slices – we got 4 from each one – and set aside
Whisk the eggs until frothy, then mix in the melted butter and yoghurt. Add the almond flour and cake mix and stir to form a smooth batter.
Spread the batter into the prepared tin and arrange the fig slices on top – no need to press them into the batter. Bake for 30-40 minutes or until the top of the cake is golden brown, springs back when poked and the cake starts to pull away from the sides of the tin. Because of the almond flour and juicy figs, the centre of the cake will still seem a little gooey when tested with a skewer. This is just on the surface so don’t worry.
When the cake comes out the oven, brush with some warm honey to create a shiny glaze. Allow to cool slightly before removing from the tin.
Serve slices of the cake warm with ice cream or clotted cream and an extra drizzle of honey.
Tips: Fold some extra roughly chopped figs directly into the batter for extra pops of flavour.
4-5 fresh black figs
2 large eggs
80g butter, melted
1/3 cup plain Greek yoghurt
1/2 cup almond flour
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 tbsp honey, slightly warmed
Preheat the oven to 180°C (160°C fan-assisted convection) and grease and line a 20cm round tin with baking paper.
Cut the figs into thick slices – we got 4 from each one – and set aside
Whisk the eggs until frothy, then mix in the melted butter and yoghurt. Add the almond flour and cake mix and stir to form a smooth batter.
Spread the batter into the prepared tin and arrange the fig slices on top – no need to press them into the batter. Bake for 30-40 minutes or until the top of the cake is golden brown, springs back when poked and the cake starts to pull away from the sides of the tin. Because of the almond flour and juicy figs, the centre of the cake will still seem a little gooey when tested with a skewer. This is just on the surface so don’t worry.
When the cake comes out the oven, brush with some warm honey to create a shiny glaze. Allow to cool slightly before removing from the tin.
Serve slices of the cake warm with ice cream or clotted cream and an extra drizzle of honey.
Tips: Fold some extra roughly chopped figs directly into the batter for extra pops of flavour.
4-5 fresh black figs
2 large eggs
80g butter, melted
1/3 cup plain Greek yoghurt
1/2 cup almond flour
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 tbsp honey, slightly warmed
Preheat the oven to 180°C (160°C fan-assisted convection) and grease and line a 20cm round tin with baking paper.
Cut the figs into thick slices – we got 4 from each one – and set aside
Whisk the eggs until frothy, then mix in the melted butter and yoghurt. Add the almond flour and cake mix and stir to form a smooth batter.
Spread the batter into the prepared tin and arrange the fig slices on top – no need to press them into the batter. Bake for 30-40 minutes or until the top of the cake is golden brown, springs back when poked and the cake starts to pull away from the sides of the tin. Because of the almond flour and juicy figs, the centre of the cake will still seem a little gooey when tested with a skewer. This is just on the surface so don’t worry.
When the cake comes out the oven, brush with some warm honey to create a shiny glaze. Allow to cool slightly before removing from the tin.
Serve slices of the cake warm with ice cream or clotted cream and an extra drizzle of honey.
Tips: Fold some extra roughly chopped figs directly into the batter for extra pops of flavour.
4-5 fresh black figs
2 large eggs
80g butter, melted
1/3 cup plain Greek yoghurt
1/2 cup almond flour
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 tbsp honey, slightly warmed
Preheat the oven to 180°C (160°C fan-assisted convection) and grease and line a 20cm round tin with baking paper.
Cut the figs into thick slices – we got 4 from each one – and set aside
Whisk the eggs until frothy, then mix in the melted butter and yoghurt. Add the almond flour and cake mix and stir to form a smooth batter.
Spread the batter into the prepared tin and arrange the fig slices on top – no need to press them into the batter. Bake for 30-40 minutes or until the top of the cake is golden brown, springs back when poked and the cake starts to pull away from the sides of the tin. Because of the almond flour and juicy figs, the centre of the cake will still seem a little gooey when tested with a skewer. This is just on the surface so don’t worry.
When the cake comes out the oven, brush with some warm honey to create a shiny glaze. Allow to cool slightly before removing from the tin.
Serve slices of the cake warm with ice cream or clotted cream and an extra drizzle of honey.
Tips: Fold some extra roughly chopped figs directly into the batter for extra pops of flavour.
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