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Almond Fig Cake

makes one (8-inch/20 cm) single-layer cake

For special occasions when a sweet treat is called for, try this traditional almond flower and olive oil cake. It contains no refined grains or refined sugar, only a small amount of pure honey. Check the label to be certain there is no corn syrup in the honey. Garnish with fresh fruit, if you like.

Ingredients

  • 1 lemon
  • 10 fresh figs
  • 1/4 cup/60 mL olive oil
  • 1/4 cup/60 mL pure honey
  • 2 large eggs
  • 1 1/2 cups/375 mL almond flour
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
The Obesity Code Cookbook © 2019 Jason Fung & Alison Maclean
First Published by Greystone Books Ltd.

Directions

  1. Assemble, prepare and measure ingredients. Zest and juice lemon. Slice figs lengthwise. Preheat oven to 350°F/180°C. Lightly grease an 8-inch (20 cm) round cake pan and line bottom and sides with parchment paper.
  2. In a large mixing bowl, combine 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, olive oil, honey, and eggs. Whisk in almond flour, baking powder and salt. Pour batter into prepared cake pan and arrange fig slices prettily atop batter. Bake for 30-35 minutes, or until a cake tester or wooden skewer inserted in center comes out clean.
  3. Invert onto a plate, then invert again so cake is fig-side up, and slide onto a rack to cool completely.
  4. To serve, cut cake into slices and serve on individual plates.