Fig & Yogurt Almond Cake Gluten Free

Fig & Yogurt Almond Cake (Gluten Free)

An Original Recipe by Not Quite Nigella

• 150g/5ozs. butter, room temperature

• 150g/5ozs. sugar

• 2 eggs, at room temperature

• 180g/6ozs. almond meal

• 1/2 cup rice flour (or plain flour if you aren't a gluten free eater)

• 1/4 cup natural yogurt

• 1 teaspoon baking powder

For frosting

• 150g/5ozs. natural yogurt, strained overnight preferably

• 3 tablespoons honey plus extra for drizzling

• 3-4 fresh figs, the heavier and riper the better

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Buyer's tip: choose figs that feel very heavy for their weight.

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Step 1 - Preheat oven to 180C/350F. Grease and line a small baking tin with baking parchment, around 19cms/7.6inch in diameter (I used a 17cms/6.8inch cake tin so mine was a bit higher). Beat the butter and sugar together until light and fluffy. Then add in eggs one at a time. Fold in the almond meal, rice flour, yogurt and baking powder. Scrape into prepared tin and bake for 40-45 minutes. Rotate cake halfway through baking to brown evenly. Cool completely (it's quite delicate so don't man handle too much ;)) and don't worry if it sinks a little in the centre.

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Step 2 - Mix the yogurt and honey together and spoon on top of the cake. Slice figs into quarters or sixths and add to the top of the cake. Drizzle some extra honey on top and serve.

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