Fig and Almond Tart
105g ground almonds
30g fine coconut sugar plus 2 tsp
1 tsp baking powder
1/2 tsp ground cinnamon
pinch of salt
1 large egg, lightly beaten
4 tablespoons butter or coconut butter, melted and cooled
6-8 fresh figs
Preheat oven to 180 degrees and lightly grease an 8-inch fluted or sandwich tin.
In one bowl, mix together the ground almonds, baking powder, cinnamon, and salt.
In another bowl, whisk together the eggs and sugar until fluffy and thick then pour in the melted butter and mix again.
Mix the dry ingredients into the wet, and whisk just until mixed. Pour the batter into the prepared tin.
Remove the stem from each fig, then cut in half.
Arrange the figs cut side up over the batter, pushing the figs gently into the batter.
Sprinkle the remaining 2 tsp of coconut sugar over the figs, then bake for about 30 minutes or until the cake is set in the centre.
Cool to room temperature before serving.