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Fig and olive cake\u00a0<\/u><\/b><\/p>\n
Makes about 8 servings<\/u><\/b><\/p>\n
4+1 tablespoons extra virgin olive oil
\n1 cup almond flour
\n1\/4 cup gluten free baking flour \u00a0or all purpose flour
\n1\/4 cup coconut sugar or raw sugar
\n2 organic Pasture raised eggs room temperature
\n1 teaspoon vanilla extract
\n1 teaspoon baking powder
\n2 tablespoons orange juice
\npinch of salt
\n12-15 black mission figs fresh<\/p>\n
Direction
\nHeat oven to 350 degrees F. Grease a medium sized skillet; set aside. Place the almonds and the sugar in a food processor and pulse to a coarse powder. Add flour, baking powder and salt; pulse to combine.
\nIn a mixing bowl, whisk together eggs, olive oil, orange juice and vanilla extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into the skillet.
\nCut the figs in halves and quarters. Arrange fig halves and quarters cut-side up over the batter and bake for 30-40 minutes, until golden outside and dry at center when probed with a cake tester. Cool slightly before serving.<\/p>\n