Another mouth-watering recipe featuring figs. Figs are the ultimate late summer fruit, deliciously sweet and versatile. Our beautiful fig trees have given us such a great harvest that I am eating figs all day long and a pile of fig jams rests in our storage room waiting to be opened during cold winter days. 'Tarte' is a French word for pie and well, it just sounds better than pie. Bon appetit!
Almond Flour Fig 'Tarte'
6 figs, halved
3 organic eggs
1/4 cup coconut oil
1/2 cup maple syrup
1 teaspoon apple cider vinegar
2 and a half cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 350 degrees F/ 180 C and line a pan with parchment paper.
Add all of the ingredients except for the figs to a blender. Blend until combined.
Pour the cake batter into the prepared pan and smooth into an even layer. Arrange the halved figs on top, pushing them gently into the batter.
Bake on the center rack of the preheated oven for 35 minutes or until cake is golden-brown. Turn off the oven and keep the cake in the hot oven for another 10 to 15 minutes (until the center of the cake feels firm) before removing.
Allow cake to cool 30 minutes before releasing it from its mold.