Eleanor Ozich's Fig & nut flour cake

This incredibly moist fig and nut flour cake is sweetened with rich and delicious rapadura sugar. This gorgeous unrefined sugar is a dark caramel color, and has a far higher nutritional content than most other types of sugar. It has a beautiful toffee flavor, and contains molasses, making it a wonderful alternative sweetener. Please remember rapadura it is still a form of sugar, and is best consumed in moderation. You could also use muscovado or coconut sugar in this recipe.


2 cups ground almonds
2 cups dried figs, roughly chopped*
3 free range eggs
1/3 cup extra virgin coconut oil or butter, melted
1 cup of rapadura sugar
1 tsp baking soda

For decorating:
a handful of seeds (I used pumpkin, sesame and chia).

*You could use any dried fruit of your choice


Preheat the oven to 160 C, and grease a cake tin with coconut oil or butter.

In a large bowl, add the ground almonds and figs, and set aside.

In a blender, add the eggs, coconut oil, rapadura sugar and baking soda.  Blend until smooth, and then add to the dry ingredients.

Mix until well combined, and then pour in to the prepared cake tin. Sprinkle the pumpkin seeds on top.

Bake for 40-45 minutes, or until a skewer comes out clean when inserted.

*gluten free
*wheat free
*dairy free