6 large eggs 250 grams (2.5 cups) almond meal 285 grams jar fig jam 2 teaspoons baking powder ¼ teaspoon ginger 4-6 fresh figs 30 grams flaked almonds Icing sugar (optional) to dust
Instructions Preheat oven to 180 degrees Celsius and spray/grease 22cm cake tin. Beat eggs with a stand or hand mixer for five minutes on high until creamy. Add almond meal, jam, baking powder and ginger and then beat for one further minute until combined. Pour into cake tin and bake for 55-60 minutes until cooked (an inserted skewer should come out clean). Leave to cool in tin for 15 minutes and then gently turn out onto wire rack and continue cooling until completely cooled. Slice figs and arrange on top of the cake. Garnish with flaked almonds.
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