Fig, walnut and maple syrup, a delicious, trio that works so well together.
I wouldn't call myself a 'dessert person' as a whole so love the earthiness, and dare I say even 'healthiness' of this here cake. The fact that it is made without flour too is just a bonus.
I really wanted to make this cake entirely vegan but I didn't manage to try it with the egg alternative, if you are wanting to give it a go yourself let me know how it works out!
2 cups walnuts
A pack of fresh figs (about 4 figs would be great for the cake, but you also need extra to add for serving)
4 large eggs
1/3 cup olive or coconut oil (we used coconut)
1 tsp cinnamon
1/3 cup maple syrup
2 tablespoons corn starch
1 teaspoon baking powder
A sprinkling of salt
Yoghurt/ dairy free yoghurt
A drizzle of maple syrup
A handful of walnuts too if you desire
Start by preheating your over to 180 degrees, then oil/ butter your baking crockery/ tin.
Wizz up all the walnuts into a blender/ food processor until it becomes a course powder.
Add the eggs, oil, maple syrup, cinnamon, cornstarch and salt to a large bowl and then mix together. Use a hand blender to then mix together so it is fluffy and thoroughly mixed. Add the walnuts and baking powder and mix again for another minute or so.
Pour the batter into the baking tray and gently place the quartered figs on top with their seed sides showing (see pic.)
Bake for 45 minutes to an hour. It wants to be puffy and lightly golden. Use a toothpick or knife to test the middle and see if it comes out clean, if not bake a little more. Once cooked let cool for 15 - 20 minutes, then serve up with some creamy yoghurt ( I used almond yoghurt and it was lovely!) Add some sliced, fresh figs and a drizzle more maple syrup and you are good to go.