Almond, Fig and Orange Torte

Given that I have posted back-to-back gluten free cake recipes, I feel compelled to state categorically for the record that I am in no way pandering to paleo imperatives. It just so happens that I prefer tortes to flour-based cakes, and I love the taste of almond paired with Mediterranean ingredients such as orange, fig and cinnamon. In any case, the amount of sugar in this beautifully sticky, sweet cake should be sufficient to deter the #iquitsugar brigade. 

Serves 10-12

Ingredients

325g Almond meal
8 Eggs (extra large)
250g Caster Sugar
1tsp vanilla extract
225g Dried figs, stalks removed
2 Oranges - Zest and Juice

Flaked almonds (a couple of tablespoons), ground cinnamon and icing sugar to decorate. Cream or Greek yoghurt to serve.


Method

Preheat a fan-forced oven to 160 degrees.  Line the bottom of a 25cm springform tin with baking paper, and grease the sides.

Chop the dried figs finely.  Place figs and orange juice in a saucepan.  Simmer until the liquid is absorbed and the figs are soft (should take approximately 10 minutes. Add a little water if the juice is absorbed before the figs are soft). Set aside to cool.

Put all the other ingredients into a large mixing bowl, and beat briefly with electric beaters until ingredients are well combined.  Stir in the figs.

Pour and scrape the mixture into the prepared tin, top with the flaked almonds and bake for approximately 45 minutes.

When the cake is ready, let it cool slightly before removing from the tin.  The cake can be eaten either warm or cold.  Sprinkle with cinnamon and sugar and serve with cream or yoghurt.