• Elizabeth

Fig Cake With Walnuts - A simple, flourless dessert for you and your family!

Updated: May 14, 2019

Something about this time of year and warm desserts scented with winter spices of cinnamon, clove and nutmeg makes me so happy. At the farm, it's cold this time of year. Lots of snow on the ground and tending to the property is an ongoing venture. On the weekends, we try to slow down enough to enjoy and good dinner and some family time together.


Here is one of my favourite desserts that you'll enjoy of you have an intolerance to flour. It contains healthy fats because of the type of oil used and considering what a typical cakes uses for sugar, this one is marginal. Hope you enjoy it as much as we do!





Flourless Walnut Fig Cake Makes one 9-inch cake

Ingredients 3 cups raw walnuts 1/2 pound fresh figs 5 large eggs 1/2 cup olive oil, flax or coconut oil 1/2 cup granulated white sugar 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg

1/4 teaspoon clove 1 teaspoon kosher salt 2 tablespoons corn starch 1 teaspoon baking powder

For serving: honey, sour cream, additional fresh figs & walnuts

Directions Preheat oven to 350 degrees. Grease a 9” round springform pan and line the bottom with parchment paper.

Add walnuts to a food processor and process into a coarse meal. Set aside.

Remove stems from figs and slice each fig into thirds.

Add the eggs, oil, sugar, cinnamon, nutmeg, salt, and corn starch to the base of an electric mixer (or use a large bowl and hand mixer) and beat until frothy and evenly combined (about 2 minutes).

Add the ground walnuts and baking powder, and beat again for another minute.

Pour batter into the prepared baking pan and gently top with sliced figs (placing the cut side up).

Bake 45 minutes to 1 hour, or until golden, slightly puffed, and a cake tester or toothpick inserted in the center comes out clean. Let cool in pan about 10 minutes before removing the sides and letting cool completely.

Serve the cake on its own, or dress it up with a dollop of sour cream, a few fresh figs, walnuts and a generous drizzle of honey on top.


Thanks to Alejandra of www.alwaysorderdessert.com




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