4 TBSP RUNNY HONEY, 1 TBSP LEMON JUICE, 8 DRIED FIGS (WHOLE), 125ML OLIVE OIL, 300G GROUND ALMONDS, 2TSP BAKING POWDER. 3 LARGE EGGS, 125ML RUNNY HONEY
STIR THE HONEY INTO 4 TBSP BOILING WATER AND ADD LEMON JUICE AND FIGS – LEAVE TO SOAK FOR AT LEAST AN HOUR. PREHEAT OVEN TO 160C AND LINE A 20CM CAKE TIN. PUT ALMONDS, BAKING POWDER AND A PINCH OF SALT IN TO A LARGE MIXING BOWL AND STIR, WHISK TOGETHER THE EGGS, HONEY AND OLIVE OIL IN A SEPARATE BOWL, THEN STIR INTO THE DRY INGREDIENTS. POUR INTO THE TIN AND ARRANGE THE FIGS ON TOP, RESERVING THE SOAKING LIQUID. BAKE FOR 40-50 MINUTES UNTIL GOLDEN BROWN. USE A COCKTAIL STICK TO POKE A FEW SMALL HOLES IN THE TOP OF THE CAKE AND SLOWLY POUR OVER THE LIQUID ALLOWING IT TO ABSORB INTO THE CAKE. ALLOW TO COOL