Gluten-free fig and almond cake - The Jewish Chronicle
A lovely Rosh Hashanah option that everyone will love and can be made parev
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Ingredients
- 3-4 fresh figs, sliced thinly (remove base and stalk)
- 4 large eggs, beaten
- 228g tomor or margarine
- 228g caster sugar
- 228g ground almonds, sifted
- ½ tsp almond extract
- 20g almonds, toasted
- 2 tbsp apricot or strawberry jam
- Ice cream or double cream to serve
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