Aran Goyoaga’s Fig, Honey and Lemon Tea Cakes

Name: Aran Goyoaga’s Fig, Honey and Lemon Tea Cakes
Ingredients: 1¼ cups (125g) almond flour; ¾ cup (75g) gluten-free oat flour; 2 tablespoons tapioca starch; 2 tablespoons finely chopped fresh rosemary; 1½ teaspoons baking powder; ½ teaspoon kosher salt; 2 large eggs, lightly beaten; ½ cup (115g) unsalted butter, dairy-free butter or virgin coconut oil, melted, plus more for greasing; 5 tablespoons honey; 3 tablespoons freshly squeezed lemon juice; 1 teaspoon finely grated lemon zest; 6 fresh figs, stemmed and halved

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These fig, honey and lemon tea cakes are lightly sweet and come together in about 30 minutes, plus they’re gluten-free and dairy-free optional.

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Ingredients

1¼ cups (125g) almond flour
¾ cup (75g) gluten-free oat flour
2 tablespoons tapioca starch
2 tablespoons finely chopped fresh rosemary
1½ teaspoons baking powder
½ teaspoon kosher salt
2 large eggs, lightly beaten
½ cup (115g) unsalted butter, dairy-free butter or virgin coconut oil, melted, plus more for greasing
5 tablespoons honey
3 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
6 fresh figs, stemmed and halved